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Baking
Pistachio Sponge Cake
A delicate and airy sponge cake enriched with pistachio paste and chopped nuts, perfect for assembling homemade layer cakes.
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Ingredients
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COMPONENT to taste
- to taste
Nutrition facts
kcal
protein
fat
carbs
Quick price-per-kg calculator
Price per kg
Method
1
Whisk the eggs until foamy, then add the sugar and salt, beating until pale and fluffy (about 6 to 10 minutes).
2
Combine the milk, oil, and pistachio paste, pour into the egg mixture, and gently fold together.
3
Sift the flour and baking powder into the batter, folding until smooth and uniform.
4
Gently fold in the chopped nuts at the end.
5
Bake in two pans at 180°C (356°F) using top/bottom heat for 30–35 minutes. Check for doneness with a wooden skewer.
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