For the DIYer or baker, making your own cake for your vow renewal is an easy way to save money. A pistachio sponge cake is a delightful surprise compared to many of the more traditional options for DIY vow renewal cakes. For a delicious combination, try filling the layers with pistachio cream, white chocolate mousse, white chocolate ganache, Bavarian cream, or cream cheese filling. Top it off with either a traditional white buttercream, cream cheese, white chocolate ganache, or pistachio icing.
Double this recipe for a 3-tiered cake using a single cake for each tier. Serves about 70.
10 large eggs, separated
1 1/3 cups sugar
2 1/4 cups cake flour, sifted (not self-rising)
1/2 teaspoon baking powder
1 cup unsalted pistachios, shelled, peeled, and finely chopped
Preheat oven to 350 degrees. Coat a 6, 8, and 10-inch cake pan with cooking spray; cover bottoms with parchment, and coat again. Set aside.
Whisk flour and baking powder in a bowl; set aside.
Separate egg yolks and whites into two bowls; set aside.
Put the egg yolks and sugar into the bowl of an electric mixer fitted with the whisk attachment; beat on low speed until pale and thick, about 15 minutes; set aside. Do not under beat. Clean whisk attachment.
Put egg whites into a clean bowl and beat on medium-high with the whisk attachment, until stiff peaks form. Gently, yet thoroughly, fold into yolk mixture.
Fold in flour mixture until well integrated. Add the pistachios and fold gently until distributed.
Pour batter into prepared pans. Bake until a cake tester inserted into centers comes out clean. Transfer to wire racks; let cool in pans slightly. Invert cakes onto racks. Remove parchment and invert, so tops are facing up. Cakes can be wrapped in plastic and stored at room temperature up to 1 day or in the freezer for up one month.
For assembly, cut each cake horizontally into three 3/4-inch layers and brush each layer with simple syrup in the desired flavor to seal in moistness.