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Wayne Gisslen

Marjolaine Sponge Cake

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Preparation info
    • Difficulty

      Easy

Appears in
Professional Baking
Professional Baking

By Wayne Gisslen

Published 2008

  • About

Ingredients

Standard quantity

Ingredients U.S. Metric %

Method

Procedure

Mixing

Sponge method variation

  1. Combine the confectioners’ sugar, almonds, and egg yolks. Beat well.
  2. Add the first quantity of egg whites. Whip until thick and light.
  3. Whip the second quantity of egg whites with the sugar to make a common meringue. Fold into the egg yolk mixture.

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