Indulgent Irresistible Creamy Pistachio Roll Cake Recipe
This Irresistible Creamy Pistachio Roll Cake is a dessert that tastes heavenly and brings a burst of color to your table.
Servings: 8 slices
Calories: 250kcal
Equipment
- Oven
- Jelly Roll Pan
- Mixing Bowl
- Whisk
- Parchment Paper
- Kitchen Towel
Ingredients
For the Cake
- 1 cup Pistachios finely ground, roasted and unsalted
- 1 cup Cake Flour for light texture
- 3/4 cup Sugar granulated
- 4 large Eggs room temperature
- 1 tsp Vanilla Extract pure for best flavor
- 2 tbsp Butter unsalted and softened
For the Filling
- 1 cup Heavy Cream for whipping
- 1/2 cup Powdered Sugar for sweetening filling
Instructions
How to Make Irresistible Creamy Pistachio Roll Cake
- Preheat your oven to 350°F (175°C). Line a jelly roll pan with parchment paper and grease it lightly.
- In a large bowl, whisk together the cake flour, sugar, and finely ground pistachios until well combined.
- In another bowl, beat the large eggs until pale and frothy, then fold them into the dry ingredients until smooth.
- Stir in pure vanilla extract and melted unsalted butter, mixing until everything is well incorporated.
- Pour the batter into the prepared jelly roll pan, spreading it evenly. Bake for 12-15 minutes.
- Once baked, invert the cake onto a clean kitchen towel dusted with powdered sugar and roll it up gently while still warm. Let it cool completely.
- In a mixing bowl, whip the heavy cream and powdered sugar together until stiff peaks form.
- Unroll the cooled cake, spread the whipped cream filling evenly on top, then roll it back up without the towel.
- Cut the rolled cake into beautiful slices and serve.
Notes
Garnish with extra crushed pistachios on top for added crunch. Store leftovers in an airtight container in the fridge for up to 5 days.