Basic Sponge Mixture
|Butter||300 Gram (10 1/2 oz, unsalted)|
|Egg whites||10 (at room temperature)|
|Almonds||170 Gram, ground (6 oz)|
|Icing sugar||320 Gram (11 1/2 oz)|
|Plain flour||100 Gram (3 1/2 oz)|
Heat the butter in a pan until it acquires a light nut-brown colour then pass through a fine-mesh sieve.
In a separate bowl gradually incorporate the egg whites into the dry ingredients with a wooden spoon.
Carefully add the melted butter, stirring continuously, until you obtain a smooth, even texture.
Divide the mixture into two bowls, placing two-thirds in one bowl and one-third in the other.