Pistachio Biscuit (Sponge Cake)

Steps

▶ Tap a timecode to jump to roughly that moment in the video.

1. 1
   Beat room temperature egg whites with a pinch of cream of tartar (or a few drops of lemon juice) and a third of the sugar on medium speed.
   ▶ ≈0:07
2. 2
   Increase the mixer speed, add the remaining sugar, and whip to a stiff meringue.
   ▶ ≈0:30
3. 3
   Add the egg yolks and mix until fully combined.
   ▶ ≈0:51
4. 4
   Gently fold in the sifted flour and corn starch.
   ▶ ≈0:58
5. 5
   Fold in the toasted crushed pistachios along with the pistachio paste mixed with oil.
   ▶ ≈1:16
6. 6
   Spread the batter evenly onto a greased, parchment-lined rimmed baking tray, or any baking pan of your choice.
   ▶ ≈1:28
7. 7
   Bake at 330°F (160°C) for 30 minutes.
   ▶ ≈1:34
8. 8
   Let cool, then freeze and cut into desired shapes.
   ▶ ≈1:42