Pistachio Sponge Cake Recipe With Orange Syrup

• large eggs↗6

  separated

• cream of tartar (or freshly squeezed lemon juice)↗1⁄2 teaspoon
• sugar↗1 1⁄2 cups

  divided

• orange juice↗1⁄2 cup
• orange zest↗1 teaspoon
• flour↗1 1⁄4 cups
• pistachios↗1⁄4 cup

  finely chopped

• salt↗1⁄4 teaspoon
• pistachios↗1⁄2 cup

  chopped

• Orange Syrup↗
• sugar↗3⁄4 cup
• water↗3⁄4 cup
• orange rind↗1 teaspoon

Step-by-step instructions

1. 1

   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.

2. 2

   Beat yolks about 3 minutes or until very thick and light in color. Add orange juice and peel; blend until smooth.

3. 3

   Thoroughly combine flour, finely chopped pistachios and salt; gently fold into egg yolk mixture until well-blended.

4. 4

   Fold yolk mixture into beaten whites.

5. 5

   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.

6. 6

   Immediately invert pans on wire racks; cool completely. To remove cakes, loosen around edges of pans with knife. P.

7. 7

   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.

8. 8

   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.

9. 9

   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.

10. 10

    California Pistachio Commission.