Description
A deliciously easy recipe for a Raspberry Pistachio Swiss Roll that combines a light pistachio sponge cake with a creamy filling and fresh raspberries.
Ingredients
- Eggs: 4 large
- Sugar: 100 g (1/2 cup)
- Vegetable oil: 2 tbsp
- Milk: 2 tbsp
- Flour: 90 g (3/4 cup)
- Cornstarch: 10 g (1 tbsp)
- Baking powder: 1/2 tsp
- Finely ground pistachios OR 1 tsp matcha: 2–3 tbsp pistachios OR 1 tsp matcha
- Salt: pinch
- Heavy cream (cold): 250 ml (1 cup)
- Mascarpone (cold): 150 g (3/4 cup)
- Powdered sugar: 2–3 tbsp
- Vanilla: 1 tsp
- Fresh raspberries
- Chopped pistachios
Instructions
- Preheat oven to 180°C / 350°F. Line a 30×40 cm (12×16 in) baking tray with parchment. Separate eggs. Beat egg whites + half the sugar until stiff glossy peaks. In another bowl, beat egg yolks + remaining sugar until pale and thick. Add oil + milk → whisk. Sift in flour + cornstarch + baking powder + pistachio powder or matcha + salt. Fold gently. Fold in the whipped egg whites — slow and gentle. Spread evenly on tray. Bake 8–10 minutes (do NOT overbake).
- Turn warm cake onto a clean towel dusted with powdered sugar. Peel parchment. Roll cake with the towel inside, from short side. Let cool completely (20–30 min).
- Beat mascarpone + sugar + vanilla until smooth. Add cold heavy cream and whip to soft peaks.
- Unroll the cooled cake carefully. Spread cream evenly. Add raspberries + chopped pistachios. Roll back up tightly. Wrap in plastic wrap and chill 1 hour.
- Pipe swirls of cream on top. Add raspberries + chopped pistachios. Dust lightly with powdered sugar.
Notes
- If using pistachios, grind them with 1 tsp sugar to prevent them turning oily.
- Ensure the cake is rolled while warm to prevent cracking.
- Chill the rolled cake for at least 1 hour before serving.
- Prep Time: 25 min
- Cook Time: 8–10 min
- Category: Dessert
- Method: Baking
- Cuisine: Swiss
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 15 g
- Sodium: 50 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 80 mg