Pistachio Chiffon Cake

17/11/2023

The Pistachio Chiffon Cake is a soft and light cake, with a nice touch of flavor from the pistachio, an ingredient appreciated in Italian pastry making. Here’s the recipe:

Ingredients

250 g of all-purpose flour
250 g of granulated sugar
120 ml of vegetable oil
120 ml of water
6 eggs (yolks and whites separated)
2 teaspoons of baking powder
1 pinch of salt
60 g of unsalted pistachios, finely chopped
1 teaspoon of vanilla extract
Grated zest of 1 lemon (optional)
Green food coloring (optional)

Preparation

Preheat the oven to 160 °C (320 °F) and prepare a chiffon cake pan (with a central hole) without greasing or flouring it.
In a large bowl, sift together the flour, half the sugar, and the baking powder. Add the chopped pistachios and mix.
Make a well in the center of the flour mixture and add the oil, water, egg yolks, vanilla extract, and lemon zest. If you desire a greener color, you can add a bit of green food coloring. Mix well until you get a smooth and lump-free mixture.
In another bowl, whisk the egg whites with a pinch of salt until they start to become frothy. Gradually add the remaining sugar while continuing to whisk until you obtain a firm and shiny meringue.
Gently fold the meringue into the yolk mixture using a spatula, making movements from the bottom upwards to not deflate the mixture.
Pour the batter into the chiffon cake pan and level it with the spatula.
Bake in the oven for about 55-65 minutes or until a toothpick inserted in the center comes out clean.
Remove the cake from the oven and immediately turn it upside down (the pan should have little feet for this purpose), letting it cool completely upside down. This step helps the cake to maintain its volume.
Once cool, run a knife along the edge of the pan to loosen the cake and gently unmold it.

Fun Fact

The chiffon cake originated in the United States around the 1940s and is distinguished by its incredible softness. The addition of pistachio, though not traditional, is a delightful touch that pairs well with the lightness of the cake.

If desired, you can accompany the chiffon cake with a pistachio glaze or simply dust it with powdered sugar and chopped pistachios. Happy cooking and enjoy your meal!