Recipe Index

Ingredients

• 2 cups heavy whipping cream
• 1 to 2 tbsp confectioners' sugar
• 1 tsp vanilla extract
• 3 tbsp all-purpose flour
• 1 cup almond flour
• 3 eggs, at room temperature
• 1/2 cup superfine sugar, plus 2 tbsp
• 3 egg whites, at room temperature
• pinch kosher salt
• confectioners' sugar for dusting
• 4 cups fresh berries

Method

1. Whip the heavy cream with the confectioners' sugar and vanilla in a stand mixer on medium speed until it just thickens and leaves whisk marks, then finish it by hand for a few seconds so it does not overwhip, and use that whipped cream promptly.
2. Grease an 11 by 16-inch jelly-roll pan generously, line its bottom with greased parchment, and heat the oven to 350°F for the joconde sponge.
3. Sift the all-purpose flour and almond flour together in a large bowl and set that almond mixture aside.
4. Whip the whole eggs with the half cup of superfine sugar on high speed for about 8 minutes until very light and ribboning from the whisk, whip 1 minute more on medium, then fold the almond mixture into the egg foam in three gentle additions.
5. Whip the egg whites with the pinch of salt in a clean bowl until foaming, sprinkle in the remaining 2 tablespoons of sugar, and whip to glossy stiff peaks before folding that meringue gently into the almond batter.
6. Spread the joconde batter evenly in the prepared pan with an offset spatula and bake it for 12 to 15 minutes until set and just golden on top, then cool it completely in the pan.
7. Dust a clean kitchen towel with confectioners' sugar, invert the cooled sponge onto it, peel away the parchment, and cover the joconde with half of the whipped cream and half of the berries.
8. Roll the filled joconde from a short end into as tight a log as the towel allows, set it on a serving platter, wrap it, and refrigerate the roll for 1 hour.
9. Top the chilled joconde roll with the remaining whipped cream and berries and dust it with confectioners' sugar before serving this almond sponge cake.

Cook: 15 minutes · Total: 1 hour and 45 minutes

Nutrition not computed — the source recipe data produced an implausible result and is flagged for review.