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Biscuit Joconde Sponge

A tender and soft biscuit Joconde sponge. Use it for any kinds of cakes and desserts, such as opera cake and mousse cake.
Author ayacaliva
Total Time 30 minutes
Course Sponge
Servings 10
5 from 1 vote

Equipment

  • Bowl
  • Hand mixer or Stand mixer with a whisk
  • Pod (for water bath)
  • Spatula
  • 2 half-size sheet pans or 1 full-size sheet pan
  • Parchment paper
  • Cake palette

Ingredients

  • 3.5 oz Powdered Sugar + US cups
  • 3.5 oz Almond flour 1 US cup
  • 5.3 oz Whole eggs about 3 eggs
  • 4.9 oz Egg white about 4 large eggs
  • 2.47 oz Granulated sugar US cup
  • 1.2 oz All-purpose flour 4.5 tablespoon *Level the surface.
  • 0.5 oz Butter (melted) 1 Tbsp

Instructions
 

Preparation

  • * Preheat the oven to 410ºF (210ºC)
    * Set parchment papers on two half-size sheet pans. (You can also use one full-size baking sheet pan or four-quarter sheet pans. Change it as you like depending on what cake you are making with it.)
    * Melt butter.
    * Scale and prepare all the ingredients ahead to move smoothly after this.

The 9 Steps

  • Mix powdered sugar and almond flour in a large bowl.
    3.5 oz Powdered Sugar, 3.5 oz Almond flour
  • Add whole eggs and mix with a whisk until evenly combined.
    5.3 oz Whole eggs
  • Heat the eggs and almond mixture with a water bath until comfortably warm, like bath water. (95 - 104ºF | 35 - 40ºC)
    By warming eggs, they get whipped a lot better, which leads to a lighter sponge cake.
  • Whip the heated mixture at high speed until it gets very pale. That means it contains lots of air, creating a lighter texture for the sponge.
    Touch the bowl and check: Stop whipping it when it cools down to room temperature. Set it aside.
  • Whip egg whites using a stand mixer with a whisk attachment:
    Add half of the sugar once the meringue looks bubbly like soap and continue whipping. Add the remaining sugar when it looks fluffy.
    Continue whipping until very fluffy. The tip of the meringue should curl when lifting a whisk. Use it right away as soon as it's made since the meringue starts separating quickly.
    4.9 oz Egg white, 2.47 oz Granulated sugar
  • Add the egg & almond mixture to the meringue. Continue folding it with a rubber spatula until about 75% is blended.
  • Add sifted all-purpose flour and continue folding until you don’t see it.
    1.2 oz All-purpose flour
  • Add one big scoop of the cake batter to the bowl of melted butter and mix.
    Pour it back into the remaining batter and continue folding until evenly incorporated. Clean the bottom and side of the bowl on the way to ensure it's evenly mixed.
    0.5 oz Butter (melted)
  • Pour the cake batter onto the prepared pans and spread it evenly with an offset spatula.
    Bake at 410ºF (210ºC) for 6 - 7 minutes until the surface looks golden brown and bounces back gently when touching it.
    Take the sponge cakes out of the pans and let them cool on a cooling rack.

Video

Notes

How to store it:

Wrap it tightly with plastic wrap to prevent it from getting dry. Store it in the fridge for up to 4 days or about 2 months in the freezer.
 
** For best results, measure ingredients with a scale. All recipes are designed with weighed ingredients using grams/ounces. Cup measurements are provided for your convenience. **

Nutrition

Calories: 136kcal | Carbohydrates: 22g | Protein: 6g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 59mg | Sodium: 45mg | Potassium: 48mg | Fiber: 1g | Sugar: 8g | Vitamin A: 118IU | Calcium: 31mg | Iron: 1mg
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