Pistachio Roll Cak Ingredients For the sponge cake: 4 large eggs ¾ cup granulated sugar 1 teaspoon vanilla extract ¾ cup all-purpose flour 1 teaspoon baking powder ¼ teaspoon salt Powdered sugar (for rolling)
For the pistachio filling: 1 cup heavy whipping cream ¼ cup powdered sugar ½ teaspoon vanilla extract ½ cup pistachio paste
Preheat oven to 350°F (175°C). Line a 10x15-inch jelly roll pan with parchment paper.
In a bowl, beat eggs and sugar until thick and pale. Add vanilla.
Sift in flour, baking powder, and salt. Gently fold until combined.
Pour batter into the prepared pan and spread evenly. Bake for 10–12 minutes, or until cake springs back to the touch.
Dust a clean kitchen towel with powdered sugar. Immediately turn the hot cake onto the towel, peel off parchment, and roll the cake (with the towel) from the short end. Let cool completely.
To make the filling, whip cream, powdered sugar, and vanilla until soft peaks form. Fold in pistachio paste until smooth.
Carefully unroll the cooled cake, spread filling evenly, and re-roll without the towel.
Chill for at least 1 hour. Dust with powdered sugar and chopped pistachios before serving.
