Sponges

Pistachio Sponge

Name: Pistachio Sponge
Prep time: 10 min
Cook time: 14 min
Total time: 24 min
Yield: 2175 g
Cuisine: French
Ingredients: 200 g Almond flour; 300 g Pistachio paste; 455 g Powdered sugar; 110 g All-purpose flour T55; 545 g Liquid whole eggs; 20 g Sunflower oil; 435 g Liquid egg whites; 110 g Caster sugar

Ingredients

Target weight (g)g

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IngredientsWeightUnit costCost

Almond flourg€/kg

Pistachio pasteg€/kg

Powdered sugarg€/kg

All-purpose flour T55g€/kg

Liquid whole eggsg€/kg

Sunflower oilg€/kg

Liquid egg whitesg€/kg

Caster sugarg€/kg

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Preparation steps

1
Whisk eggs, sugar and pistachio paste until pale.
2
Whisk whites to soft peaks with sugar.
3
Fold whites into egg mixture.
4
Sift flour, fold in with ground pistachios.
5
Spread onto lined tray.
6
Bake 12-14 min at 180°C.
7
Cool on rack.

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Nutritional values

Per 100g

Calories

312.0 kcal

Protein

10.1 g

Carbs

33.4 g

Sugars

28.2 g

Fat

15.2 g

Saturated fat

2.1 g

Fiber

2.0 g

Salt

0.2 g

Allergens

Tree nutsGlutenEggs

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