A fluffy and light sponge omelette that works well for breakfast or as a dessert. The basis of omelette is eggs, a little flour and icing sugar. First, the egg whites are separated from the yolks, whisked until stiff with sugar, then the yolks and flour are added. This sponge omelette, as the name suggests, is made from the same batter from which sponge cake is normally made. Both the consistency of the batter and the baked omelette are identical to that of sponge cakes.
I serve the sponge omelette sprinkled with icing sugar, often with fresh fruits and whipped cream. It can also be served with chocolate sauce, jam or fruit. I recommend you the following recipe for sponge omelette and I hope that you will enjoy it.
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Ingredients for sponge omelette.
- 1 tablespoon of butter
- a pinch of salt
- 20 g icing sugar
- 35 g all-purpose flour
- 3 eggs “L”
- icing sugar and fruits for serving
How to make sponge omelette.
Separate the egg whites from the yolks, put them in a bowl with a pinch of salt and beat until well foamed. At that point, add the icing sugar in small batches, while continuing whipping. Next, quickly add the yolks mixed with a fork, and the sifted flour.
Put half of the butter in a frying pan, put on the heat and warm it up. Pour in the omelette batter, reduce the heat to low and bake the omelette covered, for 15 minutes. During the cooking, turn the omelette over and add the remaining butter. Serve the sponge omelette warm, sprinkled with icing sugar.
Good to know when making sponge omelette.
I fry the omelette in a 20 centimetre wide pan.
All the ingredients used to prepare the omelette should be at room temperature.
I turn the omelette over when I see that the omelette batter is almost completely baked. I cover the pan with a large plate, turn it over, so that the omelette is on the plate, then carefully slide it off the plate back into the pan.
Do you like omelettes? If so, try our recipe for Spinach omelette.
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