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Raspberry Pistachio Swiss Roll with White Chocolate Cream

Light pistachio sponge cake rolled with raspberry filling and silky white chocolate cream.
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Prep Time 25 minutes
Cook Time 12 minutes
Total Time 1 hour 7 minutes
Servings: 10 slices
Course: Dessert
Cuisine: American, European
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Sponge Cake
  • 4 eggs room temperature
  • 0.75 cup granulated sugar
  • 1 tsp vanilla extract
  • 0.75 cup all-purpose flour
  • 1 tsp baking powder
  • 0.5 cup pistachios finely ground
Filling
  • 4 oz white chocolate melted
  • 1 cup heavy whipping cream cold
  • 0.5 cup powdered sugar
  • 0.5 cup raspberry preserves

Equipment

  • Jelly roll pan
  • Hand mixer or stand mixer
  • Mixing bowls

Method
 

  1. Beat eggs and sugar until thick and pale.
  2. Fold in dry ingredients and pistachios gently.
  3. Bake in lined pan until just set.
  4. Roll cake in towel while warm and cool completely.
  5. Whip cream and fold in melted white chocolate.
  6. Fill cake with raspberry and cream, then re-roll.

Notes

Chill before slicing for clean spirals.