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Ingredients:
For the Sponge Cake:
4 large eggs, separated
3/4 cup granulated sugar
1 teaspoon vanilla extract
3/4 cup all-purpose flour, sifted
1/4 teaspoon salt
For the Filling:
1 cup heavy whipping cream, chilled
2 tablespoons powdered sugar
1/2 teaspoon vanilla extract
1/2 cup fresh raspberries
1/4 cup chopped pistachios
1/4 cup white chocolate chips
For the Topping:
1/2 cup white chocolate, melted
1/4 cup chopped pistachios
Powdered sugar for dusting
Directions:
1. Prepare the Sponge Cake:
– Preheat oven to 350°F. Line a 10×15-inch jelly roll pan with parchment paper and grease lightly.
– Beat egg yolks and sugar together until pale and fluffy. Add vanilla extract and mix well.
– In a separate bowl, beat egg whites with salt until stiff peaks form.
– Gently fold the egg whites into the yolk mixture. Gradually fold in the sifted flour until just combined.
– Spread the batter evenly into the prepared pan and bake for 12-15 minutes, or until the top springs back when lightly touched.
2. Roll the Cake:
– Dust a clean kitchen towel with powdered sugar. Carefully invert the hot cake onto the towel and remove the parchment paper.
– Starting from one short side, roll the cake tightly with the towel. Let cool completely.
3. Prepare the Filling:
– Beat heavy cream, powdered sugar, and vanilla extract together until stiff peaks form.
– Unroll the cooled cake and spread the whipped cream evenly over the surface. Sprinkle with raspberries, pistachios, and white chocolate chips.
4. Assemble the Roulade:
– Gently roll the cake back up (without the towel) and place it seam-side down on a serving platter.
5. Decorate the Roulade:
– Drizzle melted white chocolate over the top and sprinkle with chopped pistachios. Dust lightly with powdered sugar for a finished look.
6. Serve and Enjoy:
– Slice into rounds and serve chilled or at room temperature for a stunning dessert.
Prep Time: 30 minutes | Baking Time: 15 minutes | Total Time: 45 minutes | Kcal: 280 kcal | Servings: 8 servings
