Pistachio Sponge Cake Recipe
 
Prep time
Cook time
Total time
 
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Recipe type: Sponge Cake
Cuisine: Dessert
Serves: 2 8-inch layers
Ingredients
Egg Mixture
  • 4 large Eggs, at room temperature (200g)
  • 2 cups granulated sugar (400g)
Milk mixture
  • 1 cup whole milk (237mL)
  • 1 stick unsalted butter (112g ) (4 ounces or ½ cup)
  • ½ teaspoon pistachio extract (3mL)
  • 1 Tablespoon Rum Extract (15 mL) (or vanilla extract)
  • a few drops Green Food Coloring
Dry Ingredients
  • 2 cups All-purpose Flour (120g) (You may sub in cake flour here)
  • 2 teaspoons Baking Powder (10g)
  • ¼ teaspoon Salt (2g)
Pistachios
  • ½ cup ground pistachios
Instructions
  1. Preheat the oven to 350ºF/177ºC.
  2. Prepare 2 cake pans (8-inch (20cm) diameter by greasing with professional style bakery pan grease
  3. Measure out the ingredients.
  4. Combine the all-purpose flour, salt and baking powder. Sift together. Set aside.
  5. Add the eggs to the stand mixer bowl. With the wire whisk attachment whip until the eggs start becoming frothy, about 1-2 minutes. Slowly add in the granulated sugar and continue to whip until you reach the ribbon stage. Add the dry ingredients and mix until incorporated.
  6. Add the milk and butter to a microwave safe bowl and heat until the butter is melted and the milk is warm. Add the extracts and green food coloring. Mix to combine.
  7. Add about a quarter of the egg mixture into the milk mixture; whisk to combine. Add another quarter of the egg mixture to the milk mixture; mix to combine.
  8. Add the milk mixture to the egg mixture and whisk to combine.
  9. Add the ground pistachios; mix to combine.
  10. Pour into 2 prepared pans and bake in a 350ºF/177ºC oven until a toothpick inserted in the center comes out clean.
  11. Cool in the pans for 10 minutes before turning out onto cooling rack to fully cool.
Recipe by Desserts-101.com at /how-to-make-a-pistachio-sponge-cake-recipe-tutorial/