A thin almond based sponge cake baked on a parchment lined sheet pan for decorative use in the pastry shop. Also cut out and used inside mousse cakes. Yield: 19 full sheet pans at 1 lb. 8 oz. each.

Biscuit Joconde Sponge Cake

Ingredients

• 80 eggs
• 1 lb. 12 oz. all-purpose flour
• 5 lbs. 8 oz. almond powder
• 1 lb. 8 oz. butter, melted and cooled
• 96 egg whites
• 5 lbs. 8 oz. granulated sugar

Procedure

1. Standard procedure.

Notes

 

Content by Renee Shelton. Recipe from Renee Shelton's recipe files. This recipe was first published on PastrySampler.com on January 10, 2007. It was updated on October 12, 2020.