White chocolate, pistachio and rose stripe cake recipe
Created by rolling the sponges rather than layering, the vertical stripes add a striking touch to this white chocolate, pistachio and rose cake recipe
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.sainsburysmagazine.co.uk.
Cooking tools:
- Cake pan
- Piping bag
- Offset spatula
- Kitchen scale
- Fine-mesh sieve
- Mixing bowl
- Whisk
- Spatula
- Wooden spoon
- Saucepan
- Measuring spoon
- Cooling rack
- Oven
- Chef's knife
- Cutting board
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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