Patterned Joconde Sponge

Preparation info
  • Makes

    2 sheet

    • Difficulty


Appears in

By Culinary Institute of America

Published 2015

  • About


Ingredient U.S. Metric
Stencil Batter
Butter, soft


  1. To prepare the stencil batter, cream the butter and confectioners’ sugar together in a food processor fitted with a metal blade.
  2. Add the egg whites gradually with the food processor running.
  3. Blend in the flour and cocoa powder.
  4. Place a stencil on a silicone mat or sheet of parchment paper. Spread the batter in a thin layer over the stencil,