Description
A delightful Pistachio Raspberry Swiss Roll that combines the nutty flavor of pistachios with the tartness of fresh raspberries, all wrapped in a light sponge cake.
Ingredients
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 3 large eggs
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/4 cup milk
- 1/4 cup unsalted butter, melted
- 1/2 cup shelled pistachios, finely chopped
- 1 cup fresh raspberries
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract (for the cream)
Instructions
- Preheat the oven to 375°F. Line a 15×10-inch jelly roll pan with parchment paper and lightly grease it.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl, beat the eggs and granulated sugar with an electric mixer on high speed until thick and pale, about 5 minutes. Stir in the vanilla extract.
- Gradually fold in the flour mixture until just combined.
- In a small bowl, mix the milk and melted butter, then gently fold this mixture into the batter.
- Pour the batter into the prepared pan, spreading it evenly. Sprinkle the chopped pistachios over the top.
- Bake for 12-15 minutes, or until the cake is lightly golden and springs back when touched. Remove from the oven and let it cool in the pan for 5 minutes.
- While the cake is still warm, carefully invert it onto a clean kitchen towel dusted with powdered sugar. Peel off the parchment paper and roll the cake up with the towel, starting from one short end. Let it cool completely in this rolled-up shape.
- In a medium bowl, whip the heavy cream with the powdered sugar and vanilla extract until stiff peaks form. Gently fold in the fresh raspberries.
- Once the cake is completely cool, unroll it and spread the raspberry cream mixture evenly over the surface. Roll the cake back up without the towel and place it seam-side down on a serving platter.
- Chill in the refrigerator for at least 30 minutes before slicing.
Notes
- For a chocolate twist, add 2 tablespoons of cocoa powder to the flour mixture.
- Substitute the raspberries with strawberries or blueberries for a different flavor profile.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 10g
- Sodium: 100mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 100mg