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Raspberry Pistachio Swiss Roll with White Chocolate Cream

A light sponge cake rolled with raspberry filling, white chocolate cream, and pistachio crunch.
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Prep Time 35 minutes
Cook Time 12 minutes
Total Time 47 minutes
Servings: 8 slices
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 280

Ingredients
  

Sponge Cake
  • 4 eggs room temperature
  • 0.75 cup granulated sugar
  • 1 tsp vanilla extract
  • 0.75 cup all-purpose flour
  • 1 tsp baking powder
  • 0.25 tsp salt
Raspberry Layer
  • 1.5 cups raspberries fresh or frozen
  • 2 tbsp granulated sugar
  • 1 tsp lemon juice
White Chocolate Cream
  • 6 oz white chocolate chopped
  • 1 cup heavy cream divided
  • 4 oz cream cheese softened
  • 1 tsp vanilla extract
  • 0.5 cup pistachios chopped

Equipment

  • Mixing bowls
  • Baking sheet
  • Wire rack
  • Hand mixer or stand mixer

Method
 

  1. Preheat oven to 350°F (175°C) and line a jelly roll pan with parchment paper.
  2. Beat eggs and sugar until pale and thick. Mix in vanilla extract.
  3. Fold in flour, baking powder, and salt gently.
  4. Spread batter evenly in pan and bake 10–12 minutes.
  5. Roll warm cake in parchment and cool completely.
  6. Cook raspberries with sugar and lemon juice until thickened. Cool.
  7. Melt white chocolate with half the cream. Beat with cream cheese and vanilla, then fold in whipped cream.
  8. Unroll cake, spread raspberry and cream layers, sprinkle pistachios, re-roll and chill.

Notes

Chill before slicing for clean spirals and best flavor.