Recipe

Spiced sponge with pistachio honey cream

A light and summery spiced sponge cake with a delicious pistachio honey cream.

May 31, 1976 2:00pm
  • 1 hr 20 mins cooking
  • Serves 10
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Ingredients

Spiced sponge
  • 4 eggs
  • 3/4 cup (165g) firmly packed dark brown sugar
  • 1 cup (150g) wheaten cornflour
  • 1 teaspoon cream of tartar
  • 1/2 teaspoon bicarbonate of soda (baking soda)
  • 1 teaspoon mixed spice
  • 1/2 teaspoon ground cardamom
Pistachio honey cream
  • 1 1/4 cup (310ml) thickened cream
  • 1 tablespoon honey
  • 1/4 cup finely chopped roasted unsalted pistachios

Method

Spiced sponge with pistachio honey cream
  • 1
    Preheat oven to 180°C/350°F. Grease two deep 22cm (9-inch) round cake pans.
  • 2
    Beat eggs and sugar in small bowl with electric mixer about 10 minutes or until sugar dissolves and mixture is thick and creamy. Transfer mixture to large bowl; gently fold in triple-sifted dry ingredients. Divide mixture between pans.
  • 3
    Bake sponges about 18 minutes. Turn sponges, top-side up, onto baking-papercovered wire rack to cool.
  • 4
    Meanwhile, make pistachio honey cream. Beat cream and honey in small bowl with electric mixer until soft peaks form; fold in nuts.
  • 5
    Sandwich sponges with cream; dust with a little sifted icing sugar.

Notes

It is fine to use just one 300ml carton of cream for this recipe.

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