Quick Summary: This pistachio Swiss roll (also called a pistachio roulade or pistachio roll cake) is a light ground-pistachio sponge rolled around a white chocolate cream and fresh raspberries. It is the home baker's take on the classic Ottolenghi pistachio roulade, made in about 1 hour and serving 10. You bake a thin sponge for 15 to 18 minutes, roll it warm to prevent cracking, fill it with white chocolate cream and raspberries, then chill before serving.
Why you'll love this recipe
Here is why this pistachio roll cake is worth baking:
- Bakery-worthy flavor: Ground pistachios and fresh raspberries with white chocolate cream give it a pistachio Swiss roll taste that rivals a patisserie.
- Quick to make: It comes together in about one hour and yields ten generous servings.
- Naturally pretty: The ground pistachios tint the sponge a soft green, so the roll looks elegant with almost no decorating skill.
- An Ottolenghi-style classic: It is the home baker's version of the famous raspberry and pistachio roulade, simplified for a regular kitchen.
- Perfect for the holidays: It makes a delicious pistachio log cake for Christmas and celebrations.
Ingredients
For ingredients and detailed instructions, refer to the recipe card below.
- Pistachios are the stars of this roulade. Use raw pistachios to grind them in a food processor.
- Eggs: Use chilled eggs and separate the whites from the yolks with an egg separator. Afterward, let them come to room temperature.
- Sugar: Use granulated or caster sugar.
- Flour: Choose between store-bought self-rising flour or homemade. For homemade, just add two teaspoons of baking powder and ½ teaspoon of salt for every 1 cup (125 g) of plain or all-purpose flour. Sift together in a bowl before using.
- Salt enhances the cake's flavors.
- Almond extract adds an extra nutty flavor, but you can omit it if unavailable.
- Icing sugar: Make it yourself with a coffee grinder or use store-bought.
- Raspberries: Use fresh raspberries in the roulade recipe, or replace them with sliced fresh strawberries if desired. Please, avoid frozen red fruit.
- White chocolate: Use Lindt white chocolate or Callebaut white chocolate callets.
- Butter: The recipe calls for unsalted, softened butter. Make sure to bring it to room temperature 1-2 hours before you start.
- Cream cheese is used to make white chocolate cream. It is essential to bring cream cheese to room temperature.
- Heavy cream: Use your favorite brand of heavy or heavy whipping cream (30% fat content).
Equipment
A few basic tools help this pistachio roulade come together smoothly:
- Food processor: Grinds the raw pistachios into a fine meal for the sponge.
- Baking sheet: A flat, 12 x 16-inch (30 x 40 cm) rimmed pan or non-spill baking sheet gives the sponge an even thickness.
- Parchment paper or a silicone baking mat: Keeps the thin sponge from sticking, so it releases cleanly.
- Electric mixer: Whips the eggs and the white chocolate cream to the right volume.
- Offset spatula: Spreads the batter and the cream in an even layer.
- Kitchen or tea towel: Used to roll the warm sponge so it holds its shape without cracking.
How to make raspberry pistachio roulade
Step 1. Preheat oven to 390°F (200°C). To make the cake batter, grind the pistachios in a food processor until fine, then set aside.
Step 2. Place egg yolks and sugar in a bowl and beat with an electric mixer for about 4 minutes until the mixture becomes whitish.
Step 3. Pour the hot water along the sides of the bowl, add ground pistachios, and gently mix with a rubber spatula.
Step 4. In a separate bowl, sift the flour with salt, then add it to the egg yolk preparation and combine with a spatula (photo 1).
Step 5. In a clean bowl, beat the egg whites until soft peaks form. Add the beaten egg whites to the pistachio mixture in a few additions, mixing after each. Add almond extract and mix again (photo 2).
Step 6. Pour the batter onto a non-spill baking sheet or a baking tray lined with parchment paper.
Pro tip: If using a large baking sheet, give the batter the shape of a rectangle about 12 x 16 inches or 30 x 40 cm.
Step 7. Bake for 15 to 18 minutes. Remove the cake from the oven and let it cool for 5 minutes.
Step 8. To roll the cake, sprinkle the top of the baked cake with 2 teaspoons (10 g) of powdered (icing) sugar and cover with a kitchen towel.
Step 9. Flip the cake over so the towel is now down on the table. Next, peel away the silicone baking sheet or parchment. Dust the cake surface with the remaining powdered (icing) sugar (photo 3).
