Pairs well with Pistachio Biscuit (Pistachio Sponge Cake)
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Pistachio Biscuit (Pistachio Sponge Cake)
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A delicate and airy pistachio sponge cake made with a stabilized meringue, toasted pistachios, and pistachio paste. Perfect for layered desserts with mousse and fruits, providing a light and melt-in-your-mouth texture.
00:30:00 total
Serves 8
medium
Cake Dessert
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Ingredients
- egg whites - watch the video to see (room temperature)
- cream of tartar or lemon juice - watch the video to see (a dash or a few drops as egg white stabilizer)
- sugar - watch the video to see (divided into one-third and two-thirds for meringue)
- egg yolks - watch the video to see (to be mixed into meringue)
- flour - watch the video to see (sifted and folded into batter)
- corn starch - watch the video to see (sifted and folded into batter)
- toasted pistachios - watch the video to see (crushed)
- pistachio paste - watch the video to see (mixed with oil)
- oil - watch the video to see (mixed with pistachio paste)
- butter - watch the video to see (to grease the baking tray)
Instructions
- Prepare Meringue: Beat room temperature egg whites with a dash of cream of tartar or a few drops of lemon juice to stabilize. Add one-third of the sugar and beat on medium speed. When ready, increase speed and add the remaining sugar until stiff peaks form.
- Incorporate Egg Yolks: Add the egg yolks to the meringue and mix until combined.
- Fold in Dry Ingredients: Sift flour and corn starch, then gently fold into the meringue mixture.
- Add Pistachios and Paste: Fold in toasted crushed pistachios and pistachio paste mixed with oil.
- Prepare Baking Tray: Grease a rimmed baking tray with butter and line with parchment paper.
- Bake: Spread the batter evenly on the prepared tray and bake at 330°F (160°C) for 30 minutes.
- Cool and Store: Let the sponge cool completely, then freeze. Cut into desired shapes before using.
