Name: Biscuit Sponge Opera Cake
Total time: PT1200.0S
Yield: 6
Ingredients: 180 gram Egg; 120 gram Granulated Sugar; 120 gram Almond Flour; 270 gram Egg; 120 gram All-Purpose Flour; 120 gram Granulated Sugar

Enjoy Biscuit Sponge Opera Cake, a delicate treat featuring a light and airy sponge made with whipped egg yolks and meringue. Baked to golden perfection at 375°F for 6 minutes, this versatile sponge is ideal for layered cakes or elegant desserts.

Low-Fat

Peanut-Free

Fish-Free

Dairy-Free

Stand Mixer

Low Salt

Soy-Free

Tomato-Free

Pescatarian

Shellfish-Free

Dessert

Vegetarian

Biscuit Sponge Opera Cake

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BISCUIT SPONGE OPERA CAKE

gram

Granulated Sugar

Almond Flour

All-Purpose Flour

Prepare sheet trays lined with parchment and sprayed with pan spray. Set aside.

In a bowl of a kitchen aid mixer, whip with {@3:} yolks and {@1:} on medium speed until light and fluffy. Pour into a separate bowl and fold in {@2:} and {@0:}.

In a bowl of a kitchen aid mixer, whip with Egg (180 gram) [yolk only] yolks and Granulated Sugar (120 gram) on medium speed until light and fluffy. Pour into a separate bowl and fold in Almond Flour (120 gram) and All-Purpose Flour (120 gram) [sifted].

In a bowl of a kitchen aid mixer, whip with Egg (180 gram) yolks and Granulated Sugar (120 gram) on medium speed until light and fluffy. Pour into a separate bowl and fold in Almond Flour (120 gram) and All-Purpose Flour (120 gram).

In a clean bowl of a kitchen aid mixer, start whipping the {@1:} whites until foamy. Slowly start raining in the {@0:} and whip until stiff peaks.

In a clean bowl of a kitchen aid mixer, start whipping the Egg (270 gram) whites until foamy. Slowly start raining in the Granulated Sugar (120 gram) [No Prep] and whip until stiff peaks.

In a clean bowl of a kitchen aid mixer, start whipping the Egg (270 gram) whites until foamy. Slowly start raining in the Granulated Sugar (120 gram) and whip until stiff peaks.

Gently fold meringue and dry ingredients into egg yolk mixture. Mix until smooth.

Scale each half sheet to 160g and spread evenly.

Bake: 375°F for 6 minutes. 
With a cake tester, check so no cake comes off.