Almond Joconde Sponge
A thin, flexible almond sponge that bends without cracking, ideal for entremet cakes.
Dietary
Vegetarian, Pescatarian, Halal, Kosher
Allergens
Eggs, Tree nuts, Wheat, Dairy
Joconde sponge is a classic French almond sponge cake prized for its pliable texture, making it perfect for lining mousse cakes and rolled desserts like opera cake or entremets. The batter combines almond flour and whipped egg whites for a delicate crumb, then bakes thin and fast on a sheet pan. It is often decorated with a patterned imprint before baking for a decorative striped effect.
Ingredients
- 3/4 cup almond flour
- 3/4 cup powdered sugar
- 3 large eggs
- 1/4 cup all-purpose flour
- 4 large egg whites
- 1/8 teaspoon cream of tartar
- 3 tablespoons granulated sugar
- 2 tablespoons unsalted butter, melted and cooled
- 1/4 teaspoon almond extract
Method
-
Preheat the oven to 425°F (220°C). Line a half-sheet pan (13x18 inches) with parchment paper and lightly grease the parchment.
-
In a food processor or large bowl, combine the almond flour and powdered sugar, pulsing or whisking to remove any lumps.
-
Add the whole eggs to the almond flour mixture and whip with an electric mixer on high speed until pale, thick, and tripled in volume, about 5 minutes.
-
Sift the all-purpose flour over the almond mixture and fold in gently with a spatula until just combined.
-
In a clean, dry bowl, whip the egg whites with the cream of tartar on medium speed until foamy, about 1 minute.
-
Increase speed to medium-high and gradually add the granulated sugar, whipping until the whites hold soft, glossy peaks, about 2 minutes.
-
Fold one-third of the whipped egg whites into the almond batter to lighten it, then fold in the remaining whites in two additions, keeping as much volume as possible.
-
Fold in the melted butter and almond extract until just incorporated, taking care not to deflate the batter.
-
Pour the batter onto the prepared sheet pan and spread evenly into a thin layer with an offset spatula, about 1/4 inch thick.
-
Bake until the sponge is golden and springs back when lightly pressed, 8 to 10 minutes.
-
Remove from the oven and immediately slide the sponge, still on its parchment, onto a wire rack to cool completely.
-
Once cooled, invert the sponge onto a fresh sheet of parchment and gently peel away the baking parchment. Trim edges as needed and use immediately or wrap tightly and refrigerate for up to 2 days.
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Almond Joconde Sponge
Joconde sponge is a classic French almond sponge cake prized for its pliable texture, making it perfect for lining mousse cakes and rolled desserts like opera cake or entremets. The batter combines almond flour and whipped egg whites for a delicate crumb, then bakes thin and fast on a sheet pan. It is often decorated with a patterned imprint before baking for a decorative striped effect.
40 min 1 half-sheet pan (16 servings) 110 cal
Ingredients
- 3/4 cup almond flour
- 3/4 cup powdered sugar
- 3 large eggs
- 1/4 cup all-purpose flour
- 4 large egg whites
- 1/8 teaspoon cream of tartar
- 3 tablespoons granulated sugar
- 2 tablespoons unsalted butter, melted and cooled
- 1/4 teaspoon almond extract
Method
- 1
Preheat the oven to 425°F (220°C). Line a half-sheet pan (13x18 inches) with parchment paper and lightly grease the parchment.
- 2
In a food processor or large bowl, combine the almond flour and powdered sugar, pulsing or whisking to remove any lumps.
- 3
Add the whole eggs to the almond flour mixture and whip with an electric mixer on high speed until pale, thick, and tripled in volume, about 5 minutes.
- 4
Sift the all-purpose flour over the almond mixture and fold in gently with a spatula until just combined.
- 5
In a clean, dry bowl, whip the egg whites with the cream of tartar on medium speed until foamy, about 1 minute.
- 6
Increase speed to medium-high and gradually add the granulated sugar, whipping until the whites hold soft, glossy peaks, about 2 minutes.
- 7
Fold one-third of the whipped egg whites into the almond batter to lighten it, then fold in the remaining whites in two additions, keeping as much volume as possible.
- 8
Fold in the melted butter and almond extract until just incorporated, taking care not to deflate the batter.
- 9
Pour the batter onto the prepared sheet pan and spread evenly into a thin layer with an offset spatula, about 1/4 inch thick.
- 10
Bake until the sponge is golden and springs back when lightly pressed, 8 to 10 minutes.
- 11
Remove from the oven and immediately slide the sponge, still on its parchment, onto a wire rack to cool completely.
- 12
Once cooled, invert the sponge onto a fresh sheet of parchment and gently peel away the baking parchment. Trim edges as needed and use immediately or wrap tightly and refrigerate for up to 2 days.
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