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Gioconda Sponge

sweet.chef's picture
  Icing sugar 190 Gram (6 3/4 oz)
  Almonds 190 Gram, ground (6 3/4 oz)
  Egg 5 (5 egg whites)
  Butter 40 Gram (1 1/2 oz, unsalted)
  Caster sugar 25 Gram (1 oz)
  Plain flour 50 Gram (1 3/4 oz)

Preheat the oven to 230°C (450°F), gas mark 8.
Lightly butter the sides of 3 Swiss roll tins and line the bases with baking parchment.
Using an electric whisk, beat the icing sugar, almonds and 3 of the whole eggs in a basin for 5 minutes.
Add the 2 remaining eggs, one at a time, and beat for a further 5 minutes.
Melt the butter in a pan and whisk in a little of the beaten egg mixture.
Whisk the egg whites with the caster sugar to stiff peaks, add to the beaten egg mixture and stir gently.
Then add the flour and melted butter.
Divide the mixture evenly between the prepared tins and smooth with a palette knife.
Bake in the preheated oven for 5-7 minutes; the sponge should remain springy to the touch.
Turn out onto a wire rack, remove the paper, and leave to cool.

Recipe Summary

Difficulty Level: 
Lacto Ovo Vegetarian
Preparation Time: 
35 Minutes
Cook Time: 
20 Minutes
Ready In: 
55 Minutes

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Average: 4.2 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 920 Calories from Fat 434

% Daily Value*

Total Fat 51 g78%

Saturated Fat 11.9 g59.4%

Trans Fat 0 g

Cholesterol 381.1 mg127%

Sodium 119.4 mg5%

Total Carbohydrates 99 g33%

Dietary Fiber 8.1 g32.5%

Sugars 73.5 g

Protein 25 g50.1%

Vitamin A 14.8% Vitamin C

Calcium 21.7% Iron 22%

*Based on a 2000 Calorie diet

Gioconda Sponge Recipe