Joconde Sponge Sheet

Nov 3, 2026 · By VanillaGoods

Baking Cakes cupcakes Medium

A thin, flexible almond sponge baked in a sheet. It is used to line cake rings and make layers in layered desserts. Makes 1 half-sheet sponge in about 35 minutes.

Prep 25 min

Cook 10 min

Total 35 min

Yield 1 half-sheet sponge

Ingredients

Adjust yield

half-sheet sponge

¾ cup (100 g)ground blanched almonds
¾ cup (100 g)powdered sugar
3 (150 g)whole eggs
¼ cup (30 g)all-purpose flour
3 (99 g)egg whites, about 90 g
1 ½ tbsp (20 g)granulated sugar
1 ½ tbsp (20 g)unsalted butter, melted and cooled

Fresh ingredient guides

AlmondsHow to pick, season & nutrition · 188 kcal per 30 g

Baking tools for this recipe

Convert to grams Scale it Change the pan

Instructions

Heat the oven to 450 F (230 C). Line a 12x16-inch half-sheet pan with parchment.
Beat the almonds, powdered sugar and whole eggs for 8 to 10 minutes on high until thick, pale and tripled in volume.
Fold in the flour.
In a clean bowl, beat the egg whites to soft peaks, add the granulated sugar and beat to stiff peaks.
Fold one-third of the whites into the almond batter, then the rest, then fold in the melted butter.
Spread evenly to the corners of the pan, about 1/4 inch thick.
Bake 7 minutes until golden and springy. Slide the parchment onto a rack and cool completely.
Peel off the paper and cut to fit your mold or ring.