Pistachio sponge cake for a layer cake
Pistachio sponge cake for a layer cake
Line the bottom of the baking pan with parchment paper, leaving the sides empty and dry.
Preheat the oven to 180 degrees Celsius (top-bottom heat) or 170 degrees Celsius (fan-forced).
Grind the pistachios in a food processor or grinder into a fine powder.
Sift both flours and baking powder through a sieve.
Add the ground pistachios to the flour and mix together.
Beat the egg whites with sugar until they are white and very fluffy - I beat for a few minutes on high speed with a mixer.
Add the egg yolks to the egg whites and mix on low speed, or gently fold in with a whisk.
Add the sifted dry ingredients to the eggs and gently mix just until combined.
Transfer the sponge cake batter to the prepared pan and smooth the surface.
Place the pan with the sponge cake in the preheated oven and bake for about 45-50 minutes - until a skewer comes out clean.
After baking, let the sponge cake cool completely before removing it from the pan.
A glass has a capacity of 250 ml.
If you want to see how I made the pistachio cake with raspberries from the photo, read the further description below the recipe :)
The recipe video is in Polish, but you can watch it to see the step-by-step process.
