Be careful not to knock the air out of it.īake it until it is pale golden and feels a bit springy when you poke it. Carefully spread it into a layer about 5mm (quarter of an inch) thick. Fold in the melted butter, and then pour the batter evenly onto the prepared baking sheet. Add the granulated sugar, and beat until you reach stiff peaks.įold the egg whites into the almond mixture, in stages. Add the cream of tartar and salt and beat until you get soft peaks. Sift the flour over the batter and gently fold it in.Ĭlean off your mixer's beaters, then whisk the egg whites in a separate bowl until they are foamy. Add the ground almond and caster sugar and mix until combined. You want the eggs to triple in volume and form a ribbon when you remove the mixer - this should take 2 to 3 minutes. Generously butter the paper, then dust it with flour.īeat the whole eggs in a large bowl with an electric mixer. You'll need some kind of baking sheet - the one I used was 34cm x 23cm (13½ inches x 9 inches). Dab some butter in the corners (to stick down the paper with), then line it with a sheet of greaseproof paper, leaving some overhanging. Preheat your oven to 200☌ (392☏) for a convection oven, 220☌ (425☏) conventional.

Anyway, have a go - if you don't mess it up, it's a seriously impressive thing! It's best to take your time when attempting this recipe - I took three days over it, but I was also filming it for a video. It's made of layers of sponge cake, buttercream and chocolate ganaches, finished with a mirror-finish chocolate glaze.

Opera Cake was apparently invented at a cake shop in Paris in the mid-50s.

Easy opera cake recipe