Basic Sponge Cake GOST recipe with technological map
This Sponge cake recipe is the basic old GOST recipe for light sponge cake.
So, the basic Sponge cake recipe for 1 kg of finished product is:
- wheat flour (85.5 % dry matter *, see below) – 0.2812 kg;
- potato starch (80.0 %) – 0.0694;
- granulated sugar (99.85 %) – 0.3471;
- melange (27.0 %) – 0.5785;
- aromatic extract or flavoring (0.0 %) – 1-2 g.
See comments on raw materials below. The moisture content of the finished Basic Sponge cake according to GOST requirements should be 25.0 ± 3.0 %.
Preparing a Basic sponge cake (process chart)
Sponge dough preparation
First, the melange is whipped in a whisk with granulated sugar without heating or with preheating to 40 ° C (to speed up the whipping). Whipping is started at low speed, gradually increasing it, for 30-40 minutes until the whipped mass increases in volume by 2.5-3 times.
Before the end of whipping, add flour mixed with potato starch, then essence and mix for no more than 15 seconds. Flour should be added in 2÷3 portions.
The finished dough should be lush, well saturated with air, evenly mixed, without lumps and have a creamy color. Dough humidity 36÷38 %.
The sponge cake batter is immediately poured into sheets or molds that have been greased or lined with paper. The sheets and molds are filled to part of the height so that the batter does not overflow the sides when rising.
Baking sponge cake dough
Baking time 50÷55 minutes at a temperature of 195÷200 ⁰С or 40÷45 minutes at a temperature of 205÷225 ⁰С. The baked semi-finished biscuit is cooled for 20÷30 minutes. Then it is removed from the sheets or molds and left for 8÷10 hours at 15÷20 ⁰С. After that, the paper is removed, the biscuit is cleaned.
Characteristics of the biscuit semi-finished product
The shape is rectangular, round or oval. The thickness of the biscuit is 30÷40 mm. The top crust is smooth, thin, light brown in color. The crumb is porous, elastic, yellow in color.
Sponge cake recipe notes:
- * more information on raw materials dry matter;
- dosage of flavoring for this GOST recipe depends a lt on its quality, baking time and temperature.