Pistachio Almond Sponge Cake

Name: Pistachio Almond Sponge Cake
Cook time: 60 min
Total time: 60 min
Yield: 4 servings
Cuisine: Baking
Ingredients: 2 pieces Egg; 70g White Sugar A; 70g Almond flour; 20g low-gluten flour; 5g Cornstarch; 2 pieces Protein; 15g White Sugar B; 30g Pistachio jam; 40g Butter; to taste Pistachio Kernels

Pistachio Almond Sponge Cake: egg, white Sugar A and almond flour in a few quick steps, baked until light, fluffy and golden. Perfect with tea or as a snack.

1 hrNewMedium Baking Roast Sweet

Instructions

1
Classified weighing.
2
Mix evenly and sift for later use.
3
Beat the whole eggs with white sugar A until fluffy, pale, and increased in volume, until you can draw a figure eight that doesn't easily disappear.
4
Whip the egg whites.
5
Melt the butter and add the pistachio paste, stirring until well combined. The pistachio paste I used is from O'Sa, very thick, not the runny kind. If it is runny, you can add it directly to the batter, no need for this step.
6
Melt the pistachio jam with butter so it can be poured into the batter.
7
Gradually pour the flour into the whipped whole eggs, stirring until there is no dry flour.
8
Pour in the mixture of pistachio butter. If using thin pistachio paste, you can directly pour the butter and pistachio paste into the batter at this step.
9
Pour in the egg whites and fold until evenly mixed.
10
Grease the mold with butter.
11
Pour the batter into the mold.
12
Bake at 190 degrees with top and bottom heat for 12 to 15 minutes.
13
Two types of molds were used: the round one was baked for 12 minutes, and the chestnut-shaped one was baked for 15 minutes. Pistachio kernels can be placed on the batter.