Description
A delightful pistachio roll cake filled with a creamy mixture, perfect for any celebration.
Ingredients
Scale
- 3/4 cup pistachios, shelled and unsalted
- 4 large eggs, separated
- 1/2 cup granulated sugar
- 1/3 cup all-purpose flour
- 2 tablespoons cornstarch
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 2 tablespoons butter, melted
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar (plus extra for dusting)
- 1/2 cup heavy cream
- 1 teaspoon orange zest or 1/2 teaspoon rose water (optional)
Instructions
- Preheat oven to 350°F (175°C) and line a jelly roll pan with parchment paper. Grease it lightly.
- Pulse pistachios in a food processor until finely ground, careful not to turn into a paste. Reserve 2 tbsp chopped pistachios for topping.
- In a clean bowl, beat egg whites to stiff peaks. In a separate bowl, beat egg yolks with sugar until pale and fluffy.
- Fold in flour, cornstarch, baking powder, and salt, followed by ground pistachios and vanilla.
- Gently fold in beaten egg whites, then add melted butter and fold until just combined.
- Pour batter into the pan and spread evenly. Bake for 10–12 minutes until lightly golden and springy.
- Invert the cake onto a towel dusted with powdered sugar. Peel off parchment and roll the cake in the towel. Cool completely.
- For the filling, beat cream cheese until smooth. Add powdered sugar and vanilla, then whip in heavy cream until light and fluffy. Add optional flavorings.
- Unroll the cooled cake, spread the filling evenly, and sprinkle with chopped pistachios. Re-roll and place seam-side down.
- Dust with powdered sugar and chopped pistachios. Chill for 1 hour before serving.
Notes
- Ensure the pistachios are finely ground but not pasty for better texture.
- If using rose water, start with a smaller amount as it can be quite strong.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 16g
- Sodium: 100mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 90mg