Pistachios: For the most vibrant flavor in your pistachio cake roll, I highly recommend using shelled, roasted, and lightly salted pistachios. These are usually the easiest to find and offer a depth of flavor that raw pistachios lack. The hint of salt truly amplifies the natural sweetness of the nuts. Before grinding, taste them; if they seem excessively salty, a quick rinse and pat dry can help, but a moderate saltiness is desirable. Grind them into a fine flour-like texture in a food processor or spice grinder, but don’t worry if a few tiny pieces remain, as they add a lovely textural contrast.

Eggs: Eggs are the foundation of our light and airy sponge cake. Their role in creating body and structure is paramount. It’s crucial to whip them with sugar until they reach a pale, thick, and fluffy “ribbon stage.” This means that when you lift the whisk, the batter should fall in a slow, continuous ribbon that holds its shape briefly on the surface before dissolving. This aeration is what gives the cake its signature light texture, so don’t rush this step—it typically takes about ten minutes with an electric mixer.

All-Purpose Flour: Accuracy in baking is key, especially with flour. Always weigh your flour for the most precise results. If a scale isn’t available, measure by gently stirring the flour in its bag or container, then spoon it lightly into a measuring cup. Level off the excess with the flat edge of a knife, ensuring you don’t pack the flour down. Too much flour can result in a dense, dry cake, while too little can lead to a fragile sponge.

Almond Extract: A subtle addition of almond extract works wonders to enhance and deepen the natural pistachio flavor in this raspberry pistachio cake roll. Almond and pistachio flavors are complementary, and a small amount of almond extract helps bring out the best in the pistachios without overpowering them.

Raspberries: Raspberries play a dual role in this recipe. Both fresh or frozen raspberries are excellent for preparing the sweet and tangy raspberry sauce that forms the base of the filling. This sauce, once cooled, gets folded into the mascarpone whipped cream, creating a beautiful pink, mousse-like layer. For incorporating into the filling itself and for elegant decoration on top, fresh, firm raspberries are highly recommended for their vibrant appearance and delightful texture.

Heavy Whipping Cream: For a stable and luscious filling, use chilled heavy whipping cream with at least 35% fat content. The colder the cream, the more easily and effectively it will whip up to stiff peaks, which is essential for a filling that holds its shape and provides a satisfying mouthfeel. Keep it in the fridge until you’re ready to whip it.

Mascarpone Cheese: This Italian cream cheese is a superstar in our filling, imparting a rich, milky, and incredibly creamy flavor with a delicate tang. Beyond its taste, mascarpone helps to stabilize the whipped cream, ensuring your filling is firm enough for perfect, clean slices. If mascarpone is hard to find or not to your preference, full-fat cream cheese can be a suitable substitute, though it will have a slightly more pronounced tangy flavor.

Pistachio Spread: This sweet, vibrant green spread is a game-changer for the topping. Think of it as a luxurious, milky or white chocolate “Nutella” with an intense pistachio flavor. It’s utterly delicious and provides an extra layer of pistachio richness to the cake. Look for it in European or Italian specialty stores, or conveniently purchase it online.

Step 1: Achieve the Ribbon Stage. In a large, impeccably clean bowl, combine the room-temperature eggs and granulated sugar. Using an electric mixer fitted with a whisk attachment, beat the mixture on high speed. Continue beating until the mixture significantly lightens in color, becomes thick, and very creamy. You’ll know it’s ready when you lift the whisk, and the batter falls in a continuous “ribbon” that can form a figure eight pattern on the surface before slowly disappearing. This crucial step, which aerates the eggs, usually takes about ten minutes and is essential for a light sponge.

Step 2: Fold in Flavors and Dry Ingredients. Gently add the pure vanilla extract, natural almond extract, and a few drops of green food coloring (if desired, for a more vibrant pistachio hue) to the whipped egg mixture. Beat briefly to incorporate. Next, sift the all-purpose flour and baking powder directly into the bowl. Immediately follow with the finely ground pistachios. Using a wire whisk or a flexible spatula, gently fold the dry ingredients into the wet batter by hand. Work carefully and use a light touch to avoid deflating the airy egg mixture. Stop folding as soon as you see no more dry streaks of flour.

