Joconde Sponge

This formula can be made in different sized sheet pans depending on how thick you want your sponge to be. For mousse cakes we paned this amount in a full sheet pan, for the Opera Cake in a half sheet.

This formula is from Gisslen, Professional Baking, Ed. 5, pg. 410

Formula: yields 1# 1 oz.    3.5 oz. (340%) Almond flour
    3 oz. (300%)  Confectioners' sugar
    10 oz. (100%)  Cake flour
    4.75 oz. (480%)  Whole eggs
    3.25 oz. (320%)  Egg whites
    0.4 oz. (2.5t) (40%)  Sugar



Variation: hazelnut flour with 1.25 oz. melted butter can be substituted for almond flour. This is the original or traditional way of making this sponge cake.




MOP: separated egg sponge

• Prep a half sheet pan with spray and parchment.
• Sift cake flour, nut flour, confectioners sugar into a bowl. Sift twice.
• Make a well, and add beaten whole eggs into well. Stir from the center, bringing it to a paste. Set aside.
• Make a soft meringue with the egg whites and sugar, it will leave trails when it reaches a soft stage. It should look more foamy then the meringues that are made with soft ball sugar.
• Fold in the meringue 1/4, 1/4, 1/2. Its important to add the meringue this way because the first incorporation lightens the base, the second incorporates the mixtures, the third heaviest portion gives volume to the batter. This way deflation is avoided and equal distribution is achieved.
• Pan the batter from the center. Run fingers along the edge before knocking the pan on the counter once.
• Bake at 400°F for approximately 10 minutes. Until the cake springs back at your touch.