Step 10. Take the short end of the cake and roll it up with the kitchen towel inside (photo 4). Cool the biscuit down for 10 minutes, being rolled up.
Step 11. Unroll the sponge and let it rest at room temperature. The sponge might have curly ends or surface cracks, which are acceptable.
Pro tip: Read more about how to make roll cakes.
Step 12. To make the cream frosting, cut the white chocolate into pieces, melt it in a bain-marie or double boiler, and set it aside to cool.
Step 13. Meanwhile, beat the softened butter with an electric mixer for 30 seconds, then add the cream cheese at room temperature and whisk until smooth (photo 5).
Step 14. Add the melted white chocolate and continue whisking until creamy. Finally, add the cold heavy cream and almond extract, and whisk on medium-high speed until soft peaks (photo 6).
Step 15. To assemble the cake, spread two-thirds of the white chocolate cream over the unrolled cake and smooth it with the bent spatula.
Pro tip: Include a 1-inch (2.5 cm) gap on one end of the sponge. When rolling the cake, this area will be filled with cream.
Step 16. Arrange fresh raspberries (leave about 15 raspberries for the decoration) over the cream (photo 7). Roll the cake from the bottom up, starting at the short end, and cover it with the cream.
Step 17. Cover the cake with the cream, then spoon it with the back of a tablespoon or the end of a bent spatula (photo 8).
Step 18. Sprinkle the top of the cake with chopped pistachios and arrange 15 fresh raspberries. Transfer the rolled cake to a serving platter. Refrigerate.
Expert Tips
- Refer to the post about how to make a cake roll to learn all the tips and tricks for rolling cakes.
- Make-ahead option: Prepare the white chocolate cream one day in advance and keep it covered with plastic wrap in the fridge. Take it out 30 minutes before use.
- Take the cake out of the refrigerator 30 minutes before serving so the cream softens.
Recipe variations
This simple pistachio roll cake recipe is a great starting point for customization, with options to add other fresh fruit or different types of nuts.
- Replace raspberries with fresh strawberries, cut into quarters, and leave the rest of the recipe unchanged.
- Pair raspberries with milk or dark chocolate, switching the white chocolate in the cream recipe for the chocolate of your choice.
- Replace pistachios with almonds. Then, decorate the cake with roasted flaked almonds and fresh berries.
- Finally, raspberry and hazelnut are other possible combinations. Download a complimentary 10-page fruit flavor pairing chart and learn to create your own unexpected and delicious flavor combinations.
Storing & freezing
Store the assembled pistachio roll cake in the refrigerator for up to one day. Freezing the assembled cake is not recommended, since the fresh raspberries and cream soften and weep after thawing. If you want to prepare ahead, freeze the plain, rolled sponge without filling, wrap it tightly, then thaw it in the fridge and fill it before serving.
How to serve it
Serve the pistachio roll cake chilled, cut into thick slices so each one shows the spiral of white chocolate cream and raspberries. It pairs well with a cup of espresso or tea, and a few extra fresh raspberries and chopped pistachios on the plate make it look elegant. For a holiday table, dust it lightly with icing sugar just before serving to read as a festive pistachio log cake.
Recipe FAQ
What is a pistachio roulade?
A pistachio roulade, also called a pistachio Swiss roll or pistachio roll cake, is a thin ground-pistachio sponge spread with cream and rolled into a spiral. This version fills it with white chocolate cream and fresh raspberries.
Is this the Ottolenghi pistachio roulade?
This is a home baker's take on the classic raspberry and pistachio roulade, made famous by Yotam Ottolenghi and Nigella Lawson. It keeps the pistachio sponge, white chocolate, and raspberry pairing but simplifies the method for a regular kitchen. If you want the closer adaptation, see the linked Ottolenghi pistachio roulade recipe.
How do I keep the roulade from cracking?
Roll the sponge while it is still warm and flexible, using a towel dusted with icing sugar, and let it cool in that rolled shape. Do not overbake the thin sponge, and roll gently but firmly. A few small surface cracks or curly ends are normal and disappear once the cake is filled and covered with cream.
Can I use frozen raspberries?
Fresh raspberries work best because they hold their shape and do not release excess liquid. Frozen berries thaw into a watery filling that can make the sponge soggy, so they are not recommended for this recipe.
What kind of pistachios should I use?
Use raw, unsalted pistachios and grind them to a fine powder in a food processor for the sponge. Save a few chopped pistachios for decorating the top of the roll.
