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[QUOTE="Cahoot, post: 44795, member: 3784"]
Great response! So cuillère is the lightest and most delicate, but absorbs the most liquid, while joconde is sturdier but still absorbs liquids well. Makes sense that you only see biscuit cuillère for applications like tiramisu or charlottes which have very light cream-based fillings.

I saw a question from someone else that also got me interested: they were asking about the difference between using a hot foam method (i.e. for genoise) and a separated sponge method (i.e. for sponge cake and what joconde is a variant of). Because the eggs are are heated before and the egg whites aren't separated to be whipped separately, would I be correct in assuming that genoise is even more dense and sturdy than sponge cake layers or biscuit joconde, and not quite as absorbant?

I noticed that most roulade recipes use the separated sponge method, so it goes with my guess above that it makes a lighter and more delicate cake that's more suitable for rolling.
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