Sponges

Joconde Sponge

Name: Joconde Sponge
Prep time: 10 min
Yield: 2205 g
Ingredients: 455 g Almond flour; 455 g Powdered sugar; 110 g All-purpose flour T55; 545 g Liquid whole eggs; 75 g Unsalted butter 82%; 20 g Sunflower oil; 435 g Liquid egg whites; 110 g Caster sugar

Ingredients

Target weight (g)

Edit the total weight or any ingredient weight to recalculate the whole recipe

Almond flourg

Powdered sugarg

All-purpose flour T55g

Liquid whole eggsg

Unsalted butter 82%g

Sunflower oilg

Liquid egg whitesg

Caster sugarg

Total2205 g

Preparation steps

1
Whisk almond powder (tant-pour-tant), eggs and sugar until light.
2
Whisk whites to soft peaks, add sugar for firm meringue.
3
Fold meringue into almond mixture.
4
Sift and fold in flour.
5
Fold in melted butter.
6
Spread onto parchment-lined trays (2-3 mm).
7
Bake 8-10 min at 220°C.
8
Peel paper while warm. Use immediately or wrap in film.

Nutritional values

Per 100g

Calories

328.9 kcal

Protein

10.0 g

Carbs

31.5 g

Sugars

27.1 g

Fat

17.8 g

Saturated fat

3.7 g

Fibre

2.2 g

Salt

0.2 g

Allergens

GlutenEggsMilk

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