Description
This Pistachio Roll Cake features a light sponge cake filled with a rich pistachio cream, perfect for any special occasion or dessert table.
Ingredients
Scale
- 1/2 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 4 large eggs
- 1/2 cup granulated sugar
- 1/4 teaspoon vanilla extract
- 1/4 teaspoon almond extract (optional)
- 1/4 cup milk
- 1 tablespoon unsalted butter, melted
- Powdered sugar (for dusting)
- 1/2 cup pistachio paste or 1/4 cup ground pistachios
- 1/2 cup heavy cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- 1/4 cup mascarpone cheese or cream cheese
- Chopped pistachios
- Whipped cream (for serving)
Instructions
- Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper and lightly grease the sides.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl, beat the eggs with the granulated sugar using an electric mixer on high speed until the mixture is pale, thick, and doubles in volume, about 5 minutes.
- Add the vanilla extract and almond extract (if using), and mix until combined.
- Gradually fold in the dry ingredients with a spatula, being careful not to deflate the batter.
- In a small bowl, mix together the milk and melted butter, then gently fold this mixture into the cake batter.
- Pour the batter into the prepared pan and spread it into an even layer.
- Bake in the preheated oven for about 12-15 minutes, or until the cake is golden and a toothpick inserted into the center comes out clean.
- Remove the cake from the oven and immediately run a knife around the edges to loosen it from the pan.
- Place a clean kitchen towel on a flat surface and sprinkle it with a thin layer of powdered sugar. Invert the cake onto the towel and peel off the parchment paper. While the cake is still warm, gently roll it up, starting from one short end.
- Allow the rolled cake to cool completely, about 30 minutes.
- While the cake is cooling, prepare the pistachio filling. In a medium bowl, combine the pistachio paste (or ground pistachios), heavy cream, and powdered sugar. Beat until smooth and fluffy.
- Add the mascarpone cheese (or cream cheese) and vanilla extract, and continue to beat until smooth and creamy.
- Once the cake has cooled, gently unroll it from the towel and spread the pistachio filling evenly over the surface.
- Carefully re-roll the cake without the towel, and place it seam-side down on a serving platter.
- Dust the top of the roll with powdered sugar and garnish with chopped pistachios.
- Slice the cake into 1-inch thick slices.
- Serve with a dollop of whipped cream on the side.
Notes
- This cake is ideal for birthdays and holidays.
- Store leftovers in the refrigerator for up to 3 days.
- Use fresh pistachios for the best flavor.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 14g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg
Keywords: Pistachio Roll Cake, dessert, sponge cake, pistachio cream