Raspberry Pistachio Cake Roll
Learn how to make a Raspberry Pistachio Cake Roll in 30 minutes! Easy recipe with health benefits and tips.
Equipment
- Food Processor
- Baking Sheet
- Parchment Paper
- Mixer
- Spatula
- Kitchen Towel
- Serving Platter
Ingredients
Cake
- 1 cup shelled pistachios unsalted
- 1 cup all-purpose flour
- 1 tsp baking powder
- ¼ tsp salt
- 4 large eggs
- 1 cup granulated sugar
- 1 tsp vanilla extract
Filling
- ½ cup raspberry jam
- fresh raspberries for topping
- powdered sugar for dusting
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Grind pistachios in a food processor until coarse flour-like texture.
- Mix ground pistachios, flour, baking powder, and salt in a bowl.
- Beat eggs and sugar with a mixer until thick and pale (5 minutes). Add vanilla.
- Fold dry ingredients into egg mixture until smooth.
- Spread batter on baking sheet. Bake 12-15 minutes until springy.
- Dust towel with powdered sugar. Invert warm cake onto towel and roll tightly.
- Unroll, spread jam, re-roll. Dust with sugar and top with raspberries.
Notes
Storage: Refrigerate for 3 days or freeze for 1 month. Variations: Try lemon zest + curd or cocoa powder + Nutella.