Can I make the pistachio roll cake ahead of time?
Yes. You can prepare the white chocolate cream up to 1 day in advance and keep it covered in the fridge. The assembled cake is best made the day of serving, then chilled, since the fresh raspberries are at their best fresh.
Can I freeze pistachio roulade?
The assembled cake does not freeze well, as the raspberries and cream soften after thawing. If needed, freeze the plain rolled sponge without filling, then thaw it in the fridge and fill it before serving.
How long does it keep?
Store the assembled roulade in the refrigerator for up to one day. Take it out about 30 minutes before serving so the cream softens slightly.
Why did my sponge turn out dry or tough?
Overbaking or overmixing the batter after folding in the egg whites can make the sponge dry and tough. Bake for only 15 to 18 minutes and fold the whites in gently so the batter stays airy.
Love roll cakes? Try these next!
- Nutella Cake Roll (aka Nutella Swiss Roll)
- Rosewater Meringue Roulade
- Chocolate Raspberry Swiss Roll
- Ottolenghi Pistachio Roulade
- Or browse all the cake recipes
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PrintRecipe card
Pistachio Swiss Roll (Raspberry Pistachio Roulade)
This pistachio Swiss roll, also known as a pistachio roulade, is a light pistachio sponge rolled with white chocolate cream and fresh raspberries. Easy to make in about an hour, it is an elegant pistachio roll cake for coffee breaks and holidays.
- Prep Time: 42 minutes
- Cook Time: 18 minutes
- Total Time: 1 hour
- Yield: 10 1x
- Category: Cakes
- Method: Baking
- Cuisine: French
Ingredients
For the roulade:
- 2.5 oz. (70 g) raw pistachios
- 4 eggs whites, room temperature
- 4 egg yolks, room temperature
- ½ cup (130 g) granulated sugar
- 2 tablespoons hot water
- 10 tablespoons (80 g) self-raising flour (see note #1)
- 1 pinch of salt
- ⅛ teaspoon almond extract (optional)
- 2 ½ tablespoons (20 g) powdered (icing) sugar
- 10.5 oz. (300 g) fresh raspberries
For the white chocolate cream:
- 7 oz. (200 g) white chocolate
- 2.6 oz. (75 g) unsalted butter, softened
- 9.8 oz. (280 g) cream cheese, room temperature
- 9.1 fl. oz. (270 ml) heavy cream, 30% fat
- ⅛ teaspoon almond extract (optional)
For the decoration:
- 15 fresh raspberries
- 0.5 oz. (15 g) pistachios
*Don't you have the correct baking pan on hand right now? Try this simple Cake Pan Converter!
** If needed, please refer to Baking Conversion Charts.
Instructions
- To make a cake batter, preheat the oven to 390°F (200°C). Grind the pistachios in a food processor until fine, and set aside.
- Place egg yolks and sugar in a bowl and beat with an electric mixer for about 4 minutes until the mixture becomes whitish. Pour the hot water along the sides of the bowl, add ground pistachios, and gently mix with a rubber spatula.
- In a separate bowl, sift the flour with the salt, then add it to the egg yolk preparation and combine with a spatula. In a clean bowl, place the egg whites and beat until soft peaks form. Add the beaten egg whites to the pistachio mix in a few additions, mixing after each addition. Add almond extract and mix again.
- Pour the batter into a non-spill baking sheet or a baking tray lined with parchment paper. If using a large baking sheet, shape the batter into a rectangle about 12 x 16 inches (30 x 40 cm). Bake for 15 to 18 minutes. Remove the cake from the oven and let it cool for 5 minutes.
- To roll the cake, sprinkle the top of the baked cake with 2 teaspoons (10 g) of powdered (icing) sugar and cover with a kitchen towel. Flip the cake over so the towel is now down on the table. Next, peel away the silicone baking sheet or parchment and dust the cake's surface with the remaining powdered (icing) sugar.
- Take the short end of the cake and roll it up with the kitchen towel inside. Cool the biscuit down for 10 minutes, being rolled up. Unroll the sponge and let it rest at room temperature. The sponge might have curly ends or surface cracks: it is acceptable.
- To make the chocolate cream, melt white chocolate cut into pieces in a bain-marie or double boiler, then set aside to cool. Meanwhile, beat the softened butter with an electric mixer for 30 seconds, then add the cream cheese at room temperature, and whisk until smooth.
