Pistachio Lemon Roll Cake
User Reviews
5.0
9 reviews
Excellent
Pistachio Lemon Roll Cake
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Pistachio Lemon Roll Cake is a made from scratch lemon sponge cake rolled, filled, and then covered in cream. Perfect for springtime!
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Ingredients
For the Sponge Cake:
- 6 large eggs at room temperature*
- 1 cup granulated sugar
- Zest of 1 lemon
- 1/2 teaspoon lemon extract
- 1 cup all purpose flour
For the Filling:
- 8 oz cream cheese at room temperature
- Zest of 1 lemon
- 3/4 cup powdered sugar
- 1/2 teaspoon lemon extract
- 1/2 teaspoon vanilla extract
For the Topping:
- 1 cup heavy cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- ground pistachios for decoration (optional)
- 1/4 cup ground pistachios
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Instructions
- Preheat oven to 350 degrees. Line a half sheet pan with high sides with parchment paper and spray with nonstick cooking spray. Set aside.
- 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.
- 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.
- 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.)
- 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.
- 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.
- 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.
Nutrition Information
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Calories
326kcal
(16%)
Carbohydrates
37g
(12%)
Protein
6g
(12%)
Fat
17g
(26%)
Saturated Fat
9g
(45%)
Cholesterol
141mg
(47%)
Sodium
104mg
(4%)
Potassium
113mg
(3%)
Fiber
1g
(4%)
Sugar
27g
(54%)
Vitamin A
691IU
(14%)
Vitamin C
1mg
(1%)
Calcium
50mg
(5%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12servings
Amount Per Serving
Calories 326 kcal
% Daily Value*
| Calories | 326kcal | 16% |
| Carbohydrates | 37g | 12% |
| Protein | 6g | 12% |
| Fat | 17g | 26% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 141mg | 47% |
| Sodium | 104mg | 4% |
| Potassium | 113mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 27g | 54% |
| Vitamin A | 691IU | 14% |
| Vitamin C | 1mg | 1% |
| Calcium | 50mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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