Opera Sponge - Standard Recipe

Opera Sponge

Dish Name - Opera Sponge

Ingredients for 2.7 kg

Qty Unit Description
0.563 KG Ground almonds
0.563 KG Icing Sugar
0.15 KG Refined flour
0.8 KG Egg yolks
0.45 KG Egg white
0.075 KG Sugar
0.113 Kg Melted Butter

Method:

  • 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