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Ingredients
Equipment
Equipment images are illustrative. Exact products may vary.
Instructions
- Heat the oven to 375°F. Line a large rimmed baking sheet with parchment, preparing a second if needed to keep the batter layer thin.
- Whip the whole eggs, yolks and their 50 g granulated sugar until thick, pale and foamy, with a ribbon that remains briefly on the surface. Sift the flour, confectioners’ sugar and almond flour together separately.
- In a clean, grease-free bowl, whisk the whites until foamy. Gradually add their 20 g granulated sugar and continue to soft peaks.
- Fold a portion of the whites into the whole-egg mixture to lighten it. Fold in the sifted dry ingredients and remaining whites in alternating additions, using gentle strokes and stopping as soon as no dry pockets or white streaks remain.
- Spread about 1/4 inch thick on the prepared sheet or sheets. Bake until lightly colored and set, starting to check at 8 minutes and continuing as needed. The center should spring back gently, with no wet batter.
- Transfer the parchment and sponge to a rack to cool. Peel away the paper carefully once cool and cut as needed. Wrap well if keeping for later, and refrigerate if combined with a perishable filling.
Notes
This is a sponge component, without a filling, syrup or assembled cake.
The two granulated sugar amounts belong to different egg mixtures.
The recipe control represents one batch, without a fixed sheet or portion count.
Do not taste raw batter.
