Culinary Institute of America

Marjolaine Sponge

Preparation info
  • Makes

    2

    full sheet pans
    • Difficulty

      Easy

Appears in
top 1000Baking & Pastry: Mastering the Art and Craft
Baking & Pastry

By Culinary Institute of America

Published 2015

  • About

Ingredients

Ingredient U.S. Metric
Egg whites 2

Method

  1. Line the sheet pans with parchment paper.
  2. Whip the egg whites to soft peaks with the whip attachment on medium speed. Add 12 oz/340 g of sugar gradually to the egg whites and whip on high speed to maximum volume.
  3. While mixing, combine the hazelnuts, almonds, flour, and the remaining 1 lb 8 oz/680 g of the sugar.
  4. Fold the dry ingredients into