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Lemon Pistachio Swiss Roll Cake

Sweet and creamy swiss roll cake, laced with lemon and flecks of pistachio. This is truly the perfect cake for Spring.

Course Dessert
Servings 12 servings
Author Lauren Brennan

Ingredients

For the Sponge Cake:

For the Filling:

For the Topping:

Instructions

  1. Preheat oven to 350 degrees. Line a half sheet pan with high sides with parchment paper and spray with nonstick cooking spray. Set aside.
  2. In a large bowl or bowl of a stand mixer, crack in eggs and stir with the whisk attachment until frothy. With the mixer on, slowly spoon in sugar until it's all incorporated. Whisk 10 minutes or until pale yellow, thick and ribbons form that fall back into the mixture.
  3. Sift flour overtop of egg and sugar mixture, add zest and lemon extract on top of the flour and carefully fold in to create an even batter with a rubber scraper.
  4. Carefully pour into prepared pan and tilt pan to move batter into the corners and spread evenly. Bake 15-18 minutes or until the top is golden brown and the cake springs back when touched gently. (shouldn't be sticky at all.)
  5. Let the cake cool 3 minutes or so before rolling: dust a clean kitchen towel generously with powdered sugar. Flip cake onto kitchen towel, peel back parchment paper and roll, folding the kitchen towel in with the roll. Let cake cool completely.
  6. For the filling, mix cream cheese with lemon zest, powdered sugar, lemon extract and vanilla. It should be very thick. Stir in pistachios. Unroll cake and spread the filling evenly over cake. Roll back up, wrap in plastic wrap and store in refrigerator until filling hardens slightly, about an hour or two.
  7. Whip heavy cream together with powdered sugar and vanilla until stiff peaks form. Place unwrapped roll cake onto serving platter. Cover with whipped cream and top with more ground pistachios. Store in fridge until ready to serve.