Name: Dobos Sponge
Yield: Yield: 1 sheet, 16 × 24 inches (40 × 60 cm)
Ingredients: 8 ounces (225 g) sifted cake flour; 12 ounces (340 g) unsalted butter, at room temperature; 12 egg whites (1½ cups/360 ml), at room temperature; 1 teaspoon (5 g) salt; grated zest of 1 lemon; 5 ounces (140 g) finely ground almonds (almond meal; see Note 1); 12 egg yolks (1 cup/240 ml), at room temperature; 1 teaspoon (5 ml) vanilla extract; 12 ounces (340 g) granulated sugar

Preparation info

Yield:
1
sheet, 16 × 24 inches

Difficulty
Easy

Appears in

The Professional Pastry Chef

By Bo Friberg

Published 1989

About

Ingredients

12 ounces (340 g) unsalted butter, at room temperature
12 ounces (340

Method

Cream the butter with half of the sugar to a light and fluffy consistency. Beat in the egg yolks, a few at a time. Mix in the vanilla, salt, and lemon zest (see Note 2).
Whip the egg whites until foamy. Gradually add the remaining sugar and whip until soft peaks form. Carefully fold the whipped egg whites into the yo