White chocolate, pistachio and rose stripe cake recipe | Sainsbury`s Magazine
Created by rolling the sponges rather than layering, the vertical stripes add a striking touch to this white chocolate, pistachio and rose cake recipe
Ingredients
- 10 medium eggs
- 300g golden caster sugar, plus 2 tbsp extra
- 200g self-raising flour
- 120g pistachios, finely ground
- 100g butter, melted
- 100g white chocolate, chopped
- 6 medium egg whites
- 225g caster sugar
- 450g butter, at room temperature, cut into 2cm chunks
- 11⁄2 tbsp rose water, or to taste (we used KTC rose water)
- 20g pistachios, finely chopped
- food-safe flowers
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