Preheat oven to 180 degrees. Grease and flour a big pan.
Toast the pistachios in a hot pan for five minutes or till an aroma comes. Cool and grind into powder. Reserve 3 heaped tablespoons of the powder.
Sift together the dry ingredients in a bowl and set aside.
Separate the eggs. Add the whites into a clean bowl. Add a pinch of salt and whip till stiff.
In the other bowl, combine the yolks, butter, oil and sugar and beat for five minutes, or till well combined. Beat in the vanilla.
Add half of the dry ingredients and half of the milk and beat till combined. Add in the remaining dry ingredients, milk and the pistachios and beat just till combined.
With the help of the spatula, fold in the egg whites just till incorporated. You won't be seeing any white streaks, at the same time ensure not to overfold the batter.
Pour into prepared pan and bake for 30-40 minutes till the skewer inserted comes out clean.
Meanwhile, whisk together the milks along with the reserved pistachio. Keep cold till time of use.
Allow the cake to cool for five minutes. Poke with fork all around and pour almost ¾ of the milk all over the cake. Reserve the rest to use while serving.
Allow it to soak in the fridge for two hours.
Whip the powder, milk and vanilla till thick. Keep cold till use.
To serve, pipe or spread the whipped cream on top, sprinkle with pistachios. Pour more milk around and serve cold.
