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Raspberry Pistachio Cake Roll

Delicious Raspberry Pistachio Cake Roll for Sweet Celebrations

Discover the delightful Raspberry Pistachio Cake Roll, perfect for any occasion with its fluffy cake and creamy filling.
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Course: Dessert
Cuisine: American
Keyword: cake roll, celebration, dessert, pistachio, raspberry, Raspberry Pistachio Cake Roll
Prep Time: 30 minutes
Cook Time: 18 minutes
Chilling Time: 4 hours
Total Time: 4 hours 48 minutes
Servings: 10 slices
Calories: 350kcal

Equipment

  • 9"x13" baking pan
  • food processor
  • Mixing bowl
  • hand mixer

Ingredients

For the Cake

  • 1 cup shelled, salted, and roasted pistachios for better flavor and texture
  • 4 large eggs at room temperature
  • 1 cup granulated sugar to sweeten the sponge
  • 1 teaspoon vanilla extract to enhance flavor
  • 1 teaspoon almond extract optional
  • 1 cup all-purpose flour weighed for accuracy
  • 1 teaspoon baking powder to help the cake rise

For the Filling

  • 1 cup fresh or frozen raspberries fresh for filling and decoration
  • 1 tablespoon lemon juice to balance sweetness
  • 1 cup heavy whipping cream use 35% cream for best result
  • 8 ounces mascarpone cheese for creamy texture and stability

For the Topping

  • ½ cup pistachio spread for intense flavor
  • ¼ cup ground pistachios for garnish
  • edible wafer butterflies for decoration

Instructions

Step‑by‑Step Instructions

  • Preheat your oven to 355°F (180°C) and line a 9"x13" baking pan with parchment paper.
  • Place the shelled, salted, and roasted pistachios in a food processor and pulse until fine.
  • In a mixing bowl, combine eggs and granulated sugar. Beat on high for about 10 minutes until fluffy.
  • Add vanilla extract and optional almond extract to the egg mixture and beat for an additional minute.
  • Sift in all-purpose flour and baking powder into the egg mixture, followed by ground pistachios. Gently fold.
  • Pour the batter into the lined baking pan and smooth the top. Bake for 17-18 minutes until golden.
  • Let the cake cool in the pan for 3 minutes before flipping it onto a powdered sugar-dusted kitchen towel.
  • Combine raspberries, sugar, and lemon juice in a saucepan and simmer for about 10 minutes until thickened.
  • In a separate bowl, whip heavy cream to medium stiff peaks, then fold in mascarpone and raspberry sauce.
  • Unroll the cooled cake, spread raspberry filling, and add fresh raspberries; then roll back tightly.
  • Chill the rolled cake in the refrigerator for at least 4 hours before serving.
  • Whisk together whipped cream with pistachio spread and pipe over the chilled cake roll. Garnish as desired.

Notes

For best results, use room temperature eggs and be gentle while folding in dry ingredients.

Nutrition

Serving: 1slice | Calories: 350kcal | Carbohydrates: 40g | Protein: 6g | Fat: 20g | Saturated Fat: 10g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 5g | Cholesterol: 80mg | Sodium: 150mg | Potassium: 150mg | Fiber: 2g | Sugar: 25g | Vitamin A: 500IU | Vitamin C: 10mg | Calcium: 100mg | Iron: 1mg