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Pistachio Chiffon Cake

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Submitted by: Nut Chiffon Cake

 

This tube cake batter has egg whites and yolks, spices, rum flavoring, and pistachios, and calls for "galangal," similar to ginger and used in Southeast Asian cooking.
 

Ingredients

  • 3/4 cup flour
  • 1 teaspoon ground galangal
  • 1 teaspoon ginger
  • 1 teaspoon cinnamon
  • 1/8 teaspoon nutmeg
  • 1/2 teaspoon salt
  • 9 egg whites
  • 1 1/2 cups granulated sugar
  • 9 egg yolks
  • 1 teaspoon vanilla
  • 1 teaspoon rum flavoring
  • 2 cups finely chopped pistachios

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Method

Preheat oven to 350 degrees. Combine flour, galangal, ginger, cinnamon, nutmeg and salt. Beat together egg whites in a large mixing bowl until soft mounds form. Gradually add 3/4 cup of the sugar, beating until very stiff, straight peaks form; do not underbeat. Combine egg yolks, liquid flavorings and remaining 3/4 cup sugar in a small mixing bowl. Beat until thick and lemon colored; stir in dry ingredients. Fold batter gently but thoroughly into egg whites using a wire whisk or a rubber spatula. Fold in pistachios; bake in ungreased tube pan for 55-65 minutes. When done, invert pan immediately on a funnel or bottle neck to cool.

 

Notes: Use an angel food cake pan, free from any grease. I live above 5000 feet, and this recipe is for my altitude. I have no instructions for higher or lower altitudes. Do not remove from pan until completely cool. When cool, top with sweetened whipped cream, Cool Whip, or ice cream, or drizzle with caramel ice cream topping.

 

Number of Servings: 12-15

 

Submitted by: Nut Chiffon Cake ()

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