The best delicious Flower Petal Pistachio Sponge Cake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Flower Petal Pistachio Sponge Cake recipe today!
Hello my friends, this Flower Petal Pistachio Sponge Cake recipe will not disappoint, I promise! Made with simple ingredients, our Flower Petal Pistachio Sponge Cake is amazingly delicious, and addictive, everyone will be asking for more Flower Petal Pistachio Sponge Cake.
What Makes This Flower Petal Pistachio Sponge Cake Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Flower Petal Pistachio Sponge Cake.
Ready to make this Flower Petal Pistachio Sponge Cake Recipe? Let’s do it!
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6 Eggs; separated
1 1/2 c Sugar
1 1/2 c Flour
1 c Ground pistachio nuts
1 1/2 c Minced flower petals
1 ts Salt
1 ts Baking powder
1 ts Vanilla extract
3/4 c Water
COMPOTE
1 c Diced: apple; pear,
-nectarine,
; mango, papaya,
; pineapple
1 c Each: blackberries;
-raspberries,
; blueberries,
; strawberries
1 c Pansies
1 c Sugar cup water
1 Cinnamon stick
1 Clove
3 Whole allspice
Mix all dry ingredients except sugar together. In mixing bowl, beat egg
yolks until light in color, incorporating the sugar. Alternate dry
ingredients with water and vanilla until it is all mixed in. Set aside.
Whip egg whites until stiff peaks form and mix half of it into egg yolk
mixture. Then carefully fold in the remaining half until completely
incorporated. Bake at 350 degrees until golden brown and a knife inserted
in center comes out clean.
COMPOTE:
In sauce pan, mix sugar, water, pansies, cinnamon stick, clove and
allspice. Bring to boil. Reduce heat and cook until syrup-like. Strain into
mixing bowl and mix with fresh fruit. Serve over Mixed Flower Petal and
Pistachio Sponge Cake.
Yields
1 servings
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