Table 1.

Chemical composition of the flours used in the sponge cakes.

	Wheat Flour Type 500	Wholegrain Oat Flour	Dry Elderberry Blossoms /Flour/
Protein, [%]	12.5 ± 0.5	17.3 ± 0.3	2.5 ± 0.05
Lipids, [%]	1.87 ± 0.05	8.7 ± 0.3	-
Carbohydrates, [%]	85.6 ± 0.5	74 ± 0.5	2.55 ± 0.02
Fibers, [%]	3.72 ± 0.02	10.4 ± 0.05	1 ± 0.02
Vit. C, [mg/kg]	-	-	20.1 ± 0.05
Water content, [%]	11.3 ± 0.05	10.6 ± 0.05	4.46 ± 0.04