Description
This delightful pistachio cake roll is a perfect dessert for any occasion, filled with whipped cream and rolled to perfection.
Ingredients
Scale
- 1 cup cake flour
- 1 cup granulated sugar
- 1/2 cup roasted unsalted pistachios, ground
- 4 large eggs, room temperature
- 1 tsp pure vanilla extract
- 1/4 cup unsalted butter, melted and cooled
- 1 cup heavy cream
- 1/2 cup powdered sugar (for filling)
Instructions
- Preheat oven to 350°F (175°C). Line and grease a jelly roll pan with parchment paper.
- In one bowl, whisk together cake flour, granulated sugar, and ground pistachios. In another bowl, beat eggs until pale and frothy.
- Gradually mix dry ingredients into the egg mixture until smooth. Stir in vanilla extract and melted butter until fully incorporated.
- Pour batter into the prepared pan and bake for 12-15 minutes until golden brown and springy to touch.
- Invert the baked cake onto a kitchen towel dusted with powdered sugar. Carefully peel off parchment paper and roll up using the towel; let cool completely.
- Whip heavy cream with powdered sugar until stiff peaks form. Unroll the cooled cake, spread whipped cream evenly over it, then roll back tightly.
- Slice and serve!
Notes
- Make sure to let the cake cool completely before unrolling to prevent cracking.
- Dust the towel with powdered sugar to avoid sticking.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 18g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 100mg