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Raspberry Pistachio Roulade (Rolled Cake)

A slice of Raspberry Pistachio Roulade with a whole cake: Close up

5 from 11 reviews

Raspberries, pistachios, and white chocolate cream are delightful in this easy Pistachio Roulade. You will never want a store-bought rolled cake again after trying this delicious recipe. A cake made in an hour is what we love during the busy holiday season.



For the roulade:

  • 2.5 oz (70 g) pistachios
  • 4 eggs whites
  • 4 egg yolks
  • 1/2 cup (130 g) granulated sugar
  • 2 tablespoon hot water
  • 10 tbsp (80 g) self-raising flour
  • 1 pinch of salt
  • 1/8 teaspoon almond extract
  • 2 1/2 tablespoon (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) butter, softened
  • 9.8 oz (280 g) cream cheese
  • 9.1 fl oz (270 ml) whipping cream
  • 1/8 tsp almond extract

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.


  1. Preheat oven to 390 F/200 C. To make the roulade, grind 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 untill 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 flour with salt and add into the egg yolks/sugar/pistachio preparation. Combine with the spatula. In a clean bowl, place the egg whites and beat till soft peaks. Add the beaten egg whites into the pistachio mix in three times. Add the almond extract and mix again. Pour the dough on a non-spill baking sheet and bake for 15 to 18 minutes. Remove the biscuit from the oven and let cool for 5 minutes.

  2. To roll the biscuit, sprinkle top of the biscuit with 2 tsp (10 g) powdered (icing) sugar and cover with a kitchen towel. Flip the biscuit over, so that the towel is now down on a table. Peel away the non-spill silicone baking sheet and dust the surface of the biscuit with the rest of powdered (icing) sugar. Take the short end of the biscuit 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.
  3. To make the chocolate cream, melt white chocolate cut into pieces in a bain-marie and set aside to let it cool down. Meanwhile, beat the softened butter with an electric mixer for 30 seconds, add cream cheese at room temperature and whisk until smooth. Add the melted white chocolate and continue to whisk until creamy. Finally, add the cold whipping cream, almond extract and whisk on medium-high speed till the cream forms soft waves.

  4. To assemble the roulade, spread two-thirds of the white chocolate cream on the surface of the biscuit and even with the bent spatula. It is practical not to spread the cream on one of the short ends of the sponge at the width of 2 cm. Arrange fresh raspberries (leave 15 raspberries for the decoration) over the cream and roll the biscuit from bottom to top, starting from the short end of the cake covered with the cream. Cover the cake all over and spoon it out with the back of a tablespoon or the end of the bent spatula. Sprinkle top of the cake with chopped pistachios and arrange 15 fresh raspberries in a line. Transfer the rolled cake on a serving platter.


  1. Make the white chocolate cream one day in advance and keep in the fridge. Take it out 30 minutes before use.
  2. Serve the roulade on the day of baking, although you might store the cake in the fridge for up to one day. Make sure to take the cake out of the refrigerator 30 minutes before serving.
  3. Use a store-bought self-rising flour or make it by adding 2 teaspoons of baking powder and 1/2 teaspoon of salt for each 1 cup (150 g) plain flour. Sift dry ingredients together into a bowl before using. You can simply use all-purpose flour as well.
  4. Using almond extract does boost an additional nutty flavor; you can omit this ingredient if you do not have it.


Keywords: pistachio roulade, pistachio rolled cake, pistachio roll cake, pistachio Swiss roll, buche de noel, christmas cake



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