instructions

• Preheat oven to 350 degrees. Spray a 9 x 13-inch pan liberally with cooking spray.
• Combine flour, baking powder, and salt in a large bowl.
• Separate eggs. Add yolks into a medium size bowl and reserve the whites in a separate bowl.
• Beat egg yolks with 3/4 cup sugar on high speed until yolks are pale yellow. Stir in milk, vanilla, and pistachio extract. Pour egg yolk mixture over the flour mixture and stir very gently until combined.
• Beat egg whites on high speed until soft peaks form. With the mixer on, pour in remaining 1/4 cup sugar and beat until egg whites are slightly stiff.
• Gently fold egg white mixture into the batter until just combined. Pour into prepared pan and spread to even out the surface.
• Bake for 25 to 30 minutes or until a toothpick comes out clean. Turn cake out onto a rimmed platter and allow to cool.
• Combine condensed milk, evaporated milk, and heavy cream in a small pitcher. When cake is cool, pierce the surface with a fork several times. Slowly drizzle all but about ½ cup of the milk mixture—try to get as much around the edges of the cake as you can.
• Allow the cake to absorb the milk mixture for up to 1 hour.
• To ice the cake, In the bowl of an electric mixer add 1-pint heavy cream, ¼ cup of powder sugar and a few drops of food coloring if using and whisk until thick and spreadable.
• Spread over the surface of the cake. Decorate cake with the chopped pistachios. Keep the cake cool in the refrigerator until ready to serve.
• Recipe by our friend Marisol @marisolcooks