Description
Bright, nutty, and incredibly soft, this Pistachio Roll Cake is a show-stopping dessert that’s easier than it looks. The naturally green sponge is packed with pistachio flavor, rolled around a creamy, fluffy filling that melts in your mouth. Perfect for quick breakfast treats, dinner ideas, or a stunning centerpiece for your next gathering. If you’re hunting for an easy recipe that looks impressive but comes together with simple steps, this one checks all the boxes. It’s one of the best food ideas for birthdays, brunches, or holiday spreads.
Ingredients
3/4 cup pistachios, shelled and unsalted
4 large eggs, separated
1/2 cup granulated sugar
1/3 cup all-purpose flour
2 tablespoons cornstarch
1 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon vanilla extract
2 tablespoons butter, melted
8 oz cream cheese, softened
1/2 cup powdered sugar (plus extra for dusting)
1/2 cup heavy cream
1 teaspoon orange zest or 1/2 teaspoon rose water (optional)
Instructions
1. Preheat oven to 350°F (175°C) and line a jelly roll pan with parchment paper. Grease it lightly.
2. Pulse pistachios in a food processor until finely ground, careful not to turn into a paste. Reserve 2 tbsp chopped pistachios for topping.
3. In a clean bowl, beat egg whites to stiff peaks. In a separate bowl, beat egg yolks with sugar until pale and fluffy.
4. Fold in flour, cornstarch, baking powder, and salt, followed by ground pistachios and vanilla.
5. Gently fold in beaten egg whites, then add melted butter and fold until just combined.
6. Pour batter into the pan and spread evenly. Bake for 10–12 minutes until lightly golden and springy.
7. Invert the cake onto a towel dusted with powdered sugar. Peel off parchment and roll the cake in the towel. Cool completely.
8. For the filling, beat cream cheese until smooth. Add powdered sugar and vanilla, then whip in heavy cream until light and fluffy. Add optional flavorings.
9. Unroll the cooled cake, spread the filling evenly, and sprinkle with chopped pistachios. Re-roll and place seam-side down.
10. Dust with powdered sugar and chopped pistachios. Chill for 1 hour before serving.
Notes
Use room temperature eggs for better volume in the sponge.
Roll the sponge while it’s warm to prevent cracks.
For best flavor, let the cake chill overnight before slicing.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Fusion
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 17g
- Sodium: 110mg
- Fat: 19g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 95mg
Keywords: pistachio roll cake, dessert, easy cake, nut cake, party dessert