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!
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.
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