Mary Berry Joconde Sponge Recipe

Mary Berry’s Joconde Sponge recipe is deliciously flavoured with ground almonds and made in 6 easy steps. A wonderful option for a classic Opera Cake or sophisticated layered dessert. To ensure a feather-light texture and perfect rise follow our precise method below.

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Mary Berry Joconde Sponge Recipe Ingredients

• The Meringue:
  • 3 large egg whites
  • 15g (1/2 oz) caster sugar
• The Almond Base:
  • 100g (3 1/2 oz) ground almonds
  • 100g (3 1/2 oz) icing sugar, sifted
  • 3 large eggs
  • 30g (1 oz) plain flour, sifted
  • 30g (1 oz) butter, melted and cooled

How To Make Mary Berry Joconde Sponge Recipe

1. Preheat the oven: Set the oven to 220°C (200°C fan/425°F/Gas 7). Grease and line a 33 x 23cm (13 x 9 inch) Swiss roll tin with baking parchment.
2. Make the meringue: In a clean, grease-free bowl, whisk the egg whites until stiff peaks form. Gradually whisk in the caster sugar until the mixture is glossy and stiff (like a meringue). Set aside.
3. Whisk the almond base: In a separate large bowl, whisk the ground almonds, icing sugar, and whole eggs together for about 3-5 minutes until the mixture is pale, thick, and doubled in volume.
4. Fold the dry: Gently fold the sifted flour into the almond-egg mixture using a large metal spoon or spatula. Be careful not to knock out the air.
5. Combine and enrich: Fold the meringue into the almond mixture in two batches. Finally, pour the melted (cooled) butter down the side of the bowl and fold it in gently until just combined.
6. Bake: Pour the batter into the prepared tin and spread it evenly into the corners. Bake for 5–7 minutes until pale golden and springy to the touch. Turn out onto a wire rack to cool.

Recipe Tips!

• Meringue Stiffness: Ensure your egg whites are whisked to stiff peaks before adding sugar. This structure creates the “lift” in the sponge, as there is no baking powder in a traditional Joconde.
• The Fold: Folding is the most critical technique here. Use a “cutting” motion with a metal spoon to incorporate the flour and meringue without deflating the bubbles. If you stir it, you will get a rubbery pancake.
• Cooled Butter: The melted butter must be cooled to room temperature. If it is hot, it will melt the aeration in the eggs and make the batter heavy.
• Watch the Oven: This sponge is very thin and bakes incredibly fast (5-7 minutes). Do not walk away! It should be pale gold, not dark brown, or it will snap when you try to handle it.

What To Serve With Mary Berry Joconde Sponge Recipe?

This Mary Berry Joconde Sponge Recipe is a building block for greatness! It is the essential layer for a classic Opera Cake, sandwiched with coffee buttercream and chocolate ganache. However, it is also delicious rolled with Whipped Cream and fresh berries for a lighter roulade! For a simple treat, cut rounds out of the sheet and layer them with Lemon Curd and raspberries in individual glasses.

How To Store Mary Berry Joconde Sponge Recipe

• Room Temp: Once cooled, wrap the sponge (still on its parchment paper) in cling film. It will keep at room temperature for 1 day.
• Refrigerate: If assembled into a cake with cream, store in the fridge for up to 3 days.
• Freeze: The baked sponge sheet freezes perfectly! Roll it up in the parchment paper, wrap in foil, and freeze for up to 1 month. Thaw at room temperature before unrolling.

Mary Berry Joconde Sponge Recipe Nutrition Facts

• Calories: 150 kcal
• Fat: 9g
• Carbohydrates: 14g
• Protein: 5g

Nutrition information is estimated per square (based on 12 squares).

FAQs

Try More Recipes:

• Mary Berry Apple Sponge Cake​ Recipe
• Mary Berry Chocolate Sponge Cake Recipe
• Mary Berry Mini Victoria Sponge Recipe​