I like the scent of pistachio. I saw Jun's pistachio cake. I felt so attractive, but I was afraid of butter and I didn't want to use baking powder. So I tried it myself and made a pistachio egg sponge. This cake tastes sweet and salty, sweet and salty, and the pistachio is very fragrant, and because it is an egg sponge, it is easy to mix but not like a hurricane.
After the pistachio is broken in the cooking machine, the salad is mixed with milk and made into a paste.
The protein yolk is separated, and the protein powder is added to 60 grams of sugar three times to be sent to the hook, which is ready for use.
Egg yolk plus 20 grams of sugar, sent to the color whitish. Add 1/3 of the good protein into the egg yolk and mix well. Then pour back to the protein and mix well.
Mix the low powder into the egg paste twice and mix well each time.
Mix a small amount of batter with pistachio paste, mix well, pour back to the batter, and mix thoroughly. Pour into the hurricane mold. (I use a three-inch 8-inch hollow mold)
Fire up to 170 degrees, middle layer, and roast for 30 minutes. Release the mold after baking.