Ingredients
Equipment
Method
- Prepare 3 baking trays lined with lightly oiled silicone mat (wipe off excess fat), or parchment paper.
Pistachio Batter
- In the mixing bowl, gather the pistachio paste...
- ...egg yolks, egg whites, and sugar.
- With the whisk attachment, beat on high speed for 5 minutes or longer.
- Lower the speed, add flour and mix for 2 minutes on medium speed until well combined.
- Transfer the pistachio batter to a large bowl.
Meringue
- Wash and clean the mixing bowl and the whisk. Preheat fan oven to 400ºF/200ºC. Beat egg whites along with cream of tartar and a third of the sugar on medium speed.
- Keep it to foamy stage for now.
- When ready, set mixer speed to high and beat egg whites to stiff peaks adding remaining sugar gradually.
- Fold a third of the meringue into the pistachio batter. Add the remaining meringue.
- Divide batter into 3X300g equal portions onto the prepared baking sheets.
- Using a large offset spatula, spread the batter into a thin, uniform layer, making sure your sponge ends up with an even thickness from edge to edge.
- An even layer is the foundation of a well-structured cake.
Baking
- Bake sponge sheet for 6–7 minutes (one at a time). Be careful not to over bake, as the sponge should stay supple—over baking will cause it to dry out. As soon as the sponge is out of the oven, slide it over your countertop to cool faster.
Storage
- When sponge is cool enough, top each with parchment. Reverse and then stalk. Wrap the whole thing with cling film. Refrigerate for short term use or place in the freezer for long term storage.
