Pistachio and Buttercream Roulade Cake

Instructions

1. 1

   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.

2. 2

   In a bowl, whisk the eggs, sugar and vanilla with an electric mixer for 5 minutes.

3. 3

   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.

4. 4

   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.