Category Archives: Joconde

How to Make Joconde

Any time you set out to make cake — especially a foam-based sponge cake like joconde — it’s very important that you have all your ingredients pre-measured and at-the-ready. You also want to have all your ingredients at room temperature.

Begin by brushing melted butter on your parchment-lined sheet pans. If necessary, trim your parchment a bit so lies completely flat on the pan.

Now for the egg foam. Whip your six egg whites to soft peaks, then add the sugar.

Keep whipping until they’re at stiff peaks like so:

Remove the finished meringue from the mixer bowl to another bowl.

Rinse and dry the mixer bowl, and sift your powdered sugar into it.

Add your eggs and ground almonds…

…and with the paddle attachment, beat the mixture on medium-high until it’s light and foamy, about three minutes.

Now add your flour and stir on low for just a few moments until it’s gone.

Now it’s time to incorporate the meringue. Fold it in, adding the foam in three additions. Use the largest rubber scraper you’ve got.

Fold until there are just a couple of small lumps left, then fold in the melted, clarified butter. The mixture will look about like so:

Pour the batter into your prepared pans, dividing it evenly. If you’re the type that likes to use a scale for this sort of thing — and I am — you’ll pour about 18 ounces of batter into each pan. Spread the batter as evenly as you can, paying special attention to the corners.

Bake 6-9 minutes, until the joconde layers look about like this:

Let cool for maybe a minute, then using a sharp knife, gently loosen the cake from the sides of the pan. If you can, lift the corners of the parchment up a bit to make sure the joconde sheet is loose all the way around.

Apply a fresh sheet of parchment to the top of the layer.

Flip the pan over…

Remove the pan and very gently and carefully peel the parchment off the top of the cake.

Flip the parchment sheet over and put it back on the cake, then move the layers to a wire rack and cool about 15 minutes. Done!

Filed under:  Joconde, Pastry Components | Leave a comment

Joconde Recipe

This highly useful almond sponge cake is said to be named for the Mona Lisa (more on that later). The main difference between it and other sponge cakes is that it has whole eggs beaten into it, and not just whites.

6 room-temperature egg whites
1 ounce granulated sugar
8 ounces sliced blanched almonds, ground to powder in a food processor
8 ounces powdered sugar, sifted
6 large eggs
2.5 ounces all-purpose (AP) flour
1 1/2 ounces clarified butter, melted

Preheat your oven to 425 degrees Fahrenheit. Line two half-sized sheet pans (jelly roll pans) with parchment and brush with melted butter.

In the bowl of a stand mixer fitted with a whisk, whip the egg whites to soft peaks, add the sugar, and continue to whip to stiff peaks. Scrape the meringue into a bowl.

Wash the bowl of the mixer and dry it, and switch to the paddle attachment. Beat the almonds, powdered sugar and eggs on medium until they’re light and increased in volume, about 3 minutes. Turn the mixer down to low and add the flour, stirring just until it disappears.

Remove the bowl from the mixer and gently fold in the meringue. Lastly, fold in the clarified butter.

Divide the batter evenly between the two pans, spreading it as evenly as possible over the two pans. Bake for 5-7 minutes, until the layers are lightly browned. Remove from the oven and place the pans on the stove top. Cover each with a sheet of parchment, then flip the pans over on the countertop, thus turning the layers out. Carefully peel off the top layer of parchment, turn it over, and put it back on top of the layers until they’re cool.

The layers can be refrigerated for one day or frozen up to a month.

Filed under:  Joconde, Pastry Components | 22 Comments