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Almond sponge Cake ( Biscuit Joconde ) Recipe

Ingredients for people


    Part one of the recipe
  • Ground almonds : 37 g
  • Caster sugar : 17 g
  • Plain flour : 9 g
  • Whole egg(s) : 1 whole

  • Part two of the recipe
  • Egg white(s) : 25 g
  • Caster sugar : 20 g

  • To line the mould(s)
  • Unsalted butter : 10 g
Method
  • 1For the biscuit(s)

    Set and oven to 175 *

    Sift the flour into a bowl and mix with the ground almonds and caster sugar.
    Add the whole egg and whisk thoroughly to incorporate as much air as possible.

    Melt the butter and coat some silicon baking paper, place on a baking tray.

  • 2Part two of the recipe

    Whisk the egg whites, at the same time gradually trickle in the sugar. When incorporated, continue to whisk to soft peaks.
    It is very important that these are not over whisked as this will result in a tough sponge.

  • 3Part Three of the recipe

    Fold the two mixes together carefully and spread in a thin even layer over half of the lined tray.

    Bake in the oven for 7 minutes, or until the sponge is firm and springey to touch

Chef's tip

«This mix will make one portion of Biscuit Joconde. If the baked sponge is crispy, refrigerating for an hour will moisten it.»

A versatile sponge cake, most commonly used as a base for Opera Gateau

Rate this recipe :

(7 votes)

  • Preparation  15mins
  • Cooking time  7mins
  • Rest time  15mins

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