{"id":124,"date":"2025-04-14T20:15:15","date_gmt":"2025-04-15T01:15:15","guid":{"rendered":"https:\/\/tehnologam.com\/en\/?p=124\/"},"modified":"2025-05-01T04:21:21","modified_gmt":"2025-05-01T09:21:21","slug":"basic-sponge-cake-gost","status":"publish","type":"post","link":"https:\/\/tehnologam.com\/en\/basic-sponge-cake-gost\/","title":{"rendered":"Basic Sponge Cake GOST recipe"},"content":{"rendered":"<article id=\"post-705\" class=\"nv-single-post-wrap col post-705 post type-post status-publish format-standard hentry category-retseptury-biskvitiv tag-biskvit tag-biskvitne-tisto tag-retseptury-gost tag-tehnologichna-karta\">\n<div class=\"nv-content-wrap entry-content\">\n<div class=\"post_content\">\n<div class=\"post_content\">\n<h2 style=\"text-align: center;\">Basic Sponge Cake GOST recipe with technological map<\/h2>\n<p>This<strong>\u00a0Sponge cake recipe<\/strong> is the basic old <a href=\"https:\/\/tehnologam.com\/en\/key-words\/recipe-gost\/\">GOST recipe<\/a> for light sponge cake.<\/p>\n<h3>So, the basic Sponge cake recipe for 1 kg of finished product is:<\/h3>\n<ul>\n<li>wheat flour (85.5 % dry matter *, see below) \u2013 0.2812 kg;<\/li>\n<li>potato starch (80.0 %) \u2013 0.0694;<\/li>\n<li>granulated sugar (99.85 %) \u2013 0.3471;<\/li>\n<li>melange (27.0 %) \u2013 0.5785;<\/li>\n<li>aromatic extract or flavoring (0.0 %) \u2013 1-2 g.<\/li>\n<\/ul>\n<p>See comments on raw materials below. The moisture content of the finished Basic Sponge cake according to GOST requirements should be 25.0 \u00b1 3.0 %.<\/p>\n<h2 style=\"text-align: center;\">Preparing a Basic sponge cake (process chart)<\/h2>\n<h3><strong>Sponge dough preparation<\/strong><\/h3>\n<p>First, the melange is whipped in a whisk with granulated sugar without heating or with preheating to 40 \u00b0 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.<\/p>\n<p>Before the end of whipping, add flour mixed with potato starch, then\u00a0essence\u00a0and mix for no more than 15 seconds. Flour should be added in 2\u00f73 portions.<br \/>\nThe finished dough should be lush, well saturated with air, evenly mixed, without lumps and have a creamy color. Dough humidity 36\u00f738 %.<\/p>\n<p>The sponge\u00a0cake 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.<\/p>\n<h4>Baking sponge cake dough<\/h4>\n<p>Baking time 50\u00f755 minutes at a temperature of 195\u00f7200 \u2070\u0421 or 40\u00f745 minutes at a temperature of 205\u00f7225 \u2070\u0421. The baked semi-finished biscuit is cooled for 20\u00f730 minutes. Then it is removed from the sheets or molds and left for 8\u00f710 hours at 15\u00f720 \u2070\u0421. After that, the paper is removed, the biscuit is cleaned.<\/p>\n<h4><span class=\"VIpgJd-yAWNEb-VIpgJd-fmcmS-sn54Q\">Characteristics of the biscuit semi-finished product<\/span><\/h4>\n<p>The shape is rectangular, round or oval. The thickness of the biscuit is 30\u00f740 mm. The top crust is smooth, thin, light brown in color. The crumb is porous, elastic, yellow in color.<\/p>\n<h4><strong>Sponge cake recipe notes:<\/strong><\/h4>\n<ul>\n<li>* more information on <a href=\"https:\/\/tehnologam.com\/en\/total-solids-content-in-food-raw-materials\/\">raw materials dry matter<\/a>;<\/li>\n<li>dosage of flavoring for this GOST recipe depends a lt on its quality, baking time and temperature.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n<\/div>\n<\/article>\n<div class=\"nv-sidebar-wrap col-sm-12 nv-right blog-sidebar \">\n<aside id=\"secondary\" role=\"complementary\">\n<div id=\"custom_html-9\" class=\"widget_text widget widget_custom_html\">\n<div class=\"textwidget custom-html-widget\"><\/div>\n<\/div>\n<\/aside>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Basic Sponge Cake GOST recipe with technological map This\u00a0Sponge 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) \u2013 0.2812 kg; potato starch (80.0 %) \u2013 0.0694; granulated sugar (99.85&hellip;&nbsp;<a href=\"https:\/\/tehnologam.com\/en\/basic-sponge-cake-gost\/\" rel=\"bookmark\">Read More &raquo;<span class=\"screen-reader-text\">Basic Sponge Cake GOST recipe<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"neve_meta_sidebar":"","neve_meta_container":"","neve_meta_enable_content_width":"off","neve_meta_content_width":70,"neve_meta_title_alignment":"","neve_meta_author_avatar":"","neve_post_elements_order":"","neve_meta_disable_header":"","neve_meta_disable_footer":"","neve_meta_disable_title":"","footnotes":""},"categories":[37],"tags":[35,38,17,34],"class_list":["post-124","post","type-post","status-publish","format-standard","hentry","category-sponge-cake-recipes","tag-gost","tag-melange","tag-recipe-gost","tag-sponge-cake"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.4 - 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