Yields
1 serving
Put a twist on the usual sponge cake and add some flavourful pistachios!
ADVERTISEMENT
ingredients
½
cup shelled pistachios, (approximately)
½
cup pastry flour
6
Tbsp sugar
½
Tbsp baking powder
¼
tsp salt
¼
cup vegetable oil
4
egg, separated
2
Tbsp lemon juice
3
Tbsp water
2
tsp vanilla extract
¼
tsp cream of tartar
icing sugar, for garnish
ADVERTISEMENT
directions
Step 1
Preheat oven to 350 F.
Step 2
Grind pistachios finely and measure 1/3 cup.
Step 3
Sift together pastry flour, sugar, baking powder and salt. Stir in ground pistachios. Add oil, egg yolks, lemon juice, water and vanilla and beat mixture in a mixer or with electric beaters until thick, about 4 minutes.
Step 4
Whip egg whites with cream of tartar to stiff peaks. Fold one-third of whites into batter, then remaining two-thirds. Pour batter into ungreased 10-inch springform pan (or an ungreased bundt pan) and bake for 45-55 minutes, until springy when touched.
Step 5
Allow to cool completely before removing from pan.
Step 6
Dust with icing sugar before slicing.