Description
A light and elegant rolled cake made with fluffy pistachio sponge, creamy whipped filling, and bursts of fresh raspberries—perfect for brunch or a showstopping dessert.
Ingredients
Scale
- 4 large Eggs
- 3/4 cup Granulated Sugar
- 1/2 cup All-Purpose Flour
- 1/2 cup Ground Pistachios
- 1 tsp Baking Powder
- 1/4 tsp Salt
- 1 tsp Vanilla Extract
- 1 cup Heavy Cream
- 1/3 cup Powdered Sugar
- 1 cup Fresh Raspberries
- 2 tbsp Pistachio Paste (optional)
- Powdered Sugar for Dusting
Instructions
- Preheat oven to 350°F (175°C) and line a 10×15 inch jelly roll pan with parchment paper.
- Beat eggs and sugar for 5 minutes until pale and thick. Gently fold in flour, ground pistachios, baking powder, salt, and vanilla extract.
- Pour batter into the pan, spread evenly, and bake for 10–12 minutes.
- Invert warm cake onto a powdered sugar-dusted towel, peel off parchment, and roll it with the towel. Let it cool completely.
- Whip heavy cream with powdered sugar until soft peaks form. Fold in pistachio paste if using.
- Unroll cooled cake, spread cream evenly, and scatter raspberries on top.
- Re-roll without towel, wrap in plastic, and refrigerate for at least 1 hour.
- Dust with powdered sugar, garnish, slice, and serve.
Notes
- Use room temperature eggs for maximum volume.
- Don’t skip the towel step—rolling warm prevents cracking.
- Chill before slicing for cleaner cuts.
- Try adding a thin layer of raspberry jam before the cream for extra flavor.
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 18g
- Sodium: 85mg
- Fat: 17g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 95mg
Keywords: pistachio raspberry roll, swiss roll, pistachio dessert, raspberry cake, roulade, rolled cake, easy dessert