Pistachio Raspberry Swiss Roll Cake

By Tatyana's Everyday Food · 150 min

Ingredients

Instructions

1. Preheat the oven to 350°F (177°C). Spray the sides of a 13x18-inch sheet pan with baking spray and line the bottom with parchment.
2. Pulse the shelled pistachios in a food processor until coarsely ground; set aside.
3. Whisk the eggs, sugar and vanilla on high speed for 7 to 9 minutes, until thick, fluffy and voluminous. In another bowl, combine the flour and baking powder.
4. Sift the flour mixture into the eggs in 3 batches, folding gently but thoroughly after each. Measure 1 cup of the ground pistachios and fold them in gently.
5. Spread the batter evenly in the pan, leveling it gently.
6. Bake at 350°F (177°C) for 18 to 21 minutes, until the top is lightly browned and the cake is set.
7. Right after baking, loosen the edges with a knife, sift powdered sugar lightly over the top, cover with a clean towel and a wire rack, invert onto the work surface, lift off the pan and peel off the parchment.
8. Put the peeled parchment back on the cake and roll it up loosely, starting from the short end. Let it cool completely.
9. For the filling, mash the raspberries with the sugar (optional) in a flat bowl with a fork until pureed.
10. For the frosting, soften the cream cheese at room temperature for 20 minutes, then beat it with a flat beater for 4 to 5 minutes, scraping the bowl now and then, until smooth.
11. Add the chilled cream, vanilla and powdered sugar, switch to a whisk and mix for about 1 minute. Scrape the bowl, then whisk on medium-high for 4 to 5 minutes until stiff peaks form. Keep chilled.
12. Unroll the cooled cake on a wire rack, spread the mashed raspberries to the edges, then spread a few cups of whipped frosting evenly to the edges without overfilling.
13. Sprinkle a few handfuls of the remaining ground pistachios over the frosting, then roll the cake back up the same way and move it onto a flat platter.
14. Frost the outside generously with whipped frosting, sprinkle with more ground pistachios, pipe the remaining frosting over the top and garnish with fresh raspberries and mint leaves.
15. Chill overnight or for at least 12 hours before serving. Slice 1 inch thick with a sharp serrated knife.

Summarized from Tatyana's Everyday Food's video. Watch it for the details.

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EggCreamHeavy creamCream cheesePistachioRaspberry