Pistachio Swiss Roll with Buttercream

Name: Pistachio Swiss Roll with Buttercream
Prep time: 30 min
Cook time: 12 min
Total time: 102 min
Yield: 10 slices
Cuisine: French
Ingredients: 1 cup all-purpose flour (spooned and levelled); 1 tsp baking powder; 1/4 tsp salt; 4 large eggs (separated); 1/2 cup granulated sugar (divided); 1 tsp vanilla extract; 1/2 cup pistachios (finely ground); 1/2 cup unsalted butter (at room temperature); 1 1/2 cups icing sugar; 1 tbsp heavy cream; 1/2 tsp vanilla extract; 1/4 cup pistachios (finely chopped, for garnish)

102 min 10 slices Medium

All Recipes

A delightful pistachio-flavoured Swiss roll filled with a rich buttercream, perfect for any occasion.

Prep

30 min

Cook

12 min

Total

102 min

Servings

Difficulty

Medium

The Pistachio Swiss Roll with Buttercream is a refined dessert that brings together the nutty richness of pistachios and the creamy decadence of buttercream. This elegant cake is perfect for special occasions or as a treat to yourself. The delicate sponge is infused with pistachio flavour, creating a light and airy texture that pairs beautifully with the creamy, smooth buttercream. This dessert not only looks impressive but also delights the palate with its harmonious blend of flavours.

Ingredients

Servings

Pistachio Sponge

Buttercream Filling

Instructions

Preheat oven

Preheat your oven to 350°F (175°C) and line a 10x15-inch jelly roll pan with parchment paper.

Pro tip: Ensure the parchment paper covers the sides to prevent sticking.

Prepare dry ingredients

In a bowl, whisk together the flour, baking powder, and salt. Set aside.

Whip egg whites

In a clean bowl, beat the egg whites until soft peaks form. Gradually add half of the sugar and continue to beat until stiff peaks form.

Pro tip: Ensure no yolk is in the whites for best volume.

Mix egg yolks and sugar

In a separate bowl, beat the egg yolks with the remaining sugar until thick and pale. Stir in the vanilla extract.

Pro tip: Beat until ribbon stage for best texture.

Combine mixtures

Gently fold the dry ingredients and ground pistachios into the egg yolk mixture. Then fold in the egg whites in thirds, being careful not to deflate the batter.

Pro tip: Use a spatula and a light hand for folding.

Bake the sponge

Spread the batter evenly in the prepared pan. Bake for 10-12 minutes or until the cake springs back when touched lightly.

Pro tip: Do not overbake to keep the sponge pliable.

Roll the cake

Turn the cake out onto a clean kitchen towel dusted with icing sugar. Remove the parchment paper and roll the cake with the towel. Let it cool completely.

Pro tip: Rolling with the towel prevents cracks.

Prepare buttercream

Beat the butter until smooth. Gradually add icing sugar and beat until fluffy. Mix in cream and vanilla until well combined.

Pro tip: Adjust icing sugar for desired consistency.

Assemble the roll

Unroll the cooled cake and spread the buttercream evenly over it. Roll the cake back up tightly without the towel.

Pro tip: Use a serrated knife for clean slices.

Garnish and serve

Trim the ends for a neat appearance. Garnish the top with chopped pistachios and serve chilled.

Pro tip: Refrigerate for at least 1 hour before serving for best results.

💡

Tips & Tricks

<ul><li>For a smoother buttercream, ensure the butter is at room temperature before whipping.</li><li>Use a clean, dry towel when rolling the cake to prevent sticking.</li><li>Chill the rolled cake for at least 1 hour for easier slicing.</li><li>Toast the pistachios lightly for enhanced flavour.</li></ul>

Serving Suggestions

Serve the Pistachio Swiss Roll with a dusting of icing sugar and a sprinkle of chopped pistachios for an extra touch of elegance. It pairs wonderfully with a cup of espresso or a light dessert wine. To make ahead, prepare the cake and buttercream separately up to two days in advance and store them in the refrigerator. Once assembled, the cake can be kept chilled for up to three days, ensuring the flavours are fully developed.

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