COTTON SOFT
PISTACHIO SPONGE CAKE
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Cotton Soft Pistachio Sponge Cake – I made an eggless last week, and this is the egg version. Since I still have the pistachio nuts left, I might as well make full use of them as they are very delightful nuts. Not very much different from the peach cake I made earlier, but I am using a cream cheese frosting for this one. Hope you’re inspired. Enjoy!
Watch my YouTube video for clearer picture and steps for baking. Should you like my video. Kindly subscribe my channel, and give me a "like" if you enjoy my video as there are going to be more recipe video coming up every week. Also, leave your comments or questions if you have any. Thank you.
Ingredients:
I am using 7x7-inch pan
Pistachio Sponge Cake:
5 egg yolks
60g fine sugar
80g vegetable oil
100ml milk
120g cake flour (if you want to achieve cotton soft, cake flour is recommended)
30g pistachio nuts (grinded)
5 egg whites
75g fine sugar
½ tsp cream of tartar
Cream Cheese Frosting:
100g cream cheese
30g powdered sugar
1 tsp vanilla extract
300g whipped cream
Dust with:
Grinded pistachio
Instructions:
Pistachio Sponge Cake:
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Preheat oven at 150°C/300°F.
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Grinded ½ cup pistachio nuts in the food processor. Set aside.
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Separate the eggs (yolk and white).
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In a large bowl, add the egg yolks, sugar. Mix well until sugar almost dissolved. Add oil, milk and vanilla extract. Mix until well combined.
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Sift dry ingredients (flour + grinded pistachios) into the mixture. Whisk in a circular motion until the flour disappear.
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In another bowl of egg white, add cream of tartar. Mix until bubbly. Gradually add in the sugar. Continue mixing until stiff peaks formed.
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Add the egg white mixture into the batter in few batches. Use a whisk and mix gently in a circular motion. Do not over mix. Mix just until it is well combined.
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Grease and line parchment paper on a 7x7-inch pan. Pour the batter into the prepared pan. Use a stick or skewer to give a horizontal and vertical movement as shown in the video. This is to prevent holes in the cake and also to release air pockets if there is.
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Bake in preheated oven at 150°C/300°F for 30 min and then lower to 140°C/285°F for 35 min. Total bake is about 65 min.
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Let the cake cool completely and then slice it into 3 sheets.
Prepare the frosting:
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In a large chilled bowl, add the cream cheese. Use the spatula to softened the cream cheese. Then add in the powdered sugar and then vanilla.
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Add the whipping cream. Mix until the mixture become stiff. Be careful stop mixing once your whisk can hold the lump (stiff peak).
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Assemble the cake.
