Soft Almond or Coconut Sponge

Name: Soft Almond or Coconut Sponge
Ingredients: Generous ¼ cup (1 oz./25 g) cake flour; Scant ½ cup (2 oz./55 g) confectioners’ sugar; 1 tablespoon (15 ml) whipping cream; ⅓ cup (2 ½ oz./70 g) granulated sugar; 6 egg whites, divided (2 plus 4); ⅔ cup (2 oz./55 g) ground blanched* almonds or finely ground coconut

Preparation info

Difficulty
Easy

Appears in

Encyclopedia of Chocolate

By Frédéric Bau and École du Grand Chocolat Valrhona

Published 2017

About

This sponge is softer than the dacquoise and makes an interesting base* for chocolate and fruit desserts.

Ingredients

6 egg whites, divided (2 plus 4)
⅔ cup (2 oz.

Method

Preheat the oven to 350°F (180°C). Lightly beat the 2 egg whites. Combine the ground almonds or coconut, flour, and confectioners’ sugar with 2 egg whites and the whipping cream.

Whip the 4 remaining egg whites to soft peaks, gradually po