Viennois biscuit

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This enriched almond sponge cake is a true delicacy, offering a light and supple texture that sets it apart from the traditional génoise sponge. With its rich flavor and delicate crumb, this dessert is sure to captivate your taste buds from the very first bite. Viennois biscuit is used in many entremets and cake rolls – bûche de Noël.

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A delicate sponge

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Viennois Biscuit

Makes two 16X12-inch/40X30cm sheets or 4 disks. Draw 2 circles on each parchment paper. The size of the disks should be ≈0.40 inch/1 cm smaller than the cake ring that will be used for the cake. Flip parchment over the baking tray and lightly oil. In the food processor, turn the almond meal and sugar into fine powder.
In the stand mixer fitted with the whisk attachment, gather the almond-sugar powder, egg yolks and eggs and beat on full blast until light and fluffy.
Transfer the egg-almond mixture to a large pastry bowl.
Clean mixing bowl. Beat egg whites with a third of the sugar and cream of tartar on medium speed for a few minutes. Increase mixer speed to high and beat to stiff peaks, gradually add remaining sugar.
Fold a third of the meringue into the egg-almond mixture.
Add remaining meringue and fold in the sifted flour.
Pipe out batter into 4 disks.
Or split batter into 2 equal portions, and evenly spread batter into 2 sheets.

Baking

Preheat fan oven to 330ºF/160ºC. Bake sponge disks for 12-15 minutes.
For the viennois biscuit sheets, bake them at 400ºF/200ºC for 6 minutes. Do not over bake, or it will lose its flexibility!

Storage

After baking and cooling your sponge cake, leave it on parchment paper and cover it with another layer of parchment paper. This will help protect the cake and prevent it from drying out. Then, wrap the cake in plastic film to seal in the freshness. If you plan to enjoy the sponge cake within a few days, refrigerate it to preserve its texture and flavor. On the other hand, if you want to keep the cake for a longer period, you can freeze it for up to 6 months.

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