Pistachio Sponge Cake - The Fast Five by Donna Hay
Why hello there, sponge cake of my dreams. We all know Donna Hay is a true queen in the kitchen, but this Pistachio Sponge with Rose Cream - next level!
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.jadeandmay.com.au.
Cooking tools:
- Stand mixer
- Food processor
- Cake pan
- Sifter
- Cooling rack
- Cake stand
- Mixing bowl
- Metal spoon
- Parchment paper
- Oven
- Measuring cup
- Measuring spoon
- Plate
Ingredients
- 4 eggs
- 1/2 cup (110g) caster (superfine) sugar
- 2 teaspoons rosewater
- 3/4 cup (105g) ground pistachios *
- 1 cup (120g) almond meal (ground almonds)
- 2 1/2 tablespoons cornflour
- edible rose petals** , extra ground pistachios and rose cream to serve
- 1 cup (250ml) pure cream
- 1 teaspoon rosewater
- 1/4 cup (40g) icing (confectioner's) sugar
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