Opera Cake - Jaconde Sponge by @millsandbuns

30 min

8 servings

🥚

150 g

Eggs

🍬

100 g

Icing sugar

🌰

100 g

Almond flour

🌾

40 g

Maida

🥚

90 g

Egg whites

🍬

50 g

Caster sugar

🧈

40 g

Butter

  1. Preheat

    Preheat the oven to 190°C / 375°F. Line the 12 x 16 inch baking tray with parchment paper.

  2. Sift
    • almond flour

    Sift the 100 g almond flour and 40 g maida flour together into a mixing bowl.

  3. Whisk
    • whole eggs
    • icing sugar

    Whisk the 3 whole eggs with 100 g icing sugar until pale, thick, and voluminous.

  4. Fold
    • almond flour
    • Eggs
    • Egg whites

    Fold the sifted almond flour and maida flour into the whipped egg mixture until no dry streaks remain.

  5. Whip
    • egg whites
    • caster sugar

    Whip the 3 egg whites until foamy. Gradually add the 50 g caster sugar and whip to stiff glossy peaks.

  6. Fold
    • egg whites

    Fold one-third of the meringue into the almond batter to loosen it. Gently fold in the remaining meringue without deflating it.

  7. Melt
    • unsalted butter

    Melt the 40 g unsalted butter and let it cool slightly. Fold the melted butter gently into the batter.

  8. Spread

    Spread the batter evenly in the lined baking tray. Bake for 10 minutes until the sponge is lightly golden and springs back when touched.

  9. Cool

    Cool the baked jaconde sponge in the tray for 10 minutes. Cover or use immediately as an Opera cake layer.

Opera Cake - Jaconde Sponge by @millsandbuns

30 min

8 servings

🥚

150 g

Eggs

🍬

100 g

Icing sugar

🌰

100 g

Almond flour

🌾

40 g

Maida

🥚

90 g

Egg whites

🍬

50 g

Caster sugar

🧈

40 g

Butter

Preparation Steps

  1. Step 1/9

    Preheat the oven to 190°C / 375°F. Line the 12 x 16 inch baking tray with parchment paper.

    🍳12 x 16 inch baking tray
    📜parchment paper

  2. Step 2/9

    Sift the 100 g almond flour and 40 g maida flour together into a mixing bowl.

    🌰almond flour
    🌾maida flour
    🧺sieve
    🥣mixing bowl

  3. Step 3/9

    Whisk the 3 whole eggs with 100 g icing sugar until pale, thick, and voluminous.

    🥚whole eggs
    🍬icing sugar
    🥣mixing bowl
    🥄balloon whisk

  4. Step 4/9

    Fold the sifted almond flour and maida flour into the whipped egg mixture until no dry streaks remain.

    🌰almond flour
    🌾maida flour
    🥣mixing bowl
    🥄rubber spatula

  5. Step 5/9

    Whip the 3 egg whites until foamy. Gradually add the 50 g caster sugar and whip to stiff glossy peaks.

    🥚egg whites
    🍬caster sugar
    🥣mixing bowl

  6. Step 6/9

    Fold one-third of the meringue into the almond batter to loosen it. Gently fold in the remaining meringue without deflating it.

    🥚egg whites
    🥣mixing bowl
    🥄rubber spatula

  7. Step 7/9

    Melt the 40 g unsalted butter and let it cool slightly. Fold the melted butter gently into the batter.

    🧈unsalted butter
    🥣mixing bowl
    🥄rubber spatula

  8. Step 8/9

    Spread the batter evenly in the lined baking tray. Bake for 10 minutes until the sponge is lightly golden and springs back when touched.

    🍳12 x 16 inch baking tray
    🥄rubber spatula

  9. Step 9/9

    Cool the baked jaconde sponge in the tray for 10 minutes. Cover or use immediately as an Opera cake layer.

    🍳12 x 16 inch baking tray

Composition

Ingredients

Types

Sweeteners, Nuts, Flour, Eggs

Ingredients

Eggs, Icing sugar, Almond flour, Maida, Egg whites, Caster sugar, Butter

Notes

Eggs (whole eggs), Maida (plain flour), Butter (melted)

Allergens

Tree Nuts, Eggs

Dietetics

Dietary regimen

Vegetarian

Calories

235 kcal

Macro nutrients

Protein: 5g, Carbohydrates: 28g, Sugars: 24g, Fat: 12g, Saturated Fat: 4g, Fiber: 2g

Nutritional Information

Minerals

Calcium: 42mg, Iron: 1.1mg, Potassium: 105mg, Sodium: 35mg

Vitamins

Vitamin A: 105mcg, Vitamin D: 0.7mcg, Vitamin E: 2.1mg, Folate: 30mcg

Preparation

Time Information

Preparation

20 minutes

Cooking

10 minutes

Overall

30 minutes

Difficulty

Level

Hard (3/4)

Steps

9 steps

Equipments

Utensils

mixing bowl, balloon whisk, rubber spatula, measuring scale, 12 x 16 inch baking tray, parchment paper, sieve

Appliances

Mixer, Oven

Type

Type

Type Of Dish

Dessert

Occasions

Celebration, Afternoon Tea, Dinner Party, Holiday

Origin

Source

Platform

instagram

Original Creator

@millsandbuns

Origin

Cuisine

French

Geographic

France, Europe

Various

Aspect

Texture

Light, Airy, Soft, Tender, Spongy, Moist

Flavors

Sweet, Buttery, Nutty, Almond

Other

Price

Low

Recommended Preservation

freezer

Preservation Infos

room temperature : 1 day (Cool completely,Wrap tightly in plastic wrap,Keep in an airtight container), fridge : 3 days (Wrap tightly to prevent drying,Store in an airtight container), freezer : 2 months (Wrap in plastic wrap and foil,Freeze in an airtight freezer bag,Thaw wrapped at room temperature before assembling)