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Directions for: Pistachio Sponge Cake

Ingredients

Pistachio Sponge Cake

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

To Assemble

Directions

Pistachio Sponge Cake

1. Preheat oven to 350 F.

2. Grind pistachios finely and measure 1/3 cup.

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.

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.

To Assemble

1. Allow to cool completely before removing from pan.

2. Dust with icing sugar before slicing.

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