For the Décor Paste:
5 1/2 ounces Unsalted butter
5 1/2 ounces Granulated sugar
5 Egg whites
5 ounces Pastry flour, sifted
Food coloring, paste or liquid, as needed
Joconde:
1 Full-sheet Joconde (full recipe, batter only)
Yield: 1 Full-sheet
1. Cream the butter and sugar until light and fluffy.
2. Gradually add the egg whites. Fold in the sifted flour. Tint the batter with paste or liquid food coloring if desired.
3. Spread a thin layer of decor paste approximately 1/16 inch (1 millimeter) onto a silicone baking mat using an offset spatula. Pattern the decor paste into lines, wood grain, or other patterns as desired.
4. Slide the silicone mat onto a flat sheet pan and freeze until hard.
5. Prepare the Joconde batter. Remove the mat from the freezer and quickly pour the Joconde batter over the design. Spread the Joconde batter evenly with an offset spatula to completely cover the baking mat.
6. Transfer the joconde-coated baking mat to a room temperature sheet pan. (The cold sheet pan prevents the cake from baking properly.) Bake at 450°F (230°C) until the joconde bounces back when slightly pressed, approximately 6 to 8 minutes.
7. Yield: 1 Full-size Sheet Pan
Notes: Variation:
Cocoa Décor Paste -- Reduce the pastry flour to 3 ounces (90 grams). Add 2 ounces (60 grams) of cocoa powder. Sift the cocoa powder with the flour before using.
5 1/2 ounces Unsalted butter
5 1/2 ounces Granulated sugar
5 Egg whites
5 ounces Pastry flour, sifted
Food coloring, paste or liquid, as needed
Joconde:
1 Full-sheet Joconde (full recipe, batter only)
Yield: 1 Full-sheet
1. Cream the butter and sugar until light and fluffy.
2. Gradually add the egg whites. Fold in the sifted flour. Tint the batter with paste or liquid food coloring if desired.
3. Spread a thin layer of decor paste approximately 1/16 inch (1 millimeter) onto a silicone baking mat using an offset spatula. Pattern the decor paste into lines, wood grain, or other patterns as desired.
4. Slide the silicone mat onto a flat sheet pan and freeze until hard.
5. Prepare the Joconde batter. Remove the mat from the freezer and quickly pour the Joconde batter over the design. Spread the Joconde batter evenly with an offset spatula to completely cover the baking mat.
6. Transfer the joconde-coated baking mat to a room temperature sheet pan. (The cold sheet pan prevents the cake from baking properly.) Bake at 450°F (230°C) until the joconde bounces back when slightly pressed, approximately 6 to 8 minutes.
7. Yield: 1 Full-size Sheet Pan
Notes: Variation:
Cocoa Décor Paste -- Reduce the pastry flour to 3 ounces (90 grams). Add 2 ounces (60 grams) of cocoa powder. Sift the cocoa powder with the flour before using.
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