Pistachio Raspberry Swiss Roll Recipe

Pistachio Raspberry Swiss Roll is a decadent dessert with pistachios, fresh raspberries, and homemade whipped cream frosting. This delicious cake is perfect for a dinner party, holiday celebration, or just a snack any day of the year. Also known as raspberry pistachio roulade, this is dessert cuisine at its finest and it is effortless to make.

The name of this dessert is misleading. The swiss roll cake was not actually invented by the Swiss. In fact, it was first made in Austria or Slovenia. The original was published in 1852 and it was called a jelly roll made with fruit jelly. The dessert is also known as a roulade, swiss log, cream roll, or roll cake. It dates back to the 1800s during the time of donuts, sponge cake, and Battenberg cake. 

For this delicious pistachio raspberry swiss roll recipe, you will need ground pistachios, some pistachio paste, raspberries, cream cheese, and basic baking ingredients like flour, sugar, eggs, and vanilla. However, you can change things to make it your favorite flavor using different frosting, berries, or nuts. However you make it, it is sure to be scrumptious.

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Ingredients needed:

To make our raspberry pistachio Swiss roll cake recipe, just gather the ingredients listed here. Then, when you are ready to begin preparing the cake, scroll down to our printable recipe card for the instructions and measurements.

Pistachio cake ingredients:

• Shelled pistachios
• White granulated sugar
• All-purpose flour
• Large eggs: At room temperature.
• Pistachio paste
• Baking powder: Not baking soda.
• Lemon zest
• Vanilla extract
• Powdered sugar

Raspberry filling ingredients:

• Raspberries
• White granulated sugar

Whipped cream cheese frosting ingredients:

• Heavy cream: Very cold.
• Pistachio paste
• Cream cheese
• Powdered sugar: Confectioners’ sugar or icing sugar.
• Vanilla extract

To garnish:

• Mint leaves
• Fresh raspberries

How to make pistachio raspberry swiss roll from scratch?

Making the cake batter:

1. Preheat oven: First, preheat oven to 350 degrees F. Then, spray the sides of a jelly roll pan or baking sheet with baking spray, and line the bottom of it with baking parchment or parchment paper.
2. Grind pistachios: While you wait for the oven to heat, grind pistachios in a food processor until they are ground coarsely. Set aside until needed.
3. Form soft peaks: Now, beat vanilla, granulated sugar, pistachio paste, lemon zest, and eggs in a stand mixer on high with a whisk attachment for 8-10 minutes until it is thick and fluffy with soft waves. 
4. Add in the pistachio mix: In a separate bowl, whisk together the baking powder and flour. Then, gradually add the flour mixture to the pistachio mixture a little at a time, folding gently. Also, fold in 1 cup of chopped pistachios.

Preparing the cake:

1. Make the cake: To make the cake, pour the cake batter onto the prepared pan and spread it evenly. Bake for 19 to 21 minutes until the top is lightly brown and the cake springs back when you touch it.
2. Let it cool slightly: As the cake bakes, get everything you need to roll the cake. It has to be rolled while still warm. Run a knife along the edges to loosen it from the baking tray and sprinkle icing sugar evenly over the top.
3. Flip it over: Then, place a clean kitchen towel or clean tea towel on the cake, put a wire rack on top of that, and flip over the whole thing onto your counter or another flat work surface. Lift off the pan and remove the parchment paper.
4. Roll cake: After, put the parchment paper back on the cake and gently roll it, starting at the short end. Let it cool completely before putting it together.

Making the frosting:

1. Beat the cream cheese: First, beat your cream cheese in a large bowl with a mixer for four to five minutes, scraping the sides of the bowl a few times, until it is smooth.
2. Add other ingredients: Next, add the powdered sugar, vanilla, and heavy cream, and use a whisk attachment to whip for one minute.
3. Whisk some more: Last, scrape the sides of the bowl, and then whisk in the pistachio cream, on medium-high speed until stiff peaks form. This typically takes about four to five minutes. Put it in the fridge to chill until needed.

