Joconde sponge is a thin, flexible cake layer made with almond flour, eggs, and a small amount of flour. It is baked in thin sheets and used for roulades or to line the sides of layered cakes. It is the classic base of an Opera cake.
Where It’s Used
“Cut the Joconde sponge into thin strips and wrap them around the sides of the cake.”
Cooking Tip
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