FOLLOW US
MENU

PISTACHIO CAKE WITH BUTTERCREAM FROSTING

Ingredients:

5 pc MAGNOLIA BROWN EGGS
6 tbsp sugar
1 tsp vanilla
1/2 cup MAGNOLIA ALL PURPOSE FLOUR
1/2 cup ground pistachios

FROSTING:

Procedure:

  1. Preheat oven to 3250F. Grease and line 3- 8x1 inches round baking pans with baking paper. Set aside.
  2. Cream eggs and sugar until light and fluffy. Add vanilla. Sift in flour and pistachio. Divide among the prepared pans.
  3. Bake for 30 minutes or when a toothpick inserted comes out clean. Let cool on racks.
  4. Beat egg whites with cream of tartar until frothy. Slowly add the sugar and beat until stiff peaks are formed.  Add butter one tablespoon at a time.
  5. Unmold cakes then fill and frost with butter cream. Sprinkle the remaining chopped pistachio nuts on cake to decorate.
Makes 6-8 servings. 
Share This Recipe

More Madalicious Things For You

FRESH SPRING ROLLS WITH TUNA
UBE PANCAKES WITH CREAM CHEESE SAUCE
MANGO CREAM REF CAKE
NO OVEN SUSHI BAKE
CASTELLA CAKE
CREMA & ICE CREAM COFFEE
DELICIOUS BABY BACK RIBS IN CLASSIC BBQ SAUCE
VEEGA MEAT-FREE SISIG
ANGUS DONUT BURGER
CALLOS

By supplying the information via this form and clicking the "I Accept" button, I affirm that I have read, understood and hereby accept the terms of the San Miguel Food Group Website Privacy Statement and Data Privacy Policy and that I hereby consent to the collection, storage, and processing by the San Miguel Food Group and any third party it authorizes, including its affiliates and their respective officers, employees, agents, representatives and personnel of such information disclosed.