Description
An elegant pistachio roll cake featuring a tender sponge cake infused with pistachio flour, rolled around a creamy mascarpone filling and garnished with chopped pistachios.
Ingredients
4 large eggs, separated
1/2 cup granulated sugar
1/3 cup pistachio flour
1/4 cup all-purpose flour
1/2 teaspoon vanilla extract
1/4 teaspoon salt
2 tablespoons powdered sugar (for rolling)
8 oz mascarpone cheese, room temperature
1/2 cup heavy cream
1/3 cup powdered sugar
1/4 cup finely chopped pistachios
1 teaspoon vanilla extract
Instructions
1. Preheat oven to 375°F. Line 15×10-inch jelly roll pan with parchment paper.
2. Beat egg yolks with 1/4 cup sugar until thick and pale, about 3 minutes. Stir in vanilla.
3. Whisk together pistachio flour, all-purpose flour, and salt in separate bowl.
4. Whip egg whites until soft peaks form, gradually add remaining sugar until stiff peaks form.
5. Fold flour mixture into yolk mixture, then fold in egg whites in three additions.
6. Spread batter evenly in prepared pan. Bake 12-15 minutes until cake springs back when touched.
7. Turn warm cake onto powdered sugar-dusted towel, remove parchment, roll with towel and cool.
8. Beat mascarpone, cream, powdered sugar, and vanilla until smooth for filling.
9. Unroll cake, spread filling evenly, sprinkle with chopped pistachios, and re-roll without towel.
10. Wrap in plastic wrap and refrigerate 2 hours minimum before serving.
Notes
Roll the cake while still warm to prevent cracking.
Room temperature ingredients mix more smoothly.
Can be made one day ahead and refrigerated.
Dust with powdered sugar before serving for elegant presentation.
- Prep Time: 30
- Cook Time: 15
- Category: Dessert
- Method: Baking
- Cuisine: Italian-Mediterranean
Nutrition
- Serving Size: 1 slice
- Calories: 285
- Sugar: 22g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 95mg
Keywords: pistachio, roll cake, elegant dessert, mascarpone, special occasion