What Is Joconde?
The Joconde sponge is a classic almond-flavored cake used in various pastries. Ksenia Penkina’s gluten-free version delivers the same light texture and rich flavor.
Ksenia Penkina's Top Tips for Perfect Sponges
To perfect a Joconde sponge, attention to detail is key, especially with meringue. Ksenia Penkina shares her expert advice for achieving the best results:
- Whipping Technique: When making meringue, use a whisk attachment on medium speed to gradually build up the foam. Avoid rushing the process by whipping too fast, as this can create larger air bubbles that may collapse during baking.
- Temperature of Egg Whites: Use egg whites that are at room temperature for optimal volume. Cold egg whites take longer to whip and may result in a denser meringue.
- Folding Method: Gently fold the meringue into the flour mixture using a spatula. Overmixing will deflate the foam, leading to a heavy, dense sponge. The goal is to keep as much air in the batter as possible.
- Baking Consistency: Ensure your oven is preheated and maintains an even temperature throughout baking. Joconde sponges bake quickly, so keep an eye on them to avoid overbaking, which can lead to dryness.
Factors Affecting Meringue Stability
To achieve a stable meringue, it’s important to understand the science behind it. Ksenia Penkina highlights several factors that can influence meringue stability:
- Copper Bowls: Historically, copper bowls have been preferred for making meringue because copper ions interact with egg whites to create more stable foam. If you don't have a copper bowl, a stainless steel or glass bowl will also work.
- Acidity: Adding a small amount of cream of tartar or lemon juice helps stabilize the meringue by lowering the pH of the egg whites, which strengthens the protein bonds.
- Salt: A pinch of salt can enhance the flavor of the meringue and improve its stability by strengthening the foam structure.
- Sugar: Gradually adding sugar while whipping the egg whites not only sweetens the meringue but also helps stabilize it by slowing down the coagulation of proteins.
- Albumen: For professional kitchens or large-scale production, adding a small amount of powdered albumen can provide extra stability, particularly when using pasteurized egg whites, which are often more difficult to whip.
Ksenia Penkina's Joconde (Gluten Free) Recipe
Yield: 1 tray (30x40 cm)
Ingredients:
- ✓ 111g egg whites (1)
- ✓ 130g sugar (1)
- ✓ 189g eggs (2)
- ✓ 26g sugar (2)
- ✓ 130g almond flour
- ✓ 39g rice flour
- ✓ 0.5g fleur de sel
- ✓ 26g butter (82-85%)
Process:
- Whip the egg whites (#1) and sugar (#1) into a soft meringue.
- Separately, whisk together the eggs (#2) and sugar (#2). Add the almond flour first, then the rice flour.
- Fold the meringue into the flour mixture.
- Melt the butter and fleur de sel in the microwave to 60-70°C, then fold into the mixture.
- Spread the mixture onto a prepared baking tray using an offset spatula.
- Bake at 170°C for 12 minutes.
- Cut to size with a pastry ring.
- Freeze until use.
Ksenia Penkina Teaches Glazing
PastryClass founder Ksenia Penkina has taught the art of glazing to over 45,000 students worldwide. Now, she guides you in transforming your personal struggles into pastry success.
The Glazing Queen herself teaches you extensive theory, science, and every aspect of creating the perfect mousse cake, including mousses, sponges, crunches, inserts, and, of course, glazing effects. On a personal level, you’ll have uncensored access to her world of deeply private issues, transformation, and business. From overcoming cancer to becoming a TV star at 17 years old, limitless surgeries and living with a disability, challenging immigration, transitioning to a pastry career, reaching an annual income of $1 million, and ultimately creating PastryClass. Discover how you, too, can turn your daily pain into a successful pastry career. It's more than just pastry, it's a pastry life.
Gain access not only to this newly filmed PastryClass but also to Ksenia's private collection of Revolutionary Master Course and Beginner Classes. Whether you're a complete beginner or a professional chef, this class is tailored for you!
August 14, 2024 By PastryClass
