It's nutty and rich and as light as a sponge cake should be.
3 egg whites, at room temperatureStep 1
In a stand mixer fitted with the whisk attachment, combine the cream, confectioners’ sugar, and vanilla and beat on medium speed until just thick—it will start to leave marks from the whisk in the cream.Remove the bowl from the mixer and, using the whisk attachment, continue whipping by hand for several seconds until the cream reaches the desired consistency; this way, you can ensure the mixer won’t take it too far. Whipped cream is best used right away.Preheat the oven to 350°F.
Using the towel to get started, roll the joconde, starting at the short end, into as tight a log as you can manage. Transfer the log to a serving platter. Cover with plastic wrap and refrigerate for 1 hour.Remove the log from the refrigerator, then top with the remaining whipped cream and berries. Dust with confectioners’ sugar before serving.