Pistachio and Buttercream Roulade Cake
Pistachio and Buttercream Roulade Cake
Ingredients
- 5 eggs
- 1/2 cup (125 ml) sugar
- 1 teaspoon (5 ml) vanilla extract
- 1/2 cup (125 ml) cake flour
- 1/2 teaspoon (2.5 ml) baking powder
- 1/2 cup (125 ml) unsalted pistachios, finely chopped
- 2 tablespoons (30 ml) unsalted butter, melted
- 3 egg yolks
- 3/4 cup (180 ml) sugar
- 1/2 cup (125 ml) water
- 3/4 cup (180 ml) unsalted butter, cut into pieces and softened
- 1/2 teaspoon (2.5 ml) vanilla extract
Instructions
- With the rack in the middle position, preheat the oven to 180 °C (350 °F). Line a 43 x 31-cm (17 x 12-inch) baking sheet with parchment paper. Butter the sides of the baking sheet.
- In a bowl, whisk the eggs, sugar and vanilla with an electric mixer for 5 minutes.
- In another bowl, sift the flour and baking powder. With a spatula, fold into the previous mixture. Fold in the pistachios and butter. Spread the batter on the baking sheet. Bake for 13 minutes or until a toothpick inserted in the centre of the cake comes out clean.
- Right out of the oven, flip the cake onto a parchment paper sprinkled with sugar. Remove the baking parchment paper. Roll the cake onto itself and let cool to room temperature.
Pistachio and Buttercream Roulade Cake