Description
A soft green pistachio sponge wrapped around fluffy cream and fresh raspberries.
Ingredients
Scale
- 4 Eggs (for sponge)
- 1 cup Pistachio flour or finely ground pistachios
- 1 cup Fresh raspberries
- 1 cup Whipped cream filling
- 1/2 cup Granulated sugar
- 1/2 cup All-purpose flour
- 1 tsp Baking powder
- 1 tsp Vanilla extract
- Powdered sugar (for dusting)
- Crushed pistachios (for topping)
Instructions
- Whip eggs and sugar until pale and voluminous; fold in pistachio flour, AP flour, and baking powder.
- Spread batter onto a parchment-lined jelly roll pan and bake 10–12 minutes until just set.
- While hot, roll the sponge with parchment inside; let cool completely to set its shape.
- Unroll and spread a layer of sweetened whipped cream evenly over the surface.
- Scatter fresh raspberries throughout for bright pops of flavor.
- Roll tightly again, seam-side down, and trim edges for a clean swirl.
- Coat with more whipped cream if desired and sprinkle with crushed pistachios; chill before slicing.
Notes
- Ensure the sponge is rolled while hot to maintain its shape.
- Chilling the roll before slicing helps to set the filling.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 15g
- Sodium: 50mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 70mg