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Before starting this Joconde Sponge Biscuit recipe, make sure you have organised all the necessary ingredients. This biscuit can be used as a base for cakes and entremets, or rolled to make a Yule log or Swiss roll.
In the stand mixer recipient, place the whole eggs and tant pour tant. If you don't have tant pour tant powder, combine 125 grams of almond powder and 125 grams of icing sugar.
Beat with the mixer...
... until foamy and doubled in volume.
Turn off the mixer and reserve.
Place the egg whites in a separate bowl...
... and whip with a pinch of salt...
... until firm peaks form.
Sift 35 grams of flour over the eggs and tant pour tant mixture. Note: for a chocolate Joconde biscuit, you will need to replace the 35g of flour with 25g of flour combined with 15g of cocoa powder.
Fold gently a rubber spatula.
Add the clarified butter...
... and incorporate it gently.
Pour the preparation over the beaten egg whites. Fold gently with a rubber spatula, making sure the preparation doesn't collapse.
Place a Flexipan Entremets silicone mat 33.5 x 33.5 cm on top of a Silichef XL perforated baking sheet and pour the preparation.
Spread with a metallic cranked spatula to create an even layer.
Bake at 180°C (gas 4) for about 10 or 12 minutes. You can also use a round cake tin and cook the Joconde like a génoise sponge biscuit.
When cooked, remove from the oven...
... and leave to cool. Make sure the biscuit has cooled down completely before releasing it from the mould. You can also make the biscuit in advance and store it in the freezer for a later use. Before freezing, wrap the biscuit in cling film so it doesn't absorb smells from other ingredients in the freezer.
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