Opera Sponge – Standard Recipe

Ingredients for 2.7 kg

0.563KGGround almonds
0.563KGIcing Sugar
0.15KGRefined flour
0.8KGEgg yolks
0.45KGEgg white
0.113KgMelted Butter


  • Finely powder the almond with the icing sugar, mix with the flour
  • Beat the egg yolks to a sabayon consistency, separately beat the whites and sugar to a meringue.
  • Fold the whites in the yolks, then fold in the flour mix, finally add the melted butter
  • Spread onto a lined tray or mould and bake at 180 Deg C for 25-30 minutes