Jaconde Sponge Recipe
How to make Jaconde Sponge
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About Jaconde Sponge Recipe: An innovative twist to the delightful cake, jaconde sponge is a delicious assembly of creamy baked meringue with buttercream, strawberries and more. Perfect dessert to bake during the festive season of Christmas!
- Total Cook Time1 hr 35 mins
- Prep Time 20 mins
- Cook Time1 hr 15 mins
- Recipe Servings4
- Medium
Ingredients of Jaconde Sponge
- For Jaconde Sponge:
- 65 gms almonds (almond flour)
- 35 gms Icing sugar
- 10 gms melted butter
- 60 gms egg whites
- 20 gms sugar
- 1 1/2 Whole eggs
- For Buttercream:
- 100 gms butter
- 1 tsp vanilla
- 1/2 cup powdered sugar
- 1/3 cup fresh cream (cold)
How to Make Jaconde Sponge
Prepare Jaconde Sponge:
1.
Whisk the eggs and icing sugar till light and fluffy.
2.
Make medium peak meringue with egg whites and sugar.
3.
Fold in the whole egg mixture into the meringue followed by the dry ingredients.
4.
Spread on a parchment lined tray and bake at 210 for 8 minutes.
5.
Once done, take it out and dust the sponge with icing sugar and cover with another parchment sheet.
6.
Flip over and release the paper, dust icing sugar again and roll into a log.
7.
Put it in the refrigerator to chill.
Prepare buttercream:
1.
Whisk the butter till light and fluffy. Add in the sugar and vanilla, whisk till mixed.
2.
Pour the cream in a thin stream and whisk till stable.
3.
Chill in the refrigerator for 15 minutes.
Assembly:
1.
Unroll the sponge and spread a layer of the buttercream evenly on the entire surface.
2.
Thinly slice the strawberries and layer over the cream.
3.
Roll the sponge gently yet tightly and chill for a while.
4.
Mask the Yule log with buttercream and finish it with a woody texture and choice of decor.
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