All, Dessert, Recipes

Pistachio Sponge Cake with Cream

By Casa de Suna

Published Aug 25

There are few foods more photogenic than our pistachio sponge cake.

We blend the light and airy flavor of sponge cake with the rich flavor of ground pistachios, creating a perfect crumb. Our tips for the perfect sponge: fully whip the eggs until they’re pale and thick–this is crucial for helping the cake keep its structure. Pro tip: pair with fresh cherries on top (or the in-season fruit of your choice).

How to Make It

Difficulty: Moderate

Overall Time: 2 hrs 45 min

Prep Time: 45 min

Cook Time: 30 min + 1 hr 30 min cooling time

Serves: 8

Ingredients

Pistachio Sponge

1 cup unsalted butter, plus more for greasing
½ cup whole milk
1 tsp lemon zest
½ tsp almond extract
½ tsp vanilla extract
¾ cup shelled, natural pistachios
1 ¼ cups plus 2 tbsp granulated sugar, divided
1 ¾ cups all-purpose flour
1 ½ tsp baking powder
½ tsp fine sea salt
4 large eggs

Assembly

1 ½ cups whipping cream
1 tbsp icing sugar
Cherries and finely chopped pistachios, to garnish

Instructions

For the pistachio sponge, position rack in the center of oven. Preheat to 350°F.
Generously butter two 8-inch metal cake pans. Line bottoms with parchment paper. Set aside.
In a medium saucepan, melt butter with milk over medium heat. Remove from heat and stir in lemon zest, almond and vanilla extract. Set aside to let cool.
Meanwhile, to the bowl of a food processor, add pistachios and 2 tbsp sugar. Whirl until finely ground, about 30 seconds (do not over process). Scrape into a medium bowl. Then, whisk in the flour, baking powder, and salt. Set aside.
Using a stand mixer fitted with the whisk attachment, beat eggs and remaining 1 ¼ cup sugar on medium-high speed until pale and thick, about 5 to 7 minutes. Stir cooled butter-mixture, then slowly add to egg-mixture on lowest speed, until just roughly combined. Add flour-mixture on lowest speed, just until no streaks remain and a shiny batter forms. Very gently divide batter between prepared pans.
Bake in center of oven until a wooden skewer inserted into the center of the cake comes out clean, approximately 30 to 32 minutes. Transfer to a wire rack and let cool completely in pans, about 1 hour 30 minutes.
Turn cakes out onto rack and remove parchment. Set 1 cake on a cake stand or plate.
Whisk cream with icing sugar in a large bowl until soft peaks form, then spoon one-third of cream over cake, leaving a 1-inch border around the edge. Stack with remaining cake, then top with remaining cream. Garnish with cherries and chopped pistachios. Serve immediately.