Description
A light, fluffy pistachio sponge cake wrapped around a silky cream cheese filling and topped with chopped pistachios. This Pistachio Roll Cake is a showstopper with both flavor and visual appeal. Ideal for brunch, holidays, or just because you deserve something sweet.
Ingredients
1 cup shelled unsalted pistachios (ground)
3/4 cup all-purpose flour
1 teaspoon baking powder
3/4 cup granulated sugar
5 large eggs
1 teaspoon vanilla extract
8 ounces cream cheese (softened)
1/2 cup powdered sugar
3/4 cup heavy cream
1/3 cup chopped pistachios (for topping)
Powdered sugar (for dusting)
Instructions
1. Preheat oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper.
2. Pulse the pistachios in a food processor until finely ground.
3. In a bowl, whisk together ground pistachios, flour, and baking powder.
4. In a separate large bowl, beat eggs and granulated sugar with an electric mixer until thick and pale, about 5 minutes.
5. Gently fold in the dry mixture and vanilla until just combined.
6. Pour the batter into the prepared pan and spread evenly with an offset spatula.
7. Bake for 10-12 minutes, or until the cake springs back when touched lightly.
8. While the cake bakes, prepare a clean kitchen towel dusted with powdered sugar.
9. When baked, immediately invert the cake onto the towel. Peel off the parchment and gently roll the cake (with the towel) from short end to short end. Let cool completely.
10. For the filling, beat cream cheese until smooth. Add powdered sugar and beat again until combined.
11. Gradually add heavy cream and whip until the filling is light and fluffy.
12. Unroll the cooled cake. Spread filling evenly over the surface.
13. Carefully roll the cake back up without the towel.
14. Trim the ends for clean edges.
15. Top with chopped pistachios and dust with powdered sugar.
16. Chill in the refrigerator for at least 1 hour before slicing.
Notes
For best results, roll the cake while it’s still warm to prevent cracking.
You can add a tiny drop of green food coloring to enhance the pistachio color if desired.
Make the cake a day ahead—it’s even better after resting in the fridge overnight.
- Prep Time: 25 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 295
- Sugar: 18g
- Sodium: 90mg
- Fat: 19g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 105mg
Keywords: pistachio roll cake, cream cheese filling, nutty sponge cake