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Baking
Pistachio Sponge Cake
A delicate homemade sponge cake infused with pistachio paste, perfect for cakes and desserts.
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Ingredients
-
COMPONENT to taste
- to taste
Nutrition facts
kcal
protein
fat
carbs
Quick price-per-kg calculator
Price per kg
Method
1
Whip the eggs with the sugar at high speed until pale, fluffy, and leaving a ribbon trail when the whisk is lifted.
2
Whisk the pistachio paste together with the milk and oil until smooth, gently fold it into the egg mixture, then gently fold in the flour.
3
Combine everything carefully so the batter doesn't deflate.
4
Bake at 170°C (338°F) for 40–50 minutes, testing with a skewer for doneness.
5
Once cooled, wrap tightly in plastic wrap and refrigerate for 6–8 hours.
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