Lemon Pistachio Cake Roll (Print Version)
# Ingredients:
01 -
1/4 cup crushed pistachios.
02 -
Optional: additional crushed pistachios for topping.
03 -
6 room-temperature large eggs.
04 -
1/2 teaspoon vanilla extract.
05 -
Zest from one lemon.
06 -
1/2 teaspoon lemon extract.
07 -
1 cup all-purpose flour.
08 -
3/4 cup powdered sugar.
09 -
1/2 teaspoon lemon extract.
10 -
1 cup white sugar.
11 -
1 cup heavy whipping cream.
12 -
8 oz softened cream cheese.
13 -
Zest of 1 lemon.
14 -
1 teaspoon vanilla extract.
15 -
1/4 cup powdered sugar.
# Instructions:
01 -
Set your oven to 350°F. Line a high-rimmed baking sheet with parchment paper and add some cooking spray so nothing gets stuck. Set aside when done.
02 -
Crack the eggs into a stand mixer bowl and whisk until they get foamy. Gradually add sugar one spoon at a time, keeping the mixer running. Whisk it all for 10 minutes to get a thick, pale mixture that falls in smooth ribbons.
03 -
Sift the flour onto the egg mixture. Sprinkle the lemon zest and lemon extract over the flour. Gently fold everything together using a rubber spatula until smooth.
04 -
Pour the batter into the prepared pan, and tilt the pan to make sure the batter spreads evenly across the surface. Bake it for 15-18 minutes, or until the top looks golden and bounces back when lightly pressed.
05 -
Once baked, let it cool down for about 3 minutes. Dust a clean kitchen towel heavily with powdered sugar. Flip the cake onto the towel, gently peel off the parchment paper, and roll the cake up in the towel. Leave it rolled up to cool completely.
06 -
Combine cream cheese, lemon zest, powdered sugar, lemon extract, and vanilla in a bowl until thick and creamy. Mix in the pistachios. Unroll the cake and evenly spread the filling over the surface. Roll it up again, wrap it in plastic wrap, and pop it in the fridge for 1-2 hours to firm up.
07 -
Beat heavy whipping cream, vanilla, and powdered sugar together until stiff peaks form. Take the roll cake out, place it on a serving dish, and coat it with whipped cream. Sprinkle the top with crushed pistachios, and chill in the fridge until it’s time to enjoy.
# Notes:
01 -
Let eggs sit at room temperature before using.
02 -
Rolling the cake while it’s still warm stops it from cracking later.