Step 3: Bake to Perfection. Carefully pour the delicate batter into your prepared baking sheet. Using an offset spatula or the back of a spoon, gently spread the batter evenly all the way to the edges of the pan. Uniform thickness is important for an even bake and a flexible roll. Bake in the preheated oven for approximately 17-18 minutes, or until a toothpick inserted into the center of the cake comes out mostly clean with just a few moist crumbs attached. The top should be lightly golden. As soon as the cake layer comes out of the oven, immediately set a timer for precisely 3 minutes.

Step 4: The Gentle Roll. Once the three-minute timer concludes, it’s time for the crucial rolling step. Using oven mitts for protection, carefully flip the hot baking pan onto a clean kitchen towel that’s slightly larger than your cake. Gently peel back the parchment paper from the cake. Then, carefully flip the cake over again so the side that was facing up is now facing the towel. Starting from one of the shorter ends, gently and evenly roll the warm cake into a tight log, using the towel to help guide and support its shape. Allow the rolled cake layer to cool completely in this rolled position. While it cools, you can begin preparing the delightful raspberry filling.

Step 1: Prepare Raspberry Sauce. In a small saucepan, combine the raspberries (fresh or frozen), granulated sugar, and lemon juice. Place over medium heat and bring the mixture to a gentle simmer, stirring frequently. Continue to cook for about 10 minutes, or until the raspberries have completely broken down and the sauce has thickened slightly. This process concentrates the vibrant raspberry flavor.

Step 2: Strain for Smoothness. Once cooked, pour the raspberry sauce through a fine-mesh sieve set over a clean bowl. Use a wire whisk or a rubber spatula to gently press the sauce through the sieve, extracting as much pulp and juice as possible. Discard the seeds left behind. Allow the smooth raspberry purée to cool completely before proceeding; you can even pop it in the fridge to speed up the process.

Step 3: Whip the Cream. In a separate large, very clean bowl, pour in the chilled heavy whipping cream and vanilla extract. Using an electric mixer with a whisk attachment, whip the cream on medium-high speed until it reaches medium-stiff peaks. This means the cream should hold its shape when you lift the whisk, but the tip may gently curl over. Be careful not to over-whip at this stage, as mascarpone will be added next.

Step 4: Combine Filling Ingredients. Add the cold mascarpone cheese to the whipped cream and continue whisking with the electric mixer until stiff peaks form. The mixture should be firm and hold its shape perfectly. Then, gently fold the completely cooled raspberry sauce into the mascarpone whipped cream mixture. Use a spatula and a gentle hand to combine them thoroughly but without deflating the cream. This creates your luscious, pink raspberry mascarpone filling.

Step 5: Fill and Re-Roll. Once your cake sponge is completely cooled, carefully and slightly unroll it from the kitchen towel. Gently remove the towel. Spread the raspberry mascarpone filling evenly over the entire surface of the cake, leaving a small border (about 1/2 inch) free on one of the shorter ends to prevent squeezing out. Distribute fresh raspberries generously over the filling. Starting from the short end closest to you, carefully and tightly roll the cake back up into a neat log. Transfer the rolled cake onto your serving plate or a baking sheet.

Step 6: Chill for Perfection. Cover the cake roll loosely with plastic wrap and refrigerate it for at least 4 hours. For the absolute best texture and flavor development, and to ensure you can cut perfectly clean slices, letting it set overnight in the refrigerator is highly recommended. This chilling period allows the filling to firm up and the flavors to meld beautifully.

Step 1: Trim the Ends. Before serving your beautifully chilled cake roll, use a clean, sharp knife to carefully trim a thin slice off each end. This will create neat, professional-looking edges and reveal the gorgeous swirl of cake and filling inside.

