Physicochemical, Antioxidant, and Sensory Characteristics of Sponge Cake Fortified with Quinoa Flour, Oolong, and White Tea Powder

Table 1

Formulation of sponge cake.

Ingredients	Amount (g)
Flour	100
Baking powder	3.75
Sucrose	72
Sodium chloride	1.25
Sunflower oil	50
Egg	72
Distilled water	50
Milk powder	10