Tell me who can not resist a great tasting pistachio cake. It is amazing and absolutely the best!
Give this recipe a try and tell me what you think. I add a few drops of green food coloring to give the cake a slight green tint just like pistachios, remember we don’t only taste out food but we eat with our eyes too.
Enjoy
How To Make a Pistachio Sponge Cake
Measure out the ingredients. Place the eggs in the bowl of a stand mixer fitter with the wsire whisk attachment. Start the mixer on slow to start whipping then increase speed. When the eggs become frothy. after 1-2 minutes, slowly add the sugar while whipping. Continue to whip until the eggs read the “ribbon stage”, you will notice the eggs become a lighter yellow color and are airy. If you dip the whisk in the batter and make a figure 8 patter with what drips off, you should be able to complete the 8 before it melts back into the batter.
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- Ingredients for Pistachio Sponge Cake.
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- Add eggs to the stand mixer bowl fitted with the wire whisk attachment. Start whisking eggs until they become frothy/foamy.
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- Slowly add in the sugar and continue whisking the eggs until the become light in color and reach ribbon stage.”
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- Checking for ribbon stage. Make a figure 8 with batter coming off the whisk, if the 8 has not blended back in by the time you get back to beginning you are at ribbon stage.
Meanwhile, in a microwave safe bowl add the milk and butter, heat until the butter melts and the milk is warm. (You can heat this in a saucepan on the stove if you wish.) Add the dry ingredients (flour, baking powder and salt which have been sifted together) to the egg mixture and whip until incorporated.
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- Add the milk and butter to a microwave safe bowl and heat until the butter is melted.
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- Add the remaining dry ingredients (except the pistachios) to the egg mixture.
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- Mix in the dry ingredients.
Once the butter has melted, add a few drops of green food coloring, vanilla extract and the pistachio extract, mix to combine. Add some of you egg mixture and add to the milk. Whisk to combine. Add a total of half of the egg mixture to the milk mixture. One incorporated, pour the milk mixer, into the remaining egg mixture and mix well.
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- To the milk and butter mixture, add the food coloring and other extracts.
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- Add about half of the flour batter to the milk-butter mixture and whisk to combine well.
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- Pour the milk-butter mixture into the flour mixture and mix to combine.
Add the pistachios and mix in. Divide the batter between 2 cake pans 8-inch (20cm) diameter which have been well greased with the professional style bakery pan grease. (Lining the pans with wax paper/parchment paper is optional.) Bake in a preheated 350ºF/177ºC and bake until a toothpick inserted in the center comes out clean. When down, allow to cool in the pan for 10 minutes before removing from the pan to finish cooling.
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- Add the pistachios. Mix in.
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- Divide the batter between prepared pans.
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- Pistachio Sponge Cake, cooked and trimmed ready for stacking.
Pistachio Sponge Cake Recipe
- 4 large Eggs, at room temperature (200g)
- 2 cups granulated sugar (400g)
- 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
- 2 cups All-purpose Flour (120g) (You may sub in cake flour here)
- 2 teaspoons Baking Powder (10g)
- ¼ teaspoon Salt (2g)
- ½ cup ground pistachios
- Preheat the oven to 350ºF/177ºC.
- Prepare 2 cake pans (8-inch (20cm) diameter by greasing with professional style bakery pan grease
- Measure out the ingredients.
- Combine the all-purpose flour, salt and baking powder. Sift together. Set aside.
- 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.
- 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.
- 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.
- Add the milk mixture to the egg mixture and whisk to combine.
- Add the ground pistachios; mix to combine.
- Pour into 2 prepared pans and bake in a 350ºF/177ºC oven until a toothpick inserted in the center comes out clean.
- Cool in the pans for 10 minutes before turning out onto cooling rack to fully cool.
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