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Cream Pistachio Sponge Cake

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Cream Pistachio Sponge Cake


225 g (8oz) unsalted butter, softened, plus extra to grease

225 g (8oz) self-raising flour, plus extra to dust

225 g (8oz) caster sugar

4 medium eggs

1 tbsp milk

250 g pistachio spread

Icing sugar, to dust


Preheat the oven to 180°C (160°C fan) mark 4. Lightly grease two 20.5cm (8in) sandwich tins and line the bases with baking parchment. Dust the sides of each tin with flour (tap out excess).

Put the butter and caster sugar into a large bowl and beat together using a handheld electric whisk until pale and fluffy, about 3min. Gradually add the eggs, beating well after each addition (if the mixture looks as if it might curdle, mix in a few tablespoons of the flour).

Sift over the flour and fold together using a large metal spoon. Next fold in the milk.

Divide the mixture equally between the sandwich tins and level the surface of each. Bake in the centre of the oven for 25-30min or until the cakes are golden and spring back when lightly pressed. Leave cakes to cool in tins for 5min before removing from tins and cooling completely on a wire rack.

Spread the pistachio spread over the top of one of the sponge cakes. Top with the remaining sponge cake and dust with icing sugar. Serve in slices.


pistachio spread