Biscuit Joconde Spongecake Base for Mousses

Biscuit Joconde Spongecake Base for Mousses

I use these biscuit jocondes as a base when making mousse or opera cakes.

Ingredients: 1 baking sheet sized 28 cm28 cm

Large egg
●Powdered sugar
40 g
●Almond powder
40 g
●Cake flour
15 g
Large egg white
Granulated sugar
10 g
Unsalted butter
10 g


1. Line a baking sheet with parchment paper. Preheat oven at 190°C/374°F.
2. Combine all ● ingredients and sift into a bowl. Mix in the egg.
3. Whisk with a hand mixer until thick.
4. Rinse the hand mixer. Add egg white into a separate bowl, then add granulated sugar in small batches to make a meringue.
5. Melt butter in a microwave or a double broiler. Mix into the batter from Step 3.
6. Add a scoop of meringue from Step 4 into the batter from Step 5.
7. Pour the whole batter from Step 6 into the bowl of meringue.
8. Mix everything together until even to finish the batter.
9. Pour into the baking sheet. Smooth out using a cake knife or a bench scraper.
10. Bake in the oven for approx. 12 minutes.
11. When done, cool on a rack.
12. When it's cooled down, cut into desired shapes using a mold like cookie cutters to use as a base for cakes.

Story Behind this Recipe

I usually make mousse quite frequently during the summer. Because it's too much trouble to bake base cakes each times, I came up with this recipe to make a lot at once and to freeze for later use.