Lemon Pistachio Roll (Print Version)
# Ingredients:
01 -
6 eggs, make sure they're at room temp.
02 -
1 cup white sugar.
03 -
Grated zest of 1 lemon.
04 -
Half a teaspoon of lemon flavoring.
05 -
1 cup plain flour.
06 -
8 ounces of softened cream cheese.
07 -
A sprinkle of lemon zest from 1 lemon.
08 -
3/4 cup icing sugar.
09 -
1/2 teaspoon of lemon flavoring.
10 -
A splash of vanilla flavoring (1/2 teaspoon).
11 -
1 cup of thick whipping cream.
12 -
1/4 cup sweet powdered sugar.
13 -
1 teaspoon of vanilla flavor.
14 -
A quarter cup of ground-up pistachios.
15 -
Extra pistachios for sprinkles (optional).
# Instructions:
01 -
Set your oven to 350°F. Cover a high-sided half sheet pan with parchment and spritz it with some nonstick spray. Keep it aside for now.
02 -
Break eggs into a mixing bowl (or a stand mixer bowl). Using a whisk attachment, whisk until they get frothy. Slowly scoop sugar in while mixing. Keep going for 10 minutes until it looks pale, thick, and ribbon-like.
03 -
Sprinkle sifted flour over the fluffy egg mixture. Add in the grated lemon zest and lemon flavor right on top. Use a rubber spatula to gently fold everything together until smooth.
04 -
Pour the batter gently into your prepped pan. Tilt the pan so it spreads to the edges evenly. Bake for 15-18 minutes, just until the cake is lightly golden and bounces back if you press it.
05 -
Cool the cake for about 3 minutes. Toss a generous layer of powdered sugar over a clean kitