Pistachio Sponge Cake Recipe With Orange Syrup Recipes

PISTACHIO SPONGE CAKE RECIPE WITH ORANGE SYRUP

Steps:

• 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.

JULIE GOODWIN'S ORANGE SYRUP CAKE

Steps:

• Beat the butter and sugar until fluffy and light. Add the zest and eggs one at a time, beating well after each addition.
• Sift the flour and ginger. Fold into the creamy mix.
• Pour batter into a greased and lined 26 cm spring form tin.
• Bake at 150oC for 50-60 minutes (or until cooked when tested).
• Meanwhile, when the cake is cooking: place the syrup ingredients in a saucepan. Dissolve the sugar over a low heat. Increase the heat to high and bring to a boil. Skim off any scum that arises. Reduce heat slightly and simmer for 10 minutes (you should have just over a cup of syrup).
• Remove the cake from the oven when cooked, pierce the top of the cake all over with a skewer, carefully pour the syrup all over the cake. Leave to cool completely.
• Remove the cake from the pan and slice into wedges.