Biscuit joconde

Biscuit joconde

PS Desserts
60 cm x 40 cm slab
Mark Roper

“Biscuit” means sponge or sandwich cake in French. Biscuit joconde is one of my favourite things (the other is Frangipane) and I can’t do without it in my kitchen. It is a lovely, supple almond sponge cake that can be manipulated and rolled as I do in my Almond roly-poly. Almonds are typically used but you can also substitute hazelnuts or pistachios.


Quantity Ingredient
5 whole eggs
150g eggwhite
30g caster sugar
60g plain flour, sifted
40g butter, melted and cooled


Quantity Ingredient
500g almond meal
500g pure icing sugar


  1. Making the TPT

    Pulverise the almond meal in a food processor, then sieve. Combine with the icing sugar, measure out 250 g and freeze the remainder.
  2. Making the batter

    Preheat the oven to 220ºC. Line a large heavy-based baking tray with a silicone baking mat or baking paper.
  3. Place the TPT in the bowl of an electric mixer fitted with a whisk attachment.
  4. Add the whole eggs and beat on high speed until pale and thick.
  5. In another bowl, whisk the eggwhite, using hand-held electric beaters, until white and foamy and the whisk leaves a faint trace.
  6. Reduce the speed, sprinkle in the sugar and continue whisking until the eggwhite mixture holds “soft peaks”.
  7. Add one-third of the eggwhite mixture to the TPT mixture along with the sifted flour and cooled melted butter.
  8. Using a rubber spatula, fold the ingredients together thoroughly. This will loosen the batter and make it easier to fold in the remaining eggwhite mixture without deflating it.
  9. Then add the remaining eggwhite mixture and gently fold in. Begin with the spatula in the middle of the bowl, touching the bottom, and move outwards towards yourself. Turn the bowl anticlockwise as you make the motion. Keep gently folding and turning until the eggwhite mixture is completely incorporated.
  10. Pour the batter onto the baking mat or into the prepared tray.
  11. Use a palette knife to spread the batter to an even thickness of about 1.5 cm.
  12. To bake

    Bake for 5 minutes or until just springy to the touch and lightly golden on top. Slide the cake and baking mat or paper off the tray to cool completely.
  13. Trim the edges of the cake so you have a neat rectangle.
  14. Turn the cake upside down onto a piece of baking paper and gently peel off the baking mat or paper. Use as directed in the recipe.


  • TPT is abbreviated French for “tant pour tant” which means “quantity for quantity”. It stores well in the freezer, so I like to make 1 kg at a time.

    To make other nut flavours, simply replace half of the almond meal in the TPT with finely ground hazelnuts or pistachios.


  • This malleable cake is delicous rolled up with berries and Crème chantilly or layered with Chocolate mousse


  • The biscuit joconde is best used on the day of baking. You can freeze it for up to 1 month, wrapped well in plastic wrap.
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