Pistachio Chiffon Cake | Tall and impressive
A tall, light, tender and airy chiffon cake infused with pistachio cream.
Servings 15 people
Ingredients
- 8 Large Egg yolks, at room temperature
- 3/4 Cup (180ml) Unflavored vegetable oil like canola
- 1 Cup (300g) Pistachio cream
- 1/2 Cup (120ml) Milk at room temperature
- 2 1/4 Cup (270g) Cake flour
- 1 Cup (200g) Granulated sugar
- 2 teaspoon Baking powder
- 8 Large Egg whites
- 1/2 Cup Granulated sugar
Instructions
- Preheat you oven to 320F and have a 9.5-inch tube pan ready. Do not grease the pan.
- In a medium bowl sift the flour, then mix in the baking powder and the first quantity of sugar (1 cup, 200g). Set aside.
- Mix the egg yolks, oil, milk, and pistachio cream in a large bowl until fully incorporates. Do not use an electric mixer. Set aside.
- Place the egg whites in a bowl of a stand mixer and whip using the cage attachment until frothy, about 30 seconds.
- Gradually add the second portion on the sugar (1/2 cup, 100g), about 2 Tablespoons at a time (about four additions). Wait about 10 seocnds between each addition.
- Whip on high speed until you have a medium stiff meringue. It should be opaque, thick, slightly stable but still drips down when you lift the attachment. Stay close and check the meringue about 90-120 seconds after you added the last portion of the sugar.
- Mix in the flour mixture into the yolk mixture, stir just until there is no longer visible dry flour.
- Fold the meringue into the egg yolks mixture, 1/3 of the amount at a time.
- Pour the batter into the pan and bake over the medium over rack for 50-55 minutes. The cake is ready when the top does not jiggles and a toothpick comes out of the cake dry.
- As soon as the cake is out of the oven, invert the tube pan onto a bottle neck, (I use a soy sauce, or a sesame oil bottle), or the pan’s own feet if it has them.
- Once cooled, run a thin, along the inside wall of the pan, keeping the blade flush against the metal to avoid tearing the cake. Run the knife around the central tube to loosen the inner edge.
- Gently push the base up and out of the outer ring, and run the knife between the bottom of the cake and the pan.
- Gently lift the cake and release it from the pan onto your serving plate.
- Store at room temperature for up to five days, covered.To freeze leftovers: wrap with plastic wrap and place in a freeze bag, freeze for up to three weeks.
Notes
- This recipe makes one 9.5-inch tube pan, about 12-15 slices depending on the size of each slice.
- You can also bake it as a layer cake. Divide the batter between 2, or three 9-inch round pans. (line the bottom with parchment paper but do not grease the sides.
- If the egg yolks have any fat, or yolks in them, they won't whip. Separate the eggs when they are cold to prevent any egg yolks dripping into the egg whites.