This raspberry pistachio cake roll features a soft, airy pistachio sponge filled with a tart, mousse-like raspberry mascarpone and studded with fresh raspberries. A simple two-ingredient pistachio cream and a dusting of ground pistachios finish the cake with rich nutty flavor and a moss-like look. Edible wafer butterflies add a whimsical touch.
The pistachio sponge is light and nut-forward while the raspberry mascarpone filling brings bright acidity and creamy texture. The pistachio cream topping is quick to make and intensifies the overall pistachio profile for a decadent finish.
🎂 Why you’ll LOVE this recipe
- Light pistachio sponge: Ground pistachios throughout the batter create a delicate, cloud-like cake with obvious nutty flavor.
- Raspberry mascarpone filling: A bright, slightly tart raspberry mousse folded into whipped mascarpone for a creamy, sliceable filling.
- Easy pistachio topping: A quick two-ingredient pistachio cream adds richness and a beautiful piped finish.
- Approachable cake roll: The instructions walk through the key steps to roll, fill, chill and slice for tidy, impressive results.
đź“ť Key ingredients
Read through for the tips you need for success! Full steps and ingredient amounts are in the recipe card below.
Pistachios: Use shelled roasted pistachios for deeper flavor; lightly salted nuts add a pleasant balance. If your pistachios are very salty, rinse and pat dry before grinding.
Eggs: Eggs provide the structure and lift for the sponge. Whip them with sugar until very light and increased in volume to create the cake’s airy texture.
All-purpose flour: Weigh flour for best results; if measuring by volume, spoon into the cup and level off without packing.
Almond extract: A small amount accentuates the pistachio flavor and enhances the overall aroma.
Raspberries: Fresh or frozen raspberries both work for the cooked sauce folded into the filling; use fresh raspberries for decorating and popping into the filling.
Heavy whipping cream: Use well-chilled 35% cream for stable peaks in the filling and the pistachio topping.
Mascarpone cheese: Adds creaminess and slight tang to stabilize the raspberry whipped filling. Cream cheese can be substituted if needed.
Pistachio spread: A sweet pistachio paste (similar to a pistachio “nutella”) enriches the topping and deepens the nutty flavor. It can be purchased ready-made.
👩‍🍳 How to make the pistachio cake roll
Pistachio cake roll sponge step by step
Prep: Preheat oven to 355°F (180°C). Line a 9″ x 13″ pan with parchment. Grind pistachios to a flour-like texture; a few slightly larger bits are fine.
Step 1: In a large, clean bowl, beat eggs and sugar with an electric mixer and whisk attachment until the mixture is pale and voluminous. The batter should fall off the whisk in ribbons (about 8–12 minutes).
Step 2: Fold in vanilla, almond extract and optional green food coloring. Sift in flour and baking powder, add the ground pistachios, and gently fold by hand until no dry streaks remain.
Step 3: Spread the batter evenly into the prepared pan, reaching the edges. Bake 17–18 minutes, until a toothpick comes out mostly clean with a few crumbs. Immediately set a timer for 3 minutes after removing from the oven.
Step 4: After 3 minutes, flip the cake onto a clean kitchen towel, peel off parchment, then roll the cake from the short end into a loose roll. Let it cool rolled while you prepare the filling.
Raspberry filling and assembly step by step
Step 1: Combine raspberries, sugar and lemon juice in a saucepan. Simmer, stirring frequently, until the fruit breaks down, about 10 minutes.
Step 2: Strain the sauce through a fine sieve, pressing with a whisk to remove seeds. Cool the strained purée completely before folding into the filling.
Step 3: Whip cold heavy cream and vanilla to medium–stiff peaks.
Step 4: Fold in cold mascarpone until stiff peaks form, then gently fold in the cooled raspberry purée to create a pink, mousse-like filling.
Step 5: Unroll the cooled sponge slightly, remove the towel, then spread the raspberry mascarpone evenly. Arrange fresh raspberries across the filling and re-roll tightly. Place the roll on a serving platter.
Step 6: Cover and refrigerate for at least 4 hours, preferably overnight, so the filling firms and the roll slices cleanly.
Pistachio cream topping
Step 1: Trim the ends of the roll with a sharp knife for neat slices.
Step 2: Whisk cold heavy cream together with pistachio spread until thickened and increased in volume (about 4–6 minutes). Chill briefly in the freezer to firm, then pipe across the roll in decorative squiggles.
Step 3: Scatter crushed pistachios across the top and around the base, add fresh raspberries, and top with edible wafer butterflies for a playful finish.
✔️ Expert swiss cake roll tips
- Fold gently: Incorporate flour and ground pistachios by hand and stop as soon as dry streaks disappear to avoid deflating the batter.
- Bake precisely: Test for doneness early; a toothpick should come out mostly clean with a few crumbs attached to avoid underbaking and cracking.
