Mint sponge cake with pistachio and strawberry Chantilly cream

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Sponge cake:

  • 6 oz softened butter
  • 1/3 cup sugar
  • 1/2 tsp table salt
  • ½ tsp vanilla extract
  • Zest of ½ lemon
  • 5-6 mint leaves, minced
  • 2 egg yolks
  • 1 tbsp lemon juice
  • 1/3 cup flour
  • 1/2 tsp baking powder

Pistachio cream:

  • 1 ½ cup whipping cream
  • ¾ cup powdered sugar
  • 1 tsp vanilla
  • 1/2 cup pistachios


  • 1 lb sliced strawberries
  • Pistachios



Preheat the oven to 350°F and butter a 13×4-inch baking pan (the typical loaf baking pan).
In a bowl, put the butter, sugar, salt, vanilla, lemon zest, and mint, and beat at high speed. Scrape the sides of the bowl with a spatula and add the egg yolks, one by one. Incorporate the lemon juice, flour, and baking powder, and keep beating until obtaining a soft and slightly sticky batter. Pour the batter into the baking pan.
Bake for 15-20 minutes until completely golden. Allow to cool at room temperature Cut into 1 x 3.5-inch rectangles. Set aside until assembly.

Pistachio Cchantilly cream:
Using a beater, beat the cream adding the powdered sugar little by little, and then the teaspoon of vanilla extract. Mix until the cream is firm. Add the pistachios, already finely chopped.

Using a pastry bag, make some pistachio Chantilly cream pompoms on top of the sponge cake rectangles, then decorate with strawberries in a fan shape, and sprinkle some chopped pistachios.