Description
A delightful and moist roll cake featuring a light sponge cake base swirled with a creamy pistachio filling.
Ingredients
- 4 large eggs
- 1/2 cup granulated sugar
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 1/2 teaspoon baking powder
- 1/4 cup finely ground pistachios
- 1/4 cup milk
- 1/4 cup melted butter
- 1 teaspoon vanilla extract
- 1 cup heavy cream
- 1/4 cup powdered sugar
- 1/2 cup pistachio paste (or finely ground pistachios mixed with a little honey)
- 1/4 teaspoon almond extract (optional)
- Additional finely ground pistachios for garnish
Instructions
- Preheat your oven to 350°F (175°C). Line a 10×15 inch jelly roll pan with parchment paper, ensuring the paper hangs over the edges for easy removal.
- In a large bowl, beat the eggs and granulated sugar until light, fluffy, and pale yellow (about 5-7 minutes with an electric mixer).
- In a separate bowl, whisk together the flour, salt, baking powder, and finely ground pistachios.
- Gently fold the dry ingredients into the egg mixture until just combined. Be careful not to overmix.
- In a small bowl, mix the milk, melted butter, and vanilla extract. Gently fold this wet mixture into the batter.
- Pour the batter evenly onto the prepared jelly roll pan and spread it into a thin layer.
- Bake for 10-12 minutes, or until the cake springs back lightly when touched.
- While the cake is baking, lay a clean kitchen towel flat and dust it lightly with powdered sugar.
- Immediately after removing the cake from the oven, invert it onto the prepared towel and gently peel off the parchment paper.
- Starting from a short end, carefully roll the cake (along with the towel) into a tight log. Let it cool completely on a wire rack, seam-side down.
- **Prepare the Filling:** In a medium bowl, whip the heavy cream, powdered sugar, pistachio paste (or mixture), and optional almond extract until stiff peaks form.
- Once the cake is completely cool, gently unroll it. Spread the pistachio cream filling evenly over the surface, leaving a small border around the edges.
- Carefully re-roll the cake (without the towel) tightly.
- Wrap the rolled cake tightly in plastic wrap and chill in the refrigerator for at least 1 hour to set the filling and shape.
- Before serving, dust the cake with powdered sugar and sprinkle with additional finely ground pistachios. Slice and enjoy!
Notes
- Ensure the eggs and sugar are beaten thoroughly to incorporate enough air for a light sponge cake.
- Do not overbake the cake, as this will make it difficult to roll and prone to cracking.
- Rolling the cake while it’s hot helps set the shape and prevents cracking when you fill it later.
- Pistachio paste offers a more intense flavor and color, but ground pistachios mixed with honey can be used as a substitute for texture and flavor.
- Prep Time: 30 minutes
- Cook Time: 10-12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: European/Fusion