Go Back
The Rockabilly Baker

Pistachio Lemon Swiss Roll

A nutty, citrusy swirl of flavor packed sweet cream and toasted nuts. So easy to make, and even easier to devour!
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 15 minutes
Servings: 12
Course: Dessert
Cuisine: Dessert
Ingredients Equipment Method Notes

Ingredients
  

WET INGREDIENTS
  • 115 GR PISTACHIO OIL YOU CAN SUBSTITUTE A NEUTRAL OIL LIKE CANOLA, IF NEEDED
  • 5 EGG YOLKS
  • 30 GR WATER
  • 30 GR 30ML FRESH SQUEEZED LEMON JUICE FRESH!
  • ZEST OF 2 LEMONS
DRY INGREDIENTS
  • 120 GR CAKE FLOUR
  • 200 GR GRAMS SUGAR BUT REMOVE ¼ CUP FOR MERINGUE
  • 1 TSP 1 TSP BAKING POWDER
  • 40 GR ROASTED PISTACHIO (Finely Chopped) I pulse mine in a coffee grinder
FOR THE MERINGUE
  • 210 GRAMS EGG WHITES (ABOUT 6-7 WHITES) ROOM TEMP
  • 1/2 TSP SALT
  • 1/4 TSP CREAM OF TARTAR
  • 100 GR SUGAR (RESERVED FROM ABOVE AMOUNT)

Equipment

  • Stand or Hand Mixer
  • Jelly Roll or Half Sheet Pan (with edge)

Method
 

INSTRUCTIONS
  1. PREHEAT OVEN TO 325F.
  2. LINE A JELLY ROLL PAN OR 1/2 SHEET PAN (WITH EDGE) WITH A PIECE OF PARCHMENT PAPER. DO NOT GREASE!!!!!!!
  3. IN LARGE BOWL, ADD SUGAR (MAKING SURE TO REMOVE HALF OF IT AND RESERVING FOR MERINGUE).
  4. GENTLY RUB LEMON ZEST INTO REMAINING SUGAR IN THE LARGE BOWL. SUGAR WILL TURN YELLOW.
  5. WHISK IN THE DRY INGREDIENTS TO THE LEMON SUGAR & SET ASIDE
  6. IN STAND MIXER, WHISK EGG WHITES UNTIL FOAMY. ADD SALT, CREAM OF TARTAR. SLOWLY ADD 1/2 CUP SUGAR AND WHIP UNTIL STIFF PEAKS
  7. MEANWHILE, MIX WET INGREDIENTS IN SMALL BOWL (OR LARGE LIQUID MEASURING CUP).
  8. MAKE WELL IN DRY INGREDIENTS AND WHISK IN WET INGREDIENTS JUST UNTIL SMOOTH PASTE FORMS (ADD COLORING HERE IF YOU’D LIKE).
  9. TAKE YOUR MERINGUE (SHOULD BE AT STIFF PEAKS) AND GENTLY WHISK INTO YOUR PASTE IN THIRDS, BEING CAREFUL NOT TO DEFLATE.
  10. I LIKE TO INCORPORATE USING A WHISK AND ROLLING GENTLY AS TO NOT DEFLATE THE DELICATE MERINGUE.
  11. SPREAD MIXTURE EVENLY IN PREPARED PAN AND BAKE FOR 15 MINS OR UNTIL TOOTH PICK COMES OUT CLEAN.BE CAREFUL NOT TO OVERBAKE.
  12. REMOVE FROM OVEN AND COOL ON COOLING RACK.
  13. YOU WILL NOTICE A FILM ON TOP OF THE CAKE. I LIKE TO PEEL THIS AWAY TO ENSURE NO STICKING WHEN IT COMES TIME TO ROLL THE CAKE. YOU CAN EASILY PEEL / ROLL IT AWAY.
  14. ONCE FULLY COOLED, PUSH CAKE DOWN TO RELEASE FROM SIDES OF TIN, IT SHOULD RELEASE EASILY AND SPRING RIGHT BACK.
  15. FLIP OUT YOUR CAKE ONTO A CLING FILM LINED SURFACE TOPPED WITH PARCHMENT PAPER.
  16. YOUR CAKE SHOULD NOW BE SITTING ON A PIECE OF PARCHMENT, THAT IS SITTING ATOP CLING FILM.
  17. THE SHORT END SHOULD BE FACING YOU. SPREAD YOUR FILLING EVENLY LEAVING ABOUT A HALF INCH BORDER AROUND THE CAKE.
  18. THE SHORT END FACING YOU. AND ICE WITH YOUR FAVORITE FILLINGS AND ICINGS.
  19. GENTLY ROLL THE CAKE USING ONLY THE PARCHMENT PAPER TO GENTLY GUIDE THE ROLL.
  20. ONCE ROLLED, USE A RULER TO HELP TIGHTEN APPLYING PRESSURE TO THE PARCHMENT.
  21. GENTLY PULL ROLL BACK TO EDGE OF COUNTER, REMOVE PARCHMENT AND REPEAT ROLLING USING THE CLING FILM. TWIST SIDES TO MAKE A SNUG, TIGHT ROLL.
  22. REFRIGERATE FOR AT LEAST 4 HOURS OR OVERNIGHT.
  23. ENJOY!

Notes

  • USE LIGHT COLORED PANS IF YOU HAVE THEM… DARKER PANS TEND TO GENERATE TOO MUCH HEAT AND OVERBAKE.
  • TRY A BOOZY SOAK TO YOUR CAKE WITH AMARETTO, RUM OR GRANDE MARNIER
  • FOR THE STABILIZED WHIPPED CREAM, SEE STRAWBERRY SWISS ROLL RECIPE.  
Share on Facebook Pin Recipe