How to Make a Fluffy Chocolate Pistachio Swiss Roll at Home
Fluffy chocolate sponge wrapped around a creamy pistachio filling—perfect for celebrations or afternoon tea.
Ingredients
For Chocolate Sponge:
- 4 large eggs
- 100 g (½ cup) granulated sugar
- 90 g (¾ cup) all-purpose flour
- 30 g (¼ cup) cocoa powder
- 1 tsp baking powder
- 1 tsp vanilla extract
- Pinch of salt
For Pistachio Filling:
- 150 gram unsalted butter, softened
- 1 cup powdered sugar
- 3 tbsp pistachio paste
- 1 tbsp heavy cream
- ½ tsp vanilla extract
For Decoration (Optional):
- Chocolate ganache or melted chocolate
- Crushed pistachios
- Cocoa powder for dusting
Instructions
- Preheat Oven: Preheat your oven to 180°C (350°F). Line a 10x15-inch jelly roll pan with parchment paper.
- Make Sponge: In a bowl, beat eggs and sugar until pale and fluffy (about 5–6 minutes). Add vanilla. Sift together flour, cocoa powder, baking powder, and salt. Gently fold into the egg mixture.
- Bake: Pour batter into the pan and spread evenly. Bake for 10–12 minutes or until the cake springs back when touched.
- Roll Cake: While still warm, invert the cake onto a clean kitchen towel dusted with powdered sugar. Carefully peel off the parchment. Roll the cake in the towel from the short side and let it cool completely.
- Prepare Filling: Beat butter until creamy. Add powdered sugar, pistachio paste, cream, and vanilla. Beat until fluffy and light green.
- Assemble: Unroll the cooled cake, spread the pistachio cream evenly, and roll it back tightly. Chill for 30 minutes.
- Decorate: Drizzle with ganache or dust with cocoa powder. Sprinkle chopped pistachios for texture.
- Serve: Slice and enjoy your delightful Chocolate Pistachio Roll Cake!
Notes
For an authentic flavor, use high-quality cocoa powder and genuine pistachio paste. If you would rather have a natural green tint, stay away from food coloring.