Jun 09 2026
Restaurants›Uchi Scottsdale›Pistachio Chiffon Recipe

Pistachio Chiffon Recipe

Inspired by Uchi Scottsdale
Time2h
Serves8

Pistachio anglaise, yuzu mascarpone, raspberry jam

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Ingredients

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Pistachio Chiffon Cake

Pistachio Anglaise

Yuzu Mascarpone

Raspberry Jam

Method

Pistachio Chiffon Cake

  1. 1

    Prepare the Batter

    Preheat the oven to 325°F (160°C). In a large bowl, sift together the flour, sugar, baking powder, and salt.

  2. 2

    Mix Wet Ingredients

    In another bowl, whisk together the egg yolks, water, pistachio paste, and vegetable oil until smooth.

  3. 3

    Combine Mixtures

    Gradually add the wet mixture to the dry ingredients, mixing until just combined.

  4. 4

    Whip Egg Whites

    In a separate bowl, beat the egg whites with cream of tartar until stiff peaks form.

  5. 5

    Fold Egg Whites

    Gently fold the whipped egg whites into the batter in three additions until fully incorporated.

  6. 6

    Bake

    Pour the batter into an ungreased chiffon cake pan and bake for 50-60 minutes, or until a toothpick inserted comes out clean.

  7. 7

    Cool

    Invert the cake pan and let cool completely before removing from the pan.

Pistachio Anglaise

  1. 8

    Heat Cream and Milk

    In a saucepan, combine the heavy cream and whole milk. Heat over medium heat until it just begins to simmer.

  2. 9

    Whisk Egg Yolks and Sugar

    In a bowl, whisk together egg yolks and sugar until pale and thick.

  3. 10

    Combine Mixtures

    Slowly pour the hot cream mixture into the egg yolk mixture, whisking constantly to temper the yolks.

  4. 11

    Cook Anglaise

    Return the mixture to the saucepan and cook over low heat, stirring constantly until thickened and coats the back of a spoon.

  5. 12

    Add Pistachio

    Remove from heat and stir in the pistachio paste until fully combined.

  6. 13

    Chill

    Let the anglaise cool to room temperature, then refrigerate until ready to use.

Yuzu Mascarpone

  1. 14

    Mix Ingredients

    In a bowl, combine mascarpone cheese, yuzu juice, and powdered sugar.

  2. 15

    Whip Mixture

    Using a whisk or electric mixer, beat until smooth and creamy. Set aside in the refrigerator until serving.

Raspberry Jam

  1. 16

    Prepare Raspberries

    In a saucepan, combine fresh raspberries, sugar, and lemon juice.

  2. 17

    Cook Jam

    Cook over medium heat, stirring frequently, until the raspberries break down and the mixture thickens, about 10-15 minutes.

  3. 18

    Cool and Store

    Remove from heat and let cool. Store in a jar in the refrigerator until ready to use.

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