This moist Pistachio Chiffon Cake Recipe is made of real pistachios, oil, milk, flour, and eggs. This soft and fluffy cake is so good with or without frosting. It’s great to serve for breakfast, snack, or dessert.
What makes this Pistachio chiffon cake truly special is how adaptable it is. You can enjoy it as a quick, sophisticated treat or elevate it for a special occasion with a dollop of whipped cream and a sprinkle of crushed pistachios. Its light and fluffy texture makes it a perfect choice for any time of day.
Elevate this cake and frost it with my Italian meringue and cream cheese whipped cream frosting I made for my Gluten-free Pistachio Cake. Soo good!😋
How to Make Pistachio Chiffon Cake
Prepare the Pistachios. Grind the pistachios using a blender. Gradually add the oil and blend until smooth.
Measure and sift all the dry ingredients. All-purpose flour, cornstarch, baking powder, and salt. Sift them in a bowl to combined.
Mix the wet ingredients. In a medium-sized bowl, beat egg yolks, sugar until light for about 30 seconds Add the pistachio-oil mixture and milk. Mix until blended.
Make the cake batter. Gradually add the flour mixture into the the pistachio batter. Mix until incorporated and smooth.
Make the meringue. Using a handheld mixer or stand mixer, beat the egg whites with vinegar until foamy. Then gradually add the sugar. Beat the egg whites until stiff peaks and is glossy.
Folding the meringue into the cake batter. Using a spatula, add the meringue into the cake batter in 3 to 4 additions. Fold in the meringue using a circular motion. Cut straight down the center, across the bottom, and up the side of the bowl. Do this until no streaks of meringue or until just blended.
Pour the pistachio cake batter into an ungreased tube pan. To remove air pockets in the cake batter, use a cake tester or skewer and swirl into the cake batter.
Bake in a preheated oven at 325°F for 50 to 55 minutes or until the top springs back when lightly touched with a finger.
Cool the Cake. Invert the cake in a pan on a cooling rack, funnel, or bottle. Cool completely in a pan.
Remove the cake from a tube pan. With a metal spatula, carefully loosen the cake from the tube pan.
Place on a cake plate. Serve with or without frosting.
More Chiffon Cake Recipes
Pistachio Chiffon Cake
Watch How to Make It
Equipment
- Tube pan
Ingredients
Dry ingredients:
- 200 g all-purpose flour
- 1 tbsp cornstarch
- 1 ½ tsp baking powder
- ½ tsp salt
Wet ingredients
- ½ cup pistachios shelled roasted, ground into paste
- ⅔ cup grapeseed oil or vegetable oil
- 6 large egg yolks
- ½ cup sugar
- ¾ cup milk
Meringue Ingredients:
- 6 large egg whites
- 1 tsp white vinegar
- ⅔ cup granulated sugar
Instructions
- Prepare the Pistachios. Grind the pistachios using a blender. Gradually add the oil and blend until smooth.
- Measure and sift all the dry ingredients: All-purpose flour, cornstarch, baking powder, and salt. Sift them in a bowl to combined.
- Mix the wet ingredients. In a medium-sized bowl, beat egg yolks, sugar until light for about 30 seconds Add the pistachio-oil mixture and milk. Mix until blended.
- Make the cake batter. Gradually add the flour mixture into the the pistachio batter. Mix until incorporated and smooth.
- Make the meringue. Using a handheld mixer or stand mixer, beat the egg whites with vinegar until foamy. Then gradually add the sugar. Beat the egg whites until stiff peaks and is glossy.
- Folding the meringue into the cake batter. Using a spatula, add the meringue into the cake batter in 3 to 4 additions. Fold in the meringue using a circular motion. Cut straight down the center, across the bottom, and up the side of the bowl. Do this until no streaks of meringue or until just blended.
- Pour the pistachio cake batter into an ungreased tube pan. To remove air pockets in the cake batter, use a cake tester or skewer and swirl into the cake batter.
- Bake in a preheated oven at 325°F for 50 to 55 minutes or until the top springs back when lightly touched with a finger.
- Cool the Cake. Invert the cake in a pan on a cooling rack, funnel, or bottle. Cool completely in a pan.
- Remove the cake from a tube pan. With a metal spatula, carefully loosen the cake from the tube pan.
- Place on a cake plate. Serve with or without frosting.
