Pistachio cake with buttercream frosting
by Ernest Reynoso Gala/chef Raymundo
5 piece eggs
6 tbsp sugar
1 tsp vanilla
1/2 cup Purefoods Baron all purpose flour
1/2 cup pistachio, ground
4 piece egg whites
1/2 tsp cream of tartar
1/2 cup sugar
1 cup Magnolia Gold Butter Unsalted, softened
1/2 cup pistachio, chopped
Preheat oven to 3250F. Grease and line Glad Cook and Bake Paper 3- 8”x1” round baking pans. Set aside. Cream eggs and sugar until light and fluffy. Add vanilla extract. Sift in flour and pistachio. Divide among the prepared pans. Bake for 30 minutes or when a toothpick inserted comes out clean. Let cool on racks.
To make Butter Cream Frosting: Beat egg whites with cream of tartar until frothy. Slowly add the sugar and beat until stiff peaks are formed. Add butter one tablespoon at a time. Unmold cakes then fill and frost with butter cream. Sprinkle the remaining chopped pistachio nuts on cake to decorate.
Makes 6-8 servings