A thin cake baked on a parchment lined sheet pan for decorative use in the pastry shop. Also cut out and used inside mousse cakes.

Biscuit Noix Sponge Cake

Ingredients

• 80g egg yolks
• 30g egg whites
• 50g honey
• 150g egg whites
• 50g granulated sugar
• 50g walnuts, chopped fine
• 10g instant coffee
• 60g all-purpose flour

Procedure

1. Whip yolks, first egg whites, and honey in a stand up mixer until very light and a ribbon forms.
2. Whip second egg whites until peaked, then add in granulated sugar, and whip until stiff peaks form.
3. Fold the yolks to the flour and coffee mixture, then fold in the meringue.

Notes

 

Content by Renee Shelton. Recipe from Renee Shelton's recipe files. This recipe was first published on PastrySampler.com on January 10, 2007. It was updated on October 12, 2020.