Baking Classics: Joconde

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The Technique

Joconde

A joconde is a light sponge cake used in many French confections. It is versatile in that it may be portioned into pans in varying amounts depending on the style of cake you would like to prepare. When the batter is spread in several thin layers & pans, it may be layered & rolled with all sorts of wonderful fillings. If an added design element is desired, consider piping chocolate tuile batter over the surface in a pattern just before placing the pans in the oven for baking. A small amount of cocoa powder may be added to classic tuile batter in place of the flour in order to achieve a rich color that will showcase the element beautifully once the joconde has baked. Learn how to make a classic pastry shop staple in your very own kitchen that may be used when elevated entertaining is desired.

Hazelnut-Almond Joconde By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary Entertaining Techniques Magazine. Wedding Parties Hazelnuts By Rebecca Gordons Buttermilk Lipstick Culinary Instructional Digital Magazine. Spring Entertaining Techniques Hazelnut Macarons By Rebecca Gordon Editor In Chief Publisher Buttermilk Lipstick Culinary Entertaining Techniques. Spring Wedding Party The Essential Guide To Macarons By Rebecca Gordon Publisher Editor In Chief Buttermilk Lipstick Culinary Entertaining Magazine Southern Entertaining Spring Parties Weddings Showers Southern Socials RebeccaGordon Pastry Chef TV Cooking Personality Birmingham AlabamaGame-Day-Entertaining-Buttermilk-Lipstick-Tailgating-Rebecca-Gordon-ButtermilkLipstick-RebeccaGordon-Gameday-Entertaining-Tailgating-Recipes-Tailgate-Party-Football-Party-Tailgating-Dips-Tailgating-Appetizers-Tailgate-Dips-Tailgate-Appetizers-Southern-Entertaining-Southern-Hostess-Buttermilk-LipstickHazelnut-Almond Joconde
Makes 2 {13 x 9-inch} cakes

1 cup powdered sugar
1/2 cup almond flour
1/2 cup finely ground toasted hazelnuts
3 whole eggs
1 egg yolk
1/4 cup all purpose flour
2 Tbsp melted butter, cooled
3 egg whites 
1 Tbsp granulated sugar

Preheat the oven to 400 degrees. Lightly grease 2 {13 x 9-inch} quarter sheet pans, line them with parchment paper, then lightly grease the paper. Set aside. Sift together the powdered sugar, the almond flour & the hazelnuts over a piece of parchment paper. Blend the whole eggs & the yolk in a large bowl with an electric mixer just until fluid. Add the hazelnut mixture. Blend on Low speed just until fully incorporated & smooth. Add the flour & fold it throughout the mixture until smooth. Stir in the melted butter. Beat the egg whites in a large bowl using an electric mixer until soft peaks form then add the sugar & continue beating on High speed until stiff peaks form. Fold the egg white mixture into the hazelnut mixture until well blended. Divide the batter between the prepared pans & spread it evenly to the edges using a small palate knife. The batter will be thin & measure approximately 1/4-inch in thickness.

Place the pans on the center oven rack. Bake 9 to 11 minutes or until set & the cakes begin to pull away from the pan sides. Gently loosen the cakes with a sharp paring knife around the edges. Invert each cake over parchment paper then remove the original piece of parchment paper. Invert the cake again so that the spongey surface is facing upwards. Cool completely. Use as directed for specific recipe applications. 

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{testing notes}

How To Make Hazelnut-Almond Joconde

Pan preparation is one of the most important steps when making any type of cake. If it is not handled throughly & with care, the cakes will not release from them in one piece. Take your time to be certain the bottom & sides are coated well. When in doubt grease & grease again.

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A few pieces of equipment will be needed in order to complete the task. Read through the recipe instructions before beginning. Here’s what you should know.

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Sift together the powdered sugar, the almond flour & the hazelnuts over a piece of parchment paper.

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Joconde cakes are leavened when air is incorporated into egg whites. Look to The Basics: Eggs for pointers on how to separate eggs properly. Be certain there is no fat present in the whites, particularly from the yolks or they will not whip to full volume.

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Blend the whole eggs & the yolk in a large bowl with an electric mixer just until fluid.

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Add the hazelnut mixture. Blend on Low speed just until fully incorporated & smooth.

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Add the flour & fold it throughout the mixture until smooth.

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Stir in the melted butter.

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Beat the egg whites in a large bowl using an electric mixer until soft peaks form then add the granulated sugar & continue beating on High speed until stiff peaks form.

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Fold the egg white mixture into the hazelnut mixture until well blended.

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Divide the batter between the prepared pans & spread it evenly to the edges using a small palate knife. The batter will be thin & measure approximately 1/4-inch in thickness.

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 Place the pans on the center oven rack. Bake 9 to 11 minutes or until set & the cakes begin to pull away from the pan sides. Gently loosen the cakes with a sharp paring knife around the edges. Invert each cake over parchment paper then remove the original piece of parchment paper. Invert the cake again so that the spongey surface is facing upwards. Cool completely. Use as directed for specific recipe applications. 

The Tune
“Prelude To A Kiss” Billie Holiday

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* Southern Born * Southern Bred * Tailgate Queen * Southern College Football Fanatic * SEC Tailgate Strategist * Southern Recipe Writer & Sometimes Novelist * Half-Hour Hostess * Media Personality * Houndstooth Hound Owner * Small Town Dreamer * Big Idea Doer * 3rd Generation Pimiento Cheese Fixer * Casserole Maker * Budweiser Drinker * Bourbon Cocktail Sipper * Peanut Butter Love Affair * Cookie Monster * Calorie Burner * Retainer of Useless Pop Culture One Liners * Terrible Dancer * Even Worse Singer but doesn't care * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * Rebecca Gordon shares over 20 years of cooking knowledge in the instructional filled original editorial content on Buttermilk Lipstick as well as the cooking class format videos that can be found on her YouTube channel through regular collaboration with numerous media outlets. Gordon draws from an extensive background in corporate publishing spanning over 13 years on both the business and editorial side focusing on women’s southern lifestyle. She is a classically trained pastry chef and draws from fine dining restaurant experience from a James Beard award winning chef as well as her southern roots upbringing to share cooking, entertaining & style content relevant to today’s modern woman.

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