Culinary Institute of America

Patterned Joconde Sponge

Preparation info
  • Makes

    2 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

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Ingredient U.S. Metric
Stencil Batter
Butter, soft

Method

  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,