Mary Berry Joconde Sponge Recipe

The Mary Berry Joconde Sponge is a sophisticated cake that stands out for its elegance and versatility in French patisserie. It serves as the foundation for various desserts, including the opulent Opera Cake, and can be adorned with a Joconde Imprime to add an exquisite decorative touch. This recipe, while not directly from Mary Berry, follows the spirit of precision and finesse associated with her baking ethos.

Brief Description of the Mary Berry Joconde Sponge

The Joconde Sponge is a light and airy almond-flavored cake, known for its fine texture and flexibility, making it ideal for rolled or layered desserts. The unique aspect of this sponge is the addition of almond flour, which contributes to its moistness and rich flavor profile.

Cultural or Historical Context

The Joconde Sponge holds a prestigious position in French baking, named after the Italian name for Leonardo da Vinci's Mona Lisa, "La Gioconda." It's a testament to the artistry and skill involved in creating this delicate cake, embodying the elegance and refinement of French dessert traditions.

Ingredients for the Mary Berry Joconde Sponge

• Icing (powdered) sugar: 100g
• Ground almonds (almond meal): 100g
• Whole eggs (room temperature): 125g
• Unsalted butter, melted: 20g
• All-purpose flour: 25g
• Egg whites (room temperature): 125g
• Caster sugar: 40g

Preparation Instructions

1. Preheat the oven to 390°F (200°C) and prepare your baking sheet with parchment paper or a silicone mat.
2. Mix the dry ingredients (ground almonds, icing sugar, and flour) in a bowl.
3. Beat whole eggs in a stand mixer, then incorporate the dry ingredients and melted butter.
4. Whip the egg whites to soft peaks, gradually adding caster sugar to form stiff peaks.
5. Fold the meringue into the almond-egg mixture carefully to maintain airiness.
6. Spread the batter on the prepared baking sheet and bake for 10-15 minutes until golden.
7. Cool and assemble as desired for your dessert.

Storage and Reheating

The Joconde Sponge can be stored wrapped at room temperature for a couple of days or frozen for longer storage. To use from frozen, allow it to thaw gradually at room temperature.

Nutritional Information

This cake is richer than a standard sponge due to the almond meal, contributing to its higher fat content but also offering a good protein source. The exact nutritional values depend on the serving size and specific ingredients used.

FAQ about the Mary Berry Joconde Sponge

• What makes a Joconde Sponge different? The addition of almond flour and the method of folding in whipped egg whites for a light texture differentiate it from other sponges.
• Can I freeze the Joconde Sponge? Yes, it freezes well wrapped in cling film for up to 3 months.
• How can I use the Joconde Sponge? It's versatile for layered cakes, rolls, or as a base for decorated desserts like the Opera Cake.

In summary, the Joconde Sponge is a testament to the finesse of French baking, offering a delicate almond flavor and versatile base for many desserts. While this recipe captures the essence of Mary Berry's approach to baking, emphasizing precision and care, it invites bakers to explore the rich possibilities of French patisserie.

For a comprehensive guide and expert tips on creating the perfect Joconde Sponge, visit Baking Like a Chef​​, Not Quite Nigella​​, and Pastry Living​​.