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    You are in: Home / Recipes / Pistachio Sponge Cake Recipe With Orange Syrup
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    Pistachio Sponge Cake Recipe With Orange Syrup

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 5 mins

    30 mins

    35 mins

    That Napa Chicken Ranch's Note:

    Makes 6 Mini-loaves

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    Ingredients:

    Servings:

    Units: US | Metric

    Orange Syrup

    • 3/4 cup sugar
    • 3/4 cup water
    • 1 teaspoon orange rind

    Directions:

    1. 1
      Instructions:.
    2. 2
      Beat egg whites until frothy; add cream of tartar and beat at high speed until soft peaks form. Gradually add 3/4 cup sugar; continue beating until stiff but not dry. Set aside.
    3. 3
      Beat yolks about 3 minutes or until very thick and light in color. Add remaining sugar 1 tablespoon at a time; beat until thick. Add orange juice and peel; blend until smooth.
    4. 4
      Thoroughly combine flour, finely chopped pistachios and salt; gently fold into egg yolk mixture until well-blended.
    5. 5
      Fold yolk mixture into beaten whites.
    6. 6
      Pour into 6 (5 3/4 x 3 1/4 x 2 1/4 inch) ungreased pans; cut through batter with spatula to remove air bubbles. Bake at 325 degrees F. 25 to 35 minutes or until cakes spring back when lightly touched.
    7. 7
      Immediately invert pans on wire racks; cool completely. To remove cakes, loosen around edges of pans with knife. P.
    8. 8
      our Orange Syrup over cakes; allow to sit until syrup is absorbed. Or, optionally frost with a Fluffy White Buttercream Icing. Garnish tops of cakes with chopped pistachios.
    9. 9
      Orange Syrup:.
    10. 10
      Combine 3/4 cup each sugar and water and 1 teaspoon orange peel; bring to boil. Simmer, uncovered, 2 minutes; cool 10 minutes. Makes 1 cup.
    11. 11
      Variation:.
    12. 12
      Orange Buttercream Icing can be substituted for Orange Syrup. Combine 3 cups powdered sugar, 6 tablespoons softened butter, 5 tablespoons half-and-half or milk and 1 teaspoon grated orange peel. Spread about 1/4 cup over top and sides of each cake. Garnish with chopped natural California pistachios. Makes 1 3/4 cups.
    13. 13
      California Pistachio Commission.

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    Nutritional Facts for Pistachio Sponge Cake Recipe With Orange Syrup

    Serving Size: 1 (218 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 554.7
     
    Calories from Fat 108
    19%
    Total Fat 12.1 g
    18%
    Saturated Fat 2.4 g
    12%
    Cholesterol 211.5 mg
    70%
    Sodium 168.5 mg
    7%
    Total Carbohydrate 102.0 g
    34%
    Dietary Fiber 2.4 g
    9%
    Sugars 78.3 g
    313%
    Protein 12.3 g
    24%

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