- Add the melted white chocolate and continue whisking until creamy. Finally, add the cold heavy cream and almond extract, and whisk on medium-high speed until soft peaks.
- To assemble the cake, spread two-thirds of the white chocolate cream over the unrolled cake and smooth it with the bent spatula. Include a 1-inch (2.5 cm) gap on one end of the sponge. When rolling the cake, this area will be filled with cream.
- Arrange fresh raspberries (reserve about 15 for decoration) over the cream. Roll the cake from bottom to top, starting at the short end, and cover it with the cream.
- Cover the cake with the cream, then spoon it out with the back of a tablespoon or the end of a bent spatula. Sprinkle the top of the cake with chopped pistachios and arrange 15 fresh raspberries. Transfer the rolled cake to a serving platter. Refrigerate.
Notes
- Use store-bought self-rising flour, or make it by adding 2 teaspoons of baking powder and ½ teaspoon of salt to 1 cup (125 g) of plain or all-purpose flour. Sift dry ingredients together in a bowl before using.
- Refer to the post about how to make a cake roll to learn all the tips and tricks for rolling cakes.
- Make-ahead option: Prepare the white chocolate cream one day in advance and keep it covered with plastic wrap in the fridge. Take it out 30 minutes before use.
- Take the cake out of the refrigerator 30 minutes before serving so the cream softens.
Nutrition
- Serving Size: 1 slice
- Calories: 511
- Sugar: 28.9 g
- Sodium: 224 mg
- Fat: 36.7 g
- Saturated Fat: 20.2
- Carbohydrates: 40.5 g
- Fiber: 3.1 g
- Protein: 9 g
- Cholesterol: 147 mg
The nutritional information has been calculated using an online recipe nutrition calculator such as Verywellfit.com and is intended for informational purposes only. These figures should be used as a general guideline and not be construed as a guarantee.
The recipe was adapted from https://www.nigella.com. It was originally published in December 2018. The recipe has been revised to include improved content and photos.
Judy Porter says
My experience with chocolate cream: 1. Once I added slightly cooled chocolate to cream cheese and butter, small lumps of chocolate developed - was cream cheese too cold? and
2. Mixture curdled once cream added. Why?
Despite this, the roulade was delicious. Thanks
Irina | Baking Like a Chef says
Judy, cream cheese and butter have to be taken out of the fridge about 2 hours before making the cream (the longer the better). Yes, you will see lumps of chocolate if ingredients (cream cheese and/or butter) are cold. As for the second question, you probably over whisked the preparation. Once you add the cold cream, you need to beat till soft waves. I am glad to hear that you liked the roulade! Thanks.
Judy Porter says
Thank you so much for the explanation and yes, it’s winter here, so even at room temperature, they were still too cold. Yes, I think I did over-beat mixture. Will try it again in summer. Take care ?
Rebecca says
I LOVE raspberries on cake! This cake looks delicious!
Irina says
Thank you Rebecca!
Alison says
I've never made a roulade but your pictures look so beautiful and it has all my favorite flavors. Your clear directions have given me confidence to give it a try!
Irina says
Alison, you can make it! This rolled cake is easy and quick! Let me know, please, if you have any questions.
Heidy L. McCallum says
Wow, this recipe is a showstopper! It looks amazing and even tastes better per my husband. I will be making this again for the Holidays!
Irina says
Thank you Heidy! I am glad to know that your family love this rolled cake!
Marlynn | Urban Bliss Life says
I keep meaning to make roulade, and your step-by-step photos and instructions are so helpful! Thank you!
Irina says
Marlynn, happy baking and enjoy!
Erika says
This is a beautiful cake. Gorgeous color and will be great to serve at Christmas.
Irina says
Thank you Erika. Please, stay tuned for more to come: other rolled cakes are coming up!
Suzy says
This is such an elegant dessert! We loved the raspberries and pistachios together with the cream!
Irina says
Thank you Suzy! I am happy that you loved this rolled cake.
Bintu | Recipes From A Pantry says
What a tasty looking dessert! I love raspberries; so definitely need to try this.
Irina says
It is a great idea! Happy baking and enjoy!:)
Patty at Spoonabilities says
This cake looks so delicious and is such a special holiday dessert. Amazing that it's made in just an hour!
Irina says
Yes, Geoffrey, it is a great bonus that the dessert is made in an hour during a busy holiday season! Enjoy! Thanks for your comment.
