When the cake is cooked set it aside to cool.įor the praline buttercream, make a caramel. Fold in the flour, then stir in the melted butter and vanilla extract.įold in the stiff egg whites until incorporated and then quickly divide the batter equally between the prepared tins (approximately 275g/9¾oz per tin).īake in the preheated oven for five minutes, or until springy to the touch and lightly golden-brown. In a separate bowl, beat the almonds, icing sugar and eggs until doubled in volume. Add the caster sugar and whisk to stiff peaks. Grease and line 3 x 23x31cm/9×12.5in Swiss roll tins.įor the sponge cake, whisk the egg whites until soft peaks form when the whisk is removed. 225g/8oz dark chocolate, finely chopped.140g/5oz milk chocolate, broken into small pieces.140g/5oz dark chocolate (minimum 70% cocoa solids), broken into small pieces.8 free-range egg yolks (partly from above).55g/2oz unsalted butter, melted and cooled, plus extra for greasing.

7 free-range eggs, whites only (yolks reserved for buttercream).

Saffron adds a grown-up flavour to this classic French cake made of layers of thin almond sponge, sandwiched with ganache and coffee syrup and topped with a dark chocolate glaze.Įquipment and preparation: for this recipe you will need a silicone mat, sugar thermometer, free standing mixer with whisk attachment, three 23x31cm/9×12½in Swiss roll tins, a rectangular piece of acetate/greaseproof paper (approximately 7x5cm/2¾x2in) and a piping bag with a small plain nozzle.īy Ruby Tandoh From The Great British Bake Off Quick recipe finder Chocolate, almond praline and saffron opera cake

Great british bake off opera cake