Making the raspberry filling:

1. Mash and mix: To make the filling, smash the berries into puree and then mix in the remaining icing sugar. Stir until thoroughly combined.

Putting together the cake:

1. Unroll the cake: Now, gently unroll the completely cooled cake onto a wire rack. Spread evenly the raspberries to the edges of the cake.
2. Add frosting and nuts: After, add a couple of scoops of whipped cream cheese frosting. Do not overfill or it may crack or split. Spread evenly and add a few handfuls of ground pistachios on top.
3. Roll it back up: Next, begin to gently roll the cake up the same way it was rolled before. Roll the cake onto a serving platter or prepared tin and coat the outside with the whipped cream frosting. Add more pistachio pieces on the outside for decoration.
4. Decorate and serve: Finally, put the remaining frosting into a pastry bag and add garnishes of rosettes, mint leaves, and raspberries before serving.

How to serve:

Whether you are having a celebration like a birthday, anniversary, or baby shower, this pistachio swiss roll cake is an attractive and delicious choice. Or, you can just make it because you like it and have it whenever you want. Here are some good serving ideas we wanted to pass along to you.

• Decorate the top of your roll cake with pistachio flowers. Just use pistachios to form small flowers shaped on top of the whipped cream frosting. 
• Instead of this whipped cream cream cheese frosting, just use our light and sweet homemade whipped cream. 
• Chocolate lovers will appreciate a sprinkle of chocolate chips on top.
• Another kind of frosting you may like on your raspberry pistachio roulade cake is our rich and thick cream cheese frosting. 
• Make this roll cake even more festive with rainbow sprinkles on top. 
• Serve with a side of ice cream. Try our delicious and easy recipe for no-churn cherry ice cream. 
• Skip the frosting on top and use raspberry jam or preserves instead.

Frequently asked questions

What is pistachio paste?

Also known as pistachio butter, pistachio paste is simply pistachios ground into a fine powder and made into a paste similar to peanut butter. You can use it in recipes like this one or spread it onto toast for a snack, add it to a filling for donuts or croissants, or top your favorite yogurt or ice cream with it. 

Do I need to separate the egg yolks for this recipe?

Not in this recipe. However, sometimes, the egg yolks and whites are separated when making the frosting. To make it this way, first beat the yolks and sugar until the mixture is pale yellow and really thick. It should double in size. This usually takes about four minutes. Then, use a balloon attachment to whisk the egg whites to soft peaks before folding them together. 

Are raw pistachios healthier?

Raw and unsalted pistachios have less salt, of course, and this is one thing that makes them healthier. However, they both have similar amounts of fiber, calories, and protein. Roasting makes them easier to eat but raw pistachios have a little bit more zeaxanthin and lutein, which are thought to decrease cancer risks. 

How do I make my own self-raising flour?

You do not need self-raising flour for this recipe. However, if you want to make some, it is simple. Just add 1/4 teaspoon of salt and 1.5 teaspoons of baking powder to each cup of all-purpose flour. Make sure you use very fine salt and whisk or sift it well before using it. Self-raising flour is often used in biscuits and cobblers. 

What are the nutrition facts in this recipe?

If you are worried about nutrition, calories, and fat, here are the approximate numbers. Each serving has 635 calories, 54 grams carbs, 44 grams fat, 22 grams saturated fat, and 1 gram of trans fat as well as 200 mg cholesterol, 204 mg sodium, and 43 grams of sugar. On the other hand, it also contains 12 grams protein, 2 mg iron, 133 mg calcium, 6 mg vitamin C, 1,559 units of vitamin A, and 314 mg potassium as well as 4 grams of fiber, 12 grams of monounsaturated fat, and 4 grams of polyunsaturated fat.

How to store leftovers:

• Store: You can store your leftover pistachio raspberry swiss roll cake in an airtight container in your refrigerator for up to four days.
• Freeze: If you have too much to eat in four days, place leftovers in a freezer-safe container and freeze for up to four months.
• Thaw: It is best to thaw your leftover cake in the fridge overnight before serving.

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