Pistachio Chiffon Cake 开心果戚风蛋糕
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!
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Pistachio Chiffon Cake
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
- 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。
- 烤箱温度和烘烤时间务必根据自家烤箱来定
Hello dear, I’m back. It has been a while that I have left my blog behind, and I’m back in blogging. This post looks absolutely delish. Keep baking.
Hi Ann, may I know where you get the pistachio paste from? Thanks – Sherry
Hi Sherry, I bought it online, Shopee.