Joconde sponge cake

• Preheat in the oven to 240 ºC.
• Whisk the egg whites in a bowl until stiff peaks form, and add the caster sugar.
• Beat the eggs and the coarse sugar until the batter becomes fluffy and triples in volume.
• Add the flour and ground almond to the fluffy egg.
• Incorporate to the batter the egg whites to stiff peaks and then mix to homogenize.
• Pour the butter, previously melted and tempered, and mix to homogenize using a rubber spatula. 
• Place it in an oven tray and bake for 8-10 minutes.

Notes

• The eggs must be at room temperature because mix better with the batter and rise more easily.
• The egg whites, beaten into stiff peaks, must be kept beating slowly until its use.
• The most usual is to spread the batter of the sponge cake over cigarette paste, previously frozen, and bake together.
• Line the molds chosen with food safe acetate.
• Cut the cake to desired form and place the pattern with cigarette paste facing the acetate sheet so as to be seen the said pattern when removing from the mold.