Adriana says
Beautiful rolled cake! Love that you used raspberries and pistachios in this recipe. I need to try it maybe for NYE menu; it would be a hit!
Irina says
Surely, Adriana! This rolled cake will be a winner of the table. Happy baking and enjoy! Thanks for your comment.
Dannii says
That is such a beautiful dessert. I love pistachios.
Irina says
You will surely love the cake! Thank you Dannii.
Karen says
This is the most delicious cake I have ever tasted. I am not a big cake fan because I find most cakes too sweet. This one is perfect for me. You can see the recipe does not need that much sugar, and I am curious to see how it would taste if I can cut down the sugar the next time I make this cake. The raspberries' sourness also reduces some of the sweetness, and it's just a great combination with the cream cheese and white chocolate, which complements the nutty flavor of the cake so nicely. I think selecting the right white chocolate is important because the cream is the star of this cake, and that's where the sweetness will come from, and it's not overly sweet like using icing sugar in buttercreams.
Irina says
Karen, thank you very much for your feedback. I am happy to hear that you loved the cake. If you make it with less sugar, please, let me know how it went. It is always helpful for readers to know if they can cut down on sugar. 🙂 And I would like to see you among my subscribers to stay updated with the recipes from the blog: https://www.bakinglikeachef.com/subscribe/
Sophie says
A delicious and visually stunning dessert! I couldn't get my hands on raspberries, so I tried strawberries, and the flavor pairing is excellent. The pistachio flavor really comes through, and the cream isn't overly sweet. It baked very quickly in a convection oven, so I *may* have overbaked it -- I wonder if, with less time, it would be a bit fluffier? Thanks for this wonderful recipe that's easy to follow and even easier to put together 🙂
Irina says
Sophie, thank you very much for your feedback. I am so happy to hear that you loved the recipe, and it worked for you. As for the baking time, the way to figure it out is to test. Please, let me know if you test it one day. 🙂
Maike says
Very successful recipe. It was the first time I made a roulade, and my boyfriend told me how his mother would always have a hard time since it is so difficult. With the great tip on how to roll it, it was as easy as 1, 2, 3. The chocolate cream is very tasty!
Irina says
Thank you very much, Maike, for coming back and leaving a comment. And I glad that the recipe worked out for you!
Soraya says
Hello, great recipe. I want to try this so much! Can I leave the whipping cream out of the recipe and just use light cream cheese with the white chocolate? X
Irina says
Hello Soraya, thank you for your interest in the recipe. I would not recommend omitting whipping cream in the recipe since it is one of the main cream ingredients (it takes almost 1/3 of cream ingredients). I always suggest trying to make the recipe as it is and then experimenting.
Becca says
Did anyone else have an issue with the cream breaking up? Does this happen if it is mixed too long? What did I do wrong?
Irina says
Hello Becca, I am sorry to hear that your cream did not turn right. In this particular recipe, it is important to respect the temperature of the ingredients. First, please, check the recipe for chocolate mousse on how to melt chocolate. Then the chocolate has to cool down. The butter has to be softened and cream cheese - at room temperature. You should also use cold whipping cream. And yes, you should whisk until soft peaks. You might be over whisked the cream as well. Please, check if you made any mistakes and let me know. I will try to help you more if necessary.
Marie says
While you posted a source link, you don't seem to have mentioned the actual source, being Ottolenghi and Helen Goh's recipe, also found in their book "Sweet."
Irina says
Hello Marie, I will add the book title once I update the post. Thanks!!
Shannon says
What sized sheet pan do you use for this recipe? The one linked is 12x16x1, but I wanted to check since that's not a standard size. I am looking forward to baking this; thanks!
Irina says
Hello Shannon, yes, I used that particular baking sheet I bought on Amazon. But you can always recalculate the amounts of ingredients for the baking sheet you have using this cake pan calculator. Please, let me know if you have more questions. Happy baking!!
Judy l says
This was tasty, but a word of warning. When you add the heavy cream at the end, only whisk for about 5 seconds. Otherwise the cream will curdle.
Pauline says
Hi, when you made this, what kind of cream cheese did you use? Does the cream cheese spread from philadelphia work, or do you need the american block cheese? This has previously affected the texture in my baking, for example making cream cheese frosting, because the water content in the spread is higher than in the block, but I can only find the spread in my country.
Irina Totterman says
Hello Pauline, yes, the recipe calls for Philadelphia-style cream cheese, not spread.