Step 2: Prepare and Pipe Pistachio Topping. In a medium bowl, combine the cold heavy whipping cream and the rich pistachio spread. Using an electric mixer, whisk the mixture until it thickens and significantly increases in volume, a process that typically takes about 5 minutes. The texture should be creamy and pipeable. For an even firmer topping, pop it into the freezer for 15-20 minutes. Transfer the pistachio cream mixture into a piping bag fitted with a round tip (or simply snip off the end of the bag for a rustic look). Pipe the topping onto the cake roll in a decorative squiggle pattern across the top surface.

Step 3: Final Touches. To complete your masterpiece, generously sprinkle crushed pistachios over and around the cake roll – this creates a beautiful “moss” effect that enhances its rustic charm and nutty flavor. Arrange fresh raspberries artfully on top of the cake. For an extra whimsical and elegant touch, add a few edible wafer paper butterflies. Serve immediately and enjoy the oohs and aahs!

✔️ Expert Swiss Cake Roll Tips for Success

1. Carefully Fold in Flour and Pistachios: This is a critical step for a light sponge. Once the eggs are beautifully aerated, you must be extremely gentle when incorporating the dry ingredients. Overmixing will deflate the air you worked so hard to build, resulting in a dense cake. Use a wire whisk or a large rubber spatula and fold by hand, using a light, scooping motion. Stop as soon as no dry streaks of flour are visible.
2. Do Not Over or Underbake the Cake: Achieving the perfect bake is essential for a flexible, crack-free cake. An underbaked cake will be too sticky and fragile, while an overbaked one will be dry and prone to cracking. Bake until a toothpick inserted into the center comes out mostly clean, with only a few moist crumbs attached. The top should spring back slightly when gently touched and have a light golden hue.
3. Let the Cake Rest for 3 Minutes Before Rolling: This might seem counterintuitive, as many recipes suggest rolling immediately. However, allowing the cake to sit for exactly three minutes after coming out of the oven allows the structure to set just enough to be pliable without being overly fragile or cooling too much. Set a timer; waiting too long (more than 5 minutes) can cause the cake to cool too much and become stiff, leading to cracks.
4. Chill the Filled Cake for at Least 4 Hours or Overnight: Patience is a virtue when making cake rolls! This extended chilling period is crucial. It allows the raspberry mascarpone filling to firm up completely, ensuring that when you slice into your cake, you get clean, beautiful swirls without the filling oozing out. It also gives the flavors ample time to meld and develop, resulting in a more delicious and cohesive dessert. You can add the pistachio cream topping and decorations either before or after this chilling period.
5. Don’t Unroll the Cake While Still Warm: After the initial warm roll in the towel, resist the urge to unroll the cake before it has completely cooled. Unrolling a warm cake can cause the internal structure to crack, leading to a less appealing presentation.

For the best possible texture, optimal flavor development, and the ability to achieve clean, beautiful slices, the cake roll should be refrigerated for at least 4 hours after filling. However, if time allows, letting it set overnight (8-12 hours) will yield an even more superior result, allowing all the flavors to truly meld together.

While you certainly could use raw pistachios, I strongly recommend opting for roasted and lightly salted pistachios. Roasting enhances their nutty flavor significantly, giving the cake a richer and more pronounced pistachio taste. Additionally, the slight saltiness beautifully balances the sweetness of the cake. Roasted pistachios are also often more readily available and can be more affordable. If using raw, consider toasting them lightly yourself for improved flavor.

For the raspberry sauce that gets folded into the filling, both fresh and frozen raspberries work equally well. They will both break down during the cooking process. However, for incorporating whole raspberries into the filling for texture and bursts of flavor, and especially for decorating the top of the cake, fresh, firm raspberries are highly recommended. Their vibrant color and intact shape will contribute significantly to the cake’s stunning presentation.

Don’t worry if your cake roll develops a crack! It’s a common occurrence, especially for beginners. The good news is that it will still taste absolutely delicious. You can easily hide minor cracks by strategically applying the pistachio cream topping, scattering extra crushed pistachios, or placing fresh raspberries and edible butterflies over the affected areas. Alternatively, you can cover the entire roll in a thin layer of whipped cream or a simple glaze to conceal any imperfections completely. Remember, homemade is always beautiful!

Raspberry Pistachio Cake Roll