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Joconde Sponge, the Mona Lisa of Cakes

September 29, 2017 by hannahabaffy 4 Comments
Joconde

The dessert equivalent of the Mona Lisa, this cake is a masterpiece in its own right. Held in such high esteem by the pastry chefs of France, that the name Joconde was conferred upon the sponge. In France, La Joconde means Mona Lisa, a painting that captured the hearts of the Gauls when Leonardo da Vinci first came to the court of King Francois I in 1516, the famous painting in tow.

The mystery and the romance that surrounds the Mona Lisa and her ubiquitous smile have enthralled generations, consumed lives, inspired love, and crushed it. And it is my thinking that a cake whose flavors can induce an emotional response to be compared with those invoked by such a painting must be enjoyed whenever possible.

Although the Joconde alone is not much to look at, it is an essential element to a number of classic desserts. The base for mousses, the decorative collar to a number of entremets, and the layers between an opera cake’s espresso buttercream and chocolate ganache. The Joconde serves as the wind beneath the wings of countless desserts and as such deserves the recognition and the appreciation of anyone who enjoys something sweet now and again.

 

The Joconde Biscuit

Ingredients

4 egg whites, room temp

1/2 teaspoon cream of tartar

1/4 cup sugar

2 cups almond meal

2 cups confectioner’s sugar

6 Tablespoons all-purpose flour

4 whole eggs

2 Tablespoons butter, melted

Directions

Prepare a 15×21-inch baking tray by placing a rectangle of parchment paper on the bottom, being sure to grease both the tray and the parchment.

Preheat your oven to 450℉

Joconde

Mise en Place is always important when baking, especially a foam based cake like the Joconde. Being sure to have all your ingredients measured out, and at room temperature will almost guarantee success in the kitchen.

Joconde

In the bowl of a standing mixer beat the egg whites and cream of tartar.

Joconde

When the mixture begins to foam, start adding in your sugar gradually, roughly a tablespoon at a time.

Joconde

Continue to mix until you have reached firm glossy peaks. Transfer the meringue into a separate bowl.

Joconde

Using the bowl of the standing mixer again, (no need to clean in between these steps). Combine remaining ingredients and mix for 5 minutes on high speed using the whisk attachment. Fold in ⅓ of the meringue and combine thoroughly, add remaining meringue and melted butter and fold carefully until fully combined.

Joconde

Spread Joconde batter evenly using a large offset spatula and bake immediately for roughly 10 minutes.

Joconde

Do not overbake the Joconde or it will lose its flexibility. Allow the cake to cool to room temperature before turning it out, wrapping, and refrigerating. The sponge can be held in the refrigerator for up to a week, and frozen for up to three months.

 

Joconde

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About Me

Hi, I'm Hannah. Creator of Milk + Honey and long time curious eater. Join me as I explore the surprising history behind some of the world's most iconic dishes, and figure out the best ways to prepare them.

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"By their desserts will I judge them."
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Imagine it: A thick, creamy, salty layer of peanut Imagine it: A thick, creamy, salty layer of peanut butter sandwiched between a crunchy coating of toasted almonds and toffee and a sweet chewy base of dates and oats. Now drizzle that in dark chocolate, and you’ve got yourself these decadent raw chocolate, peanut butter almond bars. 

Vegan, refined-sugar free, and gluten-free, eating responsibly has never felt so indulgent. Get the recipe on the blog this week!
The superiority of chocolate, both for health and The superiority of chocolate, both for health and nourishment, will soon give it the same preference over tea and coffee in America which it has in Spain.
-Thomas Jefferson

While not necessarily for the health reasons stated, Jefferson’s prediction has certainly come to materialize, at least in my home.
A debate I had with my husband shortly after makin A debate I had with my husband shortly after making this honey-almond “snack cake”: As we sat around “snacking,” we began to discuss what the real difference was between Snack cakes and Snacking cakes. Banal, yet relevant in the moment. 

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Also it looks impressive. Pull-out all the stops and impress your family and guests with this ultra-easy and rewarding loaf.
Consumed by Olmecs, Mayans, and Aztecs the ancient Consumed by Olmecs, Mayans, and Aztecs the ancient Mesoamericans are remembered as the original chocolate lovers. Considered a sacred beverage among them, cocoa was used during celebrations and religious ceremonies and was thought to lend the drinker strength.

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The belief that chocolate was a powerful elixir that lent its drinker extra virility and strength seems to have made its way into European and US thinking as well and may explain the application of including chocolate or pressed cakes of cocoa powder in US military rations, an operation practiced all the way up to the Vietnam war. 

