This Pistachio Chiffon Cake has a nutty fragrance and the taste is perfect. It’s not too sweet and takes very little effort to bake like any other chiffon cake recipes. I used pistachio spread that I bought online, mixed it into the batter with pistachio powder and spread a layer of the spread on top of the cake after it finished baking. Definitely a great treat for everyone to enjoy!

If you’re new to my blog and would like to receive new post update and never miss a recipe, please subscribe with your email address at follow.it (the subscribe box is at the sidebar or click at the following >> Anncoo Journal below the recipe). ~~ Thank you!

Pistachio Chiffon Cake

This Pistachio Chiffon Cake has a nutty fragrance and the taste is perfect. It's not too sweet and takes very little effort to bake. Definitely a great treat for everyone to enjoy!

Author Ann Low

Prep Time 15

Cook Time 55

Course Afternoon tea

Cuisine International

Difficulty Easy

Servings

Ingredients

4 egg yolks - 65g egg with shell
45 g caster sugar
60 g pistachio spread
50 g fresh milk
45 g corn oil
60 g cake flour or plain flour
2 tbsp corn flour (starch)
30 g pistachio nuts - blend fine to powder form

Meringue

4 egg whites
1/4 tsp salt
40 g sugar

Instructions

Combine egg yolks, and caster sugar in a bowl, mix well with a hand whisk followed by milk mixture (blend milk and pistachio spread together) . Add corn oil and blend well. Sift in flours the second time into the egg mixture and stir well. Then add pistachio powder, stir well again and set aside.
Make meringue - Beat egg whites and salt until foamy. Add sugar in 3 separate rounds beat until egg whites are glossy, with stiff peaks form.
Fold ⅓ of egg whites into the batter with a rubber spatula. Then pour the batter back to the remaining egg whites, gently fold the mixture until just combined.
Pour batter into a 7 inch round removable base pan (no need to grease or line pan).
Bake in lower second rack with a bowl of water (so that the cake will become more tender and moist ) in the preheated oven 150 degrees C for about 55-60 minutes.
When cake is done, remove from oven and turn the pan over. Remove the cake from pan after cooling. Spread pistachio spread on cake with some chopped pistachio nuts.

Notes

Please keep in mind that all oven temperatures and baking time varies.

Keyword pistachio chiffon cake, pistachio spread

Pin Recipe Print Recipe

Tried this recipe? I would love to see it!Mention @ann_journal or tag #ann_journal!

Enjoyed this post? Never miss out on future posts by following >> Anncoo Journal!

开心果戚风蛋糕 Pistachio Chiffon Cake
做法步骤简单，不用花太多时间就可以拿进烤箱烤了。有浓郁的坚果味，太爱了！

材料：
4 个鸡蛋（鸡蛋65克一个)
45克细砂糖
60克开心果酱
50克牛奶
45克玉米油
60克低筋面粉或中筋面粉，过筛
2汤匙玉米粉，过筛
30克开心果，磨细成粉状
蛋白霜
4个蛋白
1/4茶匙盐或柠檬汁
40克细砂糖
做法：

蛋黄和砂糖（用手动打蛋器）混合均匀。加牛奶混合物（预先把牛奶和开心果酱搅拌均匀），拌匀，倒入玉米油，再搅拌均匀；筛入粉类（第二次），搅拌均匀。然后加入开心果粉，再拌匀即可。
蛋白霜 – 用搅拌机把蛋白和盐打致起泡泡，细砂糖分3次加入，打致硬性发泡（打蛋器提起有自立小尖勾）。
取出1/3蛋白霜到蛋黄糊里翻拌均匀，然后把蛋糊倒入剩下的蛋白霜中，用刮刀翻拌均匀即可
将面糊倒入摸具中（7寸活底蛋糕烤盘 – 无需抹油或铺纸）。
放进预热烤箱摄氏150度下面的第二层，烘烤约55-60分钟。烤盘旁边放一小碗水，这样烤好的蛋糕体会更加的细腻湿润。
蛋糕出炉后，即倒扣致冷却才脱模。蛋糕上涂一层开心果酱和撒上适量开心果碎即可切片享用。