Joconde Almond Sponge Cake

Step by step directions for making Joconde, a thin almond sponge cake used for making Opera Torte.
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
1. Combine whole eggs and powdered sugar. Whip to ribbon stage and set aside.
2. Combine whites and sugar and whip to medium peaks.
3. Fold sifted dry ingredients into whole egg foam.
4. Fold meringue into whole egg foam in 3 additions.
5. Temper in melted butter.
6. Spread evenly over a silpat lined 1/2 sheet pan.
7. Bake at 400 F for 5-7 minutes

[@stacyfelps]

What kind of flour do you sprinkle over the sponge for the lasting storage? 'cause my mom bets it's an almond flour 😅

[@daliafawzy76]

Awesome thanks

[@minifarm2972]

What a amazing video!!! Thank you so much for explaining the why as well as the how. Im gearing up to make my first jaconde and this is such a big help.

[@jsr1004]

Thank you for showing and explaining detailed techniques, very helpful!

[@HD-wt8vr]

You are so knowledgeable. Thank you for all the information, recipes, and detailed instructions. ❤ will definitely make it God bless 👍

[@ronaldfousek1079]

Well done. It would be more helpful if measurements were in grams rather than in points of an ounce.

[@PabloEscobar-zb6tz]

Thank you sooo much for such detailed video. I am a pastry chef myself and sometimes I just want to see the proper method because the instructions of recipes aren't very clear. I hope I get to see many more videos from you.. Love from India

[@jinjin8754]

Your recipe butter is 7 oz?

[@cristinamatus3097]

its 0.7, that would be 20 g of butter. To add 7 oz would be too much

[@thepastrynerd7933]

0.7 ounces or 20 grams

[@esme011]

Great detailed instructions. Thank you

[@sameechaos1]

Is it possible to make a joconde cake that is chocolate?

[@marigeobrien]

So, how long do you actually whip the eggs and conf. sugar? Is that about 10-15 minutes?

[@thepastrynerd7933]

Correct, usually 10-15 minutes. You are really looking for ribbon stage, the time itself will change slightly based on the temperature of your eggs and environment. Room temperature eggs will whip up more quickly and become a more stable foam than cold eggs.

[@johnmcglynn4102]

Thank you for the detailed instructions. Most helpful. Would it be advisable to bake this in other ways than a sheet pan? I've purchased pre-baked cake "shells" (round, about 4 in in diameter, with a depression in the middle for holding fresh fruit) at supermarkets but the quality was terrible, (if you could call it quality). I'd bought a Wilton mold set for the shells and would like to use this as as the batter for the molds, which are about an inch and half high. Do you think that would work? I'd like to brush the finished product with an amaretto sugar water and fill with fresh fruit or pastry cream, or both.

[@thepastrynerd7933]

Jaconde is formulated to be a thin flexible sheet. This cake can be baked that way, but isn't ideal. You would likely be better served with a sponge cake formulated for thicker layers, such as a Genoise, if you're soaking your cake in a flavored syrup or filling with macerated berries. You could also use a pan like that with a butter cake, such as a pound cake or blending method cake, if you want an moister cake that wont need a syrup.

[@gillianwebster5481]

D

Looks the ticket. Can you please tell me if this is suitable to roll into a Yule Log? Any tips? Cheers 😁

[@thepastrynerd7933]

This recipe is flexible to be wrapped around the outside of a cake or entremet, but not rolled like a swiss roll. You are looking for a roulade recipe which is generally made with the same mixing method, but doesn't include almond flour and is formulated to be more flexible to get a nice tight rolled shape.