Joconde Sponge

Joconde sponge
225g      Eggs
150g      Ground almonds
150g      Icing sugar
45g        Plain flour
35g        Melted butter
150g      Egg whites
15g         Sugar
pinch Cream of tartar

Line a baking tray

Whip egg whites and sugar until medium peak and transfer to a bowl.

Sieve almonds, icing sugar and flour. Melt the butter and let it cool.

In a stand mixing bowl, pour eggs and whisk for a minute. Add all of the sifted flour mixture and whisk at medium speed for a minute, scrape the side of the bowl ,and speed up the whisking for a further 5 minutes until the mixture is creamy white.

Fold the egg whites into the flour mixture in 3 inclusions then pour the butter in and beat it, this is to remove the air

Pour on a tray, spread and smooth the top and bake at 190C for 10-15 minutes.

Opera Cake (Assemble)

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