Sunday, October 07, 2007

Tropicana Opera Cake

Ingredients For Making Cake:

135 gm. egg yolk
35 gm. egg white
85 gm. sugar
1/8 tsp. salt
70 gm. cake flour
10 gm. cornflour
1/4 twsp. Baking Powder (sifted)
20 gm. Icing Sugar (sifted)
a bit yellow colouring
100 gm. melted Butter

Ingredients for Making Chocolate Glaze:

400 gm. Chopped Chocolate
1/2 tsp. Nescafe granules
380 gm. Fresh cream (unwhipped)
20 gm. butter


(1) Whisk egg yolk, egg white, salt and sugar at high speed till fluffy and light.
(2) Reduce speed, add in flour, cornflour, baking powder, icing sugar and yellow colour, mix thorougly.
(3) Add in melted butter and use a spatula to stir until mixture is smooth.
(4) Pour into a rectangular tray (10" x 8") and bake for 20 mins. at 175C.
(5) Remove from oven and cool on cooling rack. Cut the cake into 3 pieces lengthwise.
(6) For chocolate filling: Cook the fresh cream and nescafe until they are hot only. Then pour it into the chocolate and stir till smooth. Add in butter.
(7) Cream the cakes and sandwich them together with any butter cream.
(8) Pour chocolate glaze on top and let it set in the fridge before slicing.
(9) Serve.


silverrock said...

Oooo what a fruity looking cake. What's the cake base made of? Mango?

Mool said...

Hi Aunty Yochana,

May I know why this cake is called the "Opera" cake? Any story behind? Thanks.


Sophia said...

Aunty Yochana,

Wow! What lovely looking cake! I bet this one taste delicious too :)

Happy Baking,

shiyan said...

Hi Yochana

It's been a month since I last assess your blog. I was in China and was unable to surf ALL blogsites because they are being blocked. Sighz.

Anyway, now I'm back in SG, finally have to chance to look at all your wonderful bakes. Gosh... Can you imagine me wow-ing over your 1 mth worth of bakes? They are all so pretty. Your bakes never failed to let me drool over them. heez.

By the way, regarding this opera cake, is there any difference between this version and the other one which you posted last year? Looks kinda different. I am always awed by opera cakes because it's a cake with many many layers... Looks very sophisticated.

yummybakes said...


Looks cool n yummy .. :0)


yochana said...

Hi shiyan,

welcome home.

this opera cake is different from the one I've posted. This has less ground almonds and the layers are thicker. Overall, this cake is nice and soft because of the egg yolks. Normally for opera cake, they use a lot of egg yolks.


yochana said...

Hi Mool,

I think there must be a story behind this cake. Let me go and find out or some kind soul can let us know the story.


yochana said...

hi silverrock,

it's just a plain cake with lots of egg yolks. No mango.


AngloMamas said...

I would love to make this cake for a dinner party but I do not know how many eggs is 135 grams? Can you tell me how many eggs it is? What is the equivalent of grams to cups?

And how do I make the buttercream frosting for the inside? I usually don't make this kind of cake because of the eggs, high cholesterol, but for a Sheva Brachot for the soon to be sister in law, I can't wait!