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Pistachio Sponge Cake Recipe With Orange Syrup

Pistachio Sponge Cake Recipe With Orange Syrup Recipe

Makes 6 Mini-loaves
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Prep Time 30 mins
Cook Time 35 mins
Course Dessert
Cuisine International
Calories 554.8 kcal

Ingredients
  

  • 6 large eggs, separated
  • 1/2 teaspoon cream of tartar (or freshly squeezed lemon juice)
  • 1 1/2 cups sugar, divided
  • 1/2 cup orange juice
  • 1 teaspoon orange zest
  • 1 1/4 cups flour
  • 1/4 cup pistachios, finely chopped
  • 1/4 teaspoon salt
  • 1/2 cup pistachios, chopped

Orange Syrup

  • 3/4 cup sugar
  • 3/4 cup water
  • 1 teaspoon orange rind

Instructions
 

  • Instructions:
  • Beat egg whites until frothy; add cream of tartar and beat at high speed until soft peaks form. Gradually add 3/4 cup sugar; continue beating until stiff but not dry. Set aside.
  • Beat yolks about 3 minutes or until very thick and light in color. Add remaining sugar 1 tablespoon at a time; beat until thick. Add orange juice and peel; blend until smooth.
  • Thoroughly combine flour, finely chopped pistachios and salt; gently fold into egg yolk mixture until well-blended.
  • Fold yolk mixture into beaten whites.
  • Pour into 6 (5 3/4 x 3 1/4 x 2 1/4 inch) ungreased pans; cut through batter with spatula to remove air bubbles. Bake at 325 degrees F. 25 to 35 minutes or until cakes spring back when lightly touched.
  • Immediately invert pans on wire racks; cool completely. To remove cakes, loosen around edges of pans with knife. P.
  • our Orange Syrup over cakes; allow to sit until syrup is absorbed. Or, optionally frost with a Fluffy White Buttercream Icing. Garnish tops of cakes with chopped pistachios.
  • Orange Syrup:
  • Combine 3/4 cup each sugar and water and 1 teaspoon orange peel; bring to boil. Simmer, uncovered, 2 minutes; cool 10 minutes. Makes 1 cup.
  • Variation:
  • Orange Buttercream Icing can be substituted for Orange Syrup. Combine 3 cups powdered sugar, 6 tablespoons softened butter, 5 tablespoons half-and-half or milk and 1 teaspoon grated orange peel. Spread about 1/4 cup over top and sides of each cake. Garnish with chopped natural California pistachios. Makes 1 3/4 cups.
  • California Pistachio Commission.

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Nutrition

Serving: 218gCalories: 554.8kcalCarbohydrates: 102gProtein: 12.3gFat: 12.1gSaturated Fat: 2.4gCholesterol: 211.5mgSodium: 168.5mgFiber: 2.4gSugar: 78.3g
Keyword < 4 Hours, Dessert, Healthy
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