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Pistachio Chiffon Cake with Raspberry Glaze

Servings: 16

A chiffon cake is the reigning queen of oil-based cakes—think angel food cake, but with egg yolks (in addition to the whites) and oil. Although the finished cake looks pretty impressive—especially once it’s covered in a rosy-red raspberry glaze and topped with chopped pistachios—it’s truly a cinch to prepare.


For the cake

  • 7 large eggs, separated
  • 3/4 cup whole milk
  • 1-2/3 cups granulated sugar
  • 1/2 cup pistachio oil
  • 1 tsp. pure vanilla extract
  • 1/2 tsp. almond extract
  • 1 Tbs. baking powder
  • 1/2 tsp. kosher salt
  • 2 cups cake flour
  • 1 cup whole pistachios, toasted and finely ground
  • 1/2 tsp. cream of tartar
  • Chopped toasted pistachios, for decorating

For the glaze

  • 3 cups raspberries, fresh or frozen
  • 1/2 cup granulated sugar
  • 2 Tbs. fresh lemon juice
  • 3-1/4 cups confectioners’ sugar
  • 1/4 tsp. kosher salt


Make the cake

Preheat the oven to 325°F.

In a large mixing bowl, whisk together the egg yolks, milk, and 1 cup of the granulated sugar. Whisk in the oil, vanilla and almond extracts, baking powder, and salt. Sift the flour over the bowl. Add the ground pistachios, and whisk to combine.

In the bowl of a stand mixer fitted with the whisk attachment, beat the egg whites and cream of tartar on medium-high speed until soft peaks form, about 4 minutes. With the mixer on medium speed, slowly add the remaining 2/3 cup granulated sugar. Increase speed to medium-high, and continue beating until stiff peaks form, about 3 minutes.

With a flexible spatula, gently fold the whipped whites into the batter in three additions, stirring only until all streaks of white have disappeared. Pour batter into an ungreased 10- to 12-cup tube pan with a removeable bottom. Bake until the top springs back when lightly pressed with a fingertip and a cake tester inserted in the middle comes out with a moist crumb, 60 to 70 minutes.

Remove cake from the oven, and invert the cake onto a thin-necked bottle, such as a wine bottle. (This prevents the cake from collapsing.) Cool until room temperature, about 1-1/2 hours.

Make the glaze

While the cake cools, in a small saucepan, combine the raspberries, sugar, and lemon juice over medium heat, mashing the berries a bit with a wooden spoon until they break down, about 10 minutes. Strain berries through a sieve into a medium bowl, pressing to release their juice. Transfer juice to a large bowl, and let cool to room temperature; discard pulp.

Set a wire rack over a baking sheet. Gently run a long flexible offset spatula (if you have one) or a knife around the edge of the pan and around the tube. Remove the sides of the pan, then run the spatula between the bottom of the cake and the bottom of the pan. Carefully lift the cake off and onto the wire rack.

To finish the glaze, whisk the confectioners’ sugar into the raspberry juice, adding more sugar for a thicker glaze or a little water for a thinner one. Drizzle about half of the glaze over the cooled cake. Sprinkle the chopped pistachios over the top, and let stand about 20 minutes before slicing.

Serve with the remaining glaze.


Cake will keep lightly wrapped in plastic wrap at room temperature for up to 3 days.


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Reviews (2 reviews)

  • cclark8174 | 04/20/2022

    Hi.. just came back to say, that I made this cake for my newly immigrated neighbors and the mom of the family says that she wants me to teach her how to bake! How fun is that! Thank you for this recipe and thank you for all you do.

  • cclark8174 | 04/10/2022

    The cake was delicious! I think my oven temperature is off because I baked it for 70 minutes and it still wasn't springing back to the touch and stuck a bit on the sides so any recommendations for that? The glaze was a great and I'm going to make it again!

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