A light almond sponge. The Joconde in French is also the Mona Lisa, is it related? I don’t know, but what I know, it’s delicious and the building stone of almost any dessert. This one is almond but it can come in different variations like chocolate, pistachio, walnut, hazelnut and so much more.
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joconde sponge recipe
Description
Ingredients
Scale
Makes 1/2 sheet pan
1 oz Cake Flour
3.3 oz Almond Flour
4 oz Eggs
1.7 oz Powdered Sugar
2.7 oz Egg Whites, Fresh 2 oz Sugar
7 oz Butter, melted
Instructions
- Combine whole eggs and powdered sugar. Whip to ribbon stage and set aside.
- Combine whites and sugar and whip to medium peaks.
- Fold sifted dry ingredients into whole egg foam.
- Fold meringue into whole egg foam in 3 additions.
- Temper in melted butter.
- Spread evenly over a silpat lined 1/2 sheet pan.
- Bake at 400 F for 5-7 minutes