Description
This Pistachio Roll Cake recipe features a soft pistachio sponge cake rolled with luscious mascarpone cream. It’s a light, elegant dessert with nutty flavor and a touch of sweetness — perfect for any occasion.
Ingredients
3 large eggs
3/4 cup granulated sugar
3/4 cup all-purpose flour
2 tablespoons cornstarch
1 teaspoon baking powder
1/4 teaspoon salt
1/4 cup whole milk
2 tablespoons unsalted butter, melted
2 tablespoons pistachio paste
8 ounces mascarpone cheese
1 cup heavy cream
1/3 cup powdered sugar
1 teaspoon vanilla extract
1/4 cup chopped pistachios
Instructions
1. Separate eggs and beat the whites to stiff peaks, gradually adding sugar. Fold in the yolks gently.
2. Sift together flour, cornstarch, baking powder, and salt. Fold into egg mixture, alternating with milk and melted butter. Stir in pistachio paste.
3. Pour batter into a parchment-lined jelly roll pan. Bake at 350°F for 10-12 minutes. Roll warm cake in powdered sugar-dusted towel. Cool completely.
4. Whip mascarpone, heavy cream, powdered sugar, vanilla, and pistachio paste until thick and spreadable.
5. Unroll the cake, spread filling evenly, and roll it back up. Chill for at least 1 hour.
6. Dust with powdered sugar, garnish with whipped cream and chopped pistachios. Slice and serve.
Notes
Use roasted unsalted pistachios for best flavor.
Chilling before slicing ensures clean cuts and better texture.
You can freeze the cake for up to 1 month wrapped tightly.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: European
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 18g
- Sodium: 95mg
- Fat: 20g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 85mg