GATEAU OPERA
For almond sponge cake
3 tablespoons cake flour (not self-rising), sifted after measuring, plus additional for dusting pan
2 whole large eggs at room temperature for 30 minutes
1 cup almond flour (3 1/2 oz) or 2/3 cup blanched whole almonds (see cooks’ note, below)
½ cup confectioners sugar, sifted after measuring
2 large egg whites at room temperature for 30 minutes
⅛ teaspoon cream of tartar
⅛ teaspoon salt
1 tablespoon granulated sugar
2 tablespoons unsalted butter, melted, foam discarded, and butter cooled
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