Jaconde is a fine, flexible almond sponge designed for precise patisserie. The thin layer cooks in minutes, so preparation and an evenly spread batter matter.
Cook · Recipe
Jaconde Sponge
A thin almond sponge sheet for opera cake and layered patisserie, enriched with butter and lightened with meringue.
At a glance
Recipe summary
- Prep
- 30 min
- Cook
- 7 min
- Rest
- 18 min
- Total
- 55 min
- Serves
- 1 baking sheet
- Skill
- Advanced
What you need
Ingredients
Metric US Ingredient
3 large 3 large eggs At room temperature.
125 g 1 cup icing sugar
125 g 1 cup ground almonds / almond meal
40 g ⅓ cup plain flour
45 g 3 tbsp unsalted butter Melted and cooled.
4 large 4 large egg whites
50 g ¼ cup granulated sugar
Pinch Pinch fine salt
How to make it
Method
- Heat the oven to 220°C / 200°C fan / 425°F and line a 30 × 40 cm / 12 × 16-inch baking tray with baking paper.
- Whisk the icing sugar, ground almonds and plain flour together.
- Beat in the 3 whole eggs until the mixture is smooth, pale and slightly increased in volume.
- In a clean bowl, whisk the 4 egg whites with the salt to soft peaks. Gradually add the 50 g sugar and whisk to stiff peaks.
- Fold the meringue into the almond batter in three additions.
- Fold in the 45 g melted butter until just combined.
- Spread evenly over the lined tray and bake for 5 to 7 minutes until lightly golden and springy.
- Cool briefly, then invert onto baking paper and peel away the original lining. Cool completely before cutting.
Useful notes
Equipment
- 30 × 40 cm / 12 × 16-inch baking tray
- Baking paper
- Electric mixer
- Two mixing bowls
- Offset spatula
- Wire rack
Substitutions
- Use hazelnut meal for a different flavour, accepting a change in the classic result.
- Omit the butter only if a slightly drier sponge is acceptable.
Allergen notes
- Contains egg, almonds, wheat and milk.
- Ground almonds are a tree-nut allergen.
Storage
Wrap the cooled sponge well and refrigerate for up to 2 days, or freeze flat for up to 1 month.
Tips
- Spread the batter to an even thickness because it bakes very quickly.
- Fold carefully to retain enough air for a flexible sheet.
- Do not overbake or the sponge may crack when layered.