Jaconde Sponge
For the sponge - whisk icing sugar and eggs to ribbon stage. Separately, sieve almonds and flour together.
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Cooking tools:
- Candy thermometer
- Stand mixer
- Whisk
- Fine-mesh sieve
- Baking sheet
- Oven
- Offset spatula
- Kitchen torch
- Saucepan
- Mixing bowl
- Spatula
- Chef's knife
- Cutting board
Ingredients
- g Ground almonds
- g Whole eggs
- g Soft flour
- g Caster sugar
- g Egg whites
- g Kerrymaid Premium Baking, melted
- g Icing sugar
- g Kerrymaid Custard
- g Oranges (zests)
- g Brazil nuts
- g Salt
- g Water
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