Light, almond flavored sponge cake filled with whipped cream and fresh berries, jelly roll style.
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It is a new year and a new book - Zoë Bakes Cakes - and our choices for January 2022 were ~
Pear-Cardamom Cake
Coconut-Candy Bar Cake
Joconde (Almond Sponge Cake)
Both nuts and round fruits are believed to bring good luck to those who eat them on New Years. So this cake using almond flour was the perfect foil for me to add raspberries, blueberries and blackberries to finish up our dinner.
This was the first cake that I baked from our new Cookbook this year, Zoe Bakes Cakes. I have to say that this first experience was very positive. The directions were concise and easy to understand. There were links back to other pages that talked about techniques in case you weren't familiar with them.
The cake was delicious and I am happy to share it with you. I have included my adaptation of the whipped cream and berries however this cake can be made with any filling you enjoy. Perhaps strawberries and cream in the summertime or chocolate mousse to make a Buche de Noel. A lemon filling would be lovely as well.
Yield: 8 servings
Joconde
Light, almond flavored sponge cake filled with whipped cream and fresh berries, jelly roll style.
Prep time: 30 MinCook time: 15 MinInactive time: 1 HourTotal time: 1 H & 45 M
Ingredients
- 3 T. flour
- 1 c. almond flour
- 3 eggs, room temperature
- 1/2 c. + 2 T. caster sugar
- 3 egg whites, room temperature
- pinch of kosher salt
- 1 c. heavy (whipping) cream
- powdered sugar
- 1 clam shell each blueberries, blackberries and raspberries
Instructions
- Prepare a jelly roll pan (11x16") by treating with cooking spray, lining the bottom with parchment and treating the parchment with cooking spray.
- Sift together both flours and set aside.
- In a stand mixer, fitted with the whisk attachment, whip the 1/2 c. of sugar with the 3 whole eggs on high speed until light in color and texture and a ribbon forms across the top when the whisk is lifted, about 8 minutes. Reduce to medium speed and beat one minute longer.
- Remove the bowl from the mixer and gently fold in the flour mixture with a spatula in three additions.
- Clean the whisk attachment and using a clean bowl on the stand mixer, whip the egg whites and salt on medium speed until foamy. Slowly sprinkle in the remaining 2 Tablespoons of sugar and beat on high speed until glossy with stiff peaks. Gently fold this mixture into the almond mixture.
- Spread onto the prepared jelly roll pan and bake in a preheated 350* oven for 12-15 minutes, until golden. Let cake cool completely in the pan.
- Dust a clean linen kitchen towel with powdered sugar. Invert the cake onto the towel and peel off the parchment.
- Using a clean bowl and whisk attachment, beat the heavy cream with 1 T. of powdered sugar until light and fluffy.
- Spread half of the whipped cream onto the sponge cake, sprinkle with half of the berries and, using the towel to help, roll the Jaconde, starting at a short end into a roll. Place onto a serving platter and refrigerate for at least one hour.
- When ready to serve top with remaining whipped cream and berries.
Notes
Adapted from a recipe found in Zoe Bakes Cakes
Nutrition Facts
Calories
318.23Fat (grams)
19.72 gSat. Fat (grams)
8.02 gCarbs (grams)
28.58 gFiber (grams)
2.13 gNet carbs
26.45Sugar (grams)
19.59 gProtein (grams)
8.59 gSodium (milligrams)
65.73 mgCholesterol (grams)
103.47 gNote that the sodium will be much less as you are discarding the seasoning packet from the Ramen noodles.
I've heard of that cake before, and it looks delicious. I wondered why you changed the spelling from joconde (the French name for Mona Lisa, who is said to have inspired the cake) to jaconde.
ReplyDeletebest... mae at maefood.blogspot.com
I didn't name the cake, it was written Jaconde in the cookbook we are following this year.
DeleteThanks for pointing out my error. When I went back and reread this post after your comment I noticed that I had misspelled the name of this cake. Thanks for the heads up. I fixed it in my title and in my recipe card. The pin, unfortunately is going to remain incorrect.
DeleteJust happens that I'm a total nut about Mona Lisa (AKA La Joconde).
Deletemae
Beautiful presentation!! Sponge cakes intimidate me! Love the good luck foods for New Years.
ReplyDeleteHaha, I love the lucky food theme! Knock on wood, eat some of this cake, and have a big bowl of black-eyed peas, and cheers to a much better year in 2022! Your cake looks so yummy:)
ReplyDeleteI bet this was terrific for New Years! Looks really good.
ReplyDeleteThanks Susan
DeleteLooks delicious, and I love your ideas for switching it up seasonally.
ReplyDeleteI love sponge cake.
DeleteI hope that this is continuing to bring you good luck. It looks great.
ReplyDeleteThanks, I am very blessed.
Delete