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Wednesday, February 28, 2007

OPERA SPONGE

OPERA SPONGE 140 C /5 -10 MIN.

INGREDIANTS :

EGG WHITE : 37 NO.’

SUGAR : 700 GM

EGGS :40 NO.

SUGAR :1 KG

ALMOND POWDER :1700GM

FLOUR :600GM

COFFEE ESSCENCE :30 GM

METHOD :

MAKE THE MERINGUE AS WITH THE ABOVE FIRST INGREDIANT

WHEN MERINGUE BECOME AN SOFT PEAK APPEARANCE ,MIX WITH THE SECOND INGREDIANTS ,WITH EGGS AND SUGAR.

ATLAST ADD LAST THREE INGREDIANTS

HOW TO USE : PUT IN A SILPAT OR BAKING PAPER.

BAKE TILL CREAMY TEXTURE CHANGES TO A SOFT SPONGE APPEARANCE

posted by a.p.r. pillai at 10:26 AM

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