Entertaining Dessert

Pistachio sponge with strawberry jam and cream

Name: Easy pistachio sponge cake recipe
Yield: 8
Ingredients: 250g self-raising flour; 75g pistachio; 9 eggs; 330g caster sugar; 250ml thickened cream; 60g icing sugar; 1 tsp vanilla extract; 320g jam; Edible dried rose petals (from specialty grocers and selected supermarkets), to serve

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https://healthimprovements.info/recipes/easy-pistachio-sponge-cake-recipe/5aey29mr

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by Phoebe Wood

Aug 30, 2019

It doesn’t get much better than sponge cake with jam and cream. And this one comes with the extra nutty depth of pistachios. You’ll need 2 x 20cm round cake pans for this recipe.

1 2/3 cups (250g) self-raising flour, sifted, plus extra, to dust
1/2 cup (75g) pistachios, plus extra chopped pistachios, to serve
9 eggs
1 1/2 cups (330g) caster sugar
1 cup (250ml) thickened cream
1/2 cup (60g) pure icing sugar, sifted
1 tsp vanilla extract
1 cup (320g) strawberry jam
Edible dried rose petals (from specialty grocers and selected supermarkets), to serve

Method

1.

Preheat oven to 170°C/150°C fan-forced. Grease 2 x 20cm round cake pans and line bases with baking paper. Dust sides with flour, shaking off excess.
2.

Place pistachios and 1/3 cup (50g) flour in a food processor and blitz until pistachios are finely chopped.
3.

In a stand mixer fitted with the whisk attachment, whisk eggs and sugar on medium-high speed for 6-8 minutes, until pale and fluffy. Fold pistachio mixture and remaining 1 1/3 cups (200g) flour into egg mixture. Divide between pans and bake for 35-40 minutes, until centre springs back when lightly touched. Cool in pan for 20 minutes, then turn out onto a wire rack to cool completely.
4.

Place cream, icing sugar and vanilla in a bowl and whisk to stiff peaks. Set aside
5.

Cut sponges in half horizontally. Spread jam on one half, top with cream, then top with second half. Repeat to make four layers, finishing with a layer of cream. Scatter with pistachios and rose petals to serve.