Description
A light, airy sponge rolled around a silky pistachio-almond whipped cream, finished with chopped nuts for crunch. Elegant swirls and nutty aromas make this dessert a showstopper for teatime or celebrations.
Ingredients
Scale
- 4 large eggs, provide structure and lift to the sponge
- 120 g granulated sugar (1/2 cup), sweetens the cake while keeping it tender
- 90 g all-purpose flour (3/4 cup), forms the base of the sponge
- 30 g cornstarch (1/4 cup), adds lightness to the cake texture
- 1 tsp baking powder, ensures a gentle rise
- 1 tsp vanilla extract, enhances overall flavor
- 50 g ground almonds (1/2 cup), adds nuttiness and depth
- 50 g shelled pistachios, finely ground (1/2 cup), for flavor and color
- 250 ml heavy cream (1 cup), whipped for a silky filling
- 3 tbsp powdered sugar, lightly sweetens the cream
- 1/4 tsp almond extract, boosts nutty notes in the cream
- Extra chopped pistachios and almonds, for garnish and added crunch
Instructions
- Preheat Your Equipment: Preheat the oven to 180°C (350°F). Line a 10×15-inch (25×38 cm) baking tray with parchment paper and set aside.
- Combine Ingredients: In a large bowl, whisk 4 large eggs with 120 g granulated sugar until pale and fluffy. Gently fold in 90 g all-purpose flour, 30 g cornstarch, 1 tsp baking powder, 50 g ground almonds, and 50 g finely ground pistachios. Stir in 1 tsp vanilla extract until just combined.
- Prepare Your Cooking Vessel: Pour the batter evenly into the prepared tray, smoothing the top with a spatula so the layer is uniform for even baking.
- Assemble the Dish: Bake the sponge for 10 to 12 minutes until golden and springy to the touch. Immediately turn the baked sponge onto a sheet of parchment dusted with powdered sugar, peel off the lining paper, and roll the sponge gently while still warm into a loose spiral. Allow to cool rolled.
- Cook to Perfection: While the sponge cools, whip 250 ml heavy cream with 3 tbsp powdered sugar and 1/4 tsp almond extract until soft peaks form. Chill briefly if needed so the cream holds its shape for spreading.
- Finishing Touches: Unroll the cooled sponge carefully, spread an even layer of the chilled pistachio-almond whipped cream, then re-roll tightly. Trim the ends for a neat appearance and press lightly to seal the roll.
- Serve and Enjoy: Chill the roll for at least 1 hour, slice with a serrated knife into 8 portions, and garnish each slice with chopped pistachios and almonds before serving.
Notes
- Roll the sponge while it is still warm to prevent cracking and ensure smooth spirals.
- Dust a clean kitchen towel or parchment with powdered sugar before rolling to avoid sticking.
- Chill the filled roll for cleaner slices and more defined swirls.
- Lightly toast the pistachios and almonds before grinding to deepen the nutty flavor, cool fully before using.
Nutrition
- Serving Size: 1 slice (approximately 1/8 of roll)
- Calories: 260
- Sugar: 12 g
- Sodium: 80 mg
- Fat: 16 g
- Saturated Fat: 6 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 90 mg
Keywords: Pistachio Swiss Roll, Almond Swiss Roll, Nutty Swiss Roll, Rolled Cake, Pistachio Dessert, Tea Time Cake, Swiss Roll Recipe, Nutty Cream Roll