With piles of historical evidence it would stand to reason that chocolate must be good for me, so I’m going to start making a regular habit of indulging in it. Each bite imbuing me with strength, vim, and vigor. Don’t stay a weakling all your life, join me in making these chocolate pot de creme today and start eating more chocolate.
A creamy savior, ice cream was America’s refuge A creamy savior, ice cream was America’s refuge during Prohibition, and one of our favorite forms of solace during the Great Depression. One might argue that without the aid of ice cream we might not be here today.
"Good apple pies are a considerable part of our do "Good apple pies are a considerable part of our domestic happiness." — Jane Austen
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milkandhoneythebakery

"By their desserts will I judge them."
•Saveur Food Blog Award Finalist 2019: Best Baking and Sweets

Hannah | Milk + Honey Bakery
Imagine it: A thick, creamy, salty layer of peanut Imagine it: A thick, creamy, salty layer of peanut butter sandwiched between a crunchy coating of toasted almonds and toffee and a sweet chewy base of dates and oats. Now drizzle that in dark chocolate, and you’ve got yourself these decadent raw chocolate, peanut butter almond bars. 

Vegan, refined-sugar free, and gluten-free, eating responsibly has never felt so indulgent. Get the recipe on the blog this week!
The superiority of chocolate, both for health and The superiority of chocolate, both for health and nourishment, will soon give it the same preference over tea and coffee in America which it has in Spain.
-Thomas Jefferson

While not necessarily for the health reasons stated, Jefferson’s prediction has certainly come to materialize, at least in my home.
A debate I had with my husband shortly after makin A debate I had with my husband shortly after making this honey-almond “snack cake”: As we sat around “snacking,” we began to discuss what the real difference was between Snack cakes and Snacking cakes. Banal, yet relevant in the moment. 

This arbitrary mystery resulted in a lot of opinions and by the end of it, several unanswered questions. 

So I put it to you, Instagram Family, what is the real difference between Snack cakes and Snacking cakes? Are the terms so similar as to be inconsequential, or do their comparabilities hide deeper differences? 

The perimeters (at least in my mind) are these: Leftover birthday cake that becomes the next morning’s breakfast would definitely be a snack cake. Meaning a snack cake, while sounding laid-back, could be a slice of sophisticated dacquiouse or some other luxurious dessert.
Whereas a snacking cake would be something more along the lines of a sheet cake (like the classic chocolate Texas variety). More than a brownie but less than a layer cake. Something you could take a fork to but would probably just pick up with your hands. 

In short, any cake can be a snack. But not every cake is a snacking cake.

Thoughts?
When confronted by the age old question: ‘chocol When confronted by the age old question: ‘chocolate or carrot,’ which do you choose?
Is it too soon for #pumpkinspice ? Is it too soon for #pumpkinspice ?
Fragranced by delicate basil, rich with parmesan a Fragranced by delicate basil, rich with parmesan and pine nuts, and packing a garlicky punch, our braided pesto bread is the ideal way to use up your garden’s bounty. 

Also it looks impressive. Pull-out all the stops and impress your family and guests with this ultra-easy and rewarding loaf.
Consumed by Olmecs, Mayans, and Aztecs the ancient Consumed by Olmecs, Mayans, and Aztecs the ancient Mesoamericans are remembered as the original chocolate lovers. Considered a sacred beverage among them, cocoa was used during celebrations and religious ceremonies and was thought to lend the drinker strength.

It is said that Montezuma kept a massive storehouse of cocoa beans, and drank 50 golden cups of the stuff a day, decreeing that only those men brave enough to face battle would be permitted to join him in drinking it. Chocolate eventually becoming a regular part of military rations among the Aztecs. 

The belief that chocolate was a powerful elixir that lent its drinker extra virility and strength seems to have made its way into European and US thinking as well and may explain the application of including chocolate or pressed cakes of cocoa powder in US military rations, an operation practiced all the way up to the Vietnam war. 

With piles of historical evidence it would stand to reason that chocolate must be good for me, so I’m going to start making a regular habit of indulging in it. Each bite imbuing me with strength, vim, and vigor. Don’t stay a weakling all your life, join me in making these chocolate pot de creme today and start eating more chocolate.
A creamy savior, ice cream was America’s refuge A creamy savior, ice cream was America’s refuge during Prohibition, and one of our favorite forms of solace during the Great Depression. One might argue that without the aid of ice cream we might not be here today.
"Good apple pies are a considerable part of our do "Good apple pies are a considerable part of our domestic happiness." — Jane Austen
Load More... Follow on Instagram
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