- Rest 3 minutes before rolling: Let the cake set briefly after baking; too short or too long increases the chance of cracking.
- Chill the filled roll: Refrigerate at least 4 hours or overnight to firm the filling for clean slices.
🥄 Make ahead and storage
This cake roll is ideal to prepare ahead: flavors meld and slices are cleaner after an overnight chill. Keep refrigerated in an airtight container up to 4 days. Freeze well for up to 2 months, though fresh raspberries in the filling may soften after freezing and thawing.
🍥 How I prevent my swiss roll cake from cracking
Swiss rolls are elegant and relatively low-fuss when handled correctly. The most reliable techniques to avoid cracks are proper baking, a short rest before rolling, and careful unrolling/filling.
Key tips:
- Avoid underbaking: Start testing at 15 minutes so the cake is set but still flexible.
- Let the cake rest three minutes: This gives the sponge time to stabilize before rolling without cooling enough to become stiff.
- Do not unroll while too warm: Unrolling while still hot increases the chance of internal splits.
- Don’t unroll fully when filling: Leave a bit of sponge at the edges and use a spatula to push filling into the crevice so the roll remains intact.
đź“– Recipe FAQs
At least 4 hours in the fridge for the best texture and clean slices; overnight is ideal.
Yes—raw pistachios work, but roasted nuts give more flavor. Adjust if your nuts are heavily salted.
Either is fine for the cooked sauce; use fresh raspberries for decorating and for the raspberries placed inside the filling.
🍓 More related recipes
- Pistachio Chocolate Chip Cookies
- Lemon Raspberry Cake
- Mango Coconut Swiss Roll Cake
- Raspberry Tiramisu
Did you make this recipe? I’d love to hear your feedback and see your creations—share in the comments or tag @flouringkitchen on social media.
đź“– Recipe
Raspberry Pistachio Cake Roll
Mary
Ingredients
Pistachio Sponge Cake
- Âľ cup pistachios, shelled, salted and roasted
- 6 large eggs, room temperature
- 1 cup granulated sugar
- 1 teaspoon pure vanilla extract
- Optional green food coloring
- ÂĽ teaspoon natural almond extract
- Âľ cup all-purpose flour (90g)
- ½ teaspoon baking powder
Raspberry Filling
- 2 cups raspberries (fresh or frozen)
- ½ cup granulated sugar
- 1 tablespoon lemon juice
- 1 cup heavy whipping cream, cold
- 1 teaspoon pure vanilla extract
- 1 cup mascarpone cheese, cold
- 1 cup fresh raspberries (for filling and decoration)
Pistachio Topping and Decoration
- ÂĽ cup heavy whipping cream, cold
- ½ cup pistachio spread, cold
- ÂĽ cup fresh raspberries
- 2 tablespoons pistachios, ground
- Edible wafer butterflies (optional)
Instructions
Pistachio Sponge Cake
- Preheat oven to 355°F (180°C). Line a 9″ x 13″ pan with parchment. Grind pistachios to a coarse flour.
- In a clean bowl, beat eggs and sugar until pale and thick, about 8–12 minutes.
- Add vanilla, almond extract and optional food coloring. Sift in flour and baking powder, add ground pistachios, and fold gently until combined.
- Spread batter into the prepared pan and bake 17–18 minutes. Set a 3-minute timer after removing from the oven.
- After 3 minutes, flip cake onto a kitchen towel, remove parchment, then roll from the short end. Cool rolled while preparing filling.
Raspberry Filling
- Combine raspberries, sugar and lemon juice in a saucepan and simmer until broken down, about 10 minutes. Strain and cool.
- Whip cold cream and vanilla to medium–stiff peaks. Fold in mascarpone until stiff, then gently fold in the cooled raspberry purée.
- Unroll the cake slightly, remove the towel, spread the filling evenly, add fresh raspberries, and re-roll tightly. Refrigerate at least 4 hours or overnight.
Pistachio Topping and Decorating
- Trim the ends of the roll for clean slices.
- Whisk cold whipping cream with pistachio spread until thickened, then chill briefly to firm. Pipe over the roll and scatter ground pistachios and fresh raspberries. Add edible butterflies if desired.
Notes
Make ahead and storage: Chill the cake overnight for the best texture. Store refrigerated in an airtight container up to 4 days. Freeze up to 2 months; fresh raspberries may soften after thawing.
Tips for success:
- Fold flour and pistachios gently to avoid deflating the batter.
- Do not underbake — test early to prevent cracking.
- Let the cake rest 3 minutes before rolling.
- Do not unroll fully while the sponge is still warm; leave a small edge when filling.
- Chill the filled roll at least 4 hours or overnight so slices are clean.
Nutrition
Carbohydrates: 51 g
Protein: 11 g
Fat: 33 g
Saturated Fat: 14 g
Let us know how it was!