Close Button

Pistachio and Buttercream Swiss Roll Cake

Pistachio and Buttercream Swiss Roll Cake

Cooking Time

Preparation Time : 45

Cook Time : 25

Total Time : 70


Serves 8

  • eggs 5 nos

  • sugar 1/2 cups

  • vanilla extract 1 tsp

  • cake flour 1/2 cups

  • baking powder 1/2 tsp

  • unsalted pistachios, finely chopped 1/2 cups

  • unsalted butter, melted 2 tbsp

  • For Buttercream : egg yolks 3 nos

  • sugar 3/4 cups

  • water 1/2 cups

  • unsalted butter, cut into pieces and softened 3/4 cups

  • vanilla extract 1/2 tsp


  • 01

    With the rack in the middle position, preheat the oven to 180 °C (350 °F). Butter the sides of the baking sheet.

  • 02

    In a bowl, whisk the eggs, sugar and vanilla with an electric mixer for 5 minutes.

  • 03

    In another bowl, sift the flour and baking powder. With a spatula, fold into the previous mixture. Fold in the pistachios and butter. Spread the batter on the baking sheet. Bake for 13 minutes or until a toothpick inserted in the centre of the cake comes out clean.

  • 04

    Right out of the oven, flip the cake onto a parchment paper sprinkled with sugar. Remove the baking parchment paper. Roll the cake onto itself and let cool to room temperature.

  • 05

    . Buttercream : Place the egg yolks in large bowl. Set aside.

  • 06

    In a saucepan, bring the sugar and water to a boil. Simmer until a candy thermometer reads 105 °C (220 °F) and the mixture forms a thick syrup, about 10 to 12 minutes.

  • 07

    Pour the hot syrup in a stream over the egg yolks while beating with an electric mixer. Beat until completely cooled, about 15 minutes. Add the butter, a few pieces at a time, continuing to beat until the mixture is very smooth. Add the vanilla.

  • 08

    Unroll the cake and cover it with buttercream. Roll back again. Refrigerate for about twenty minutes and serve.



Please Login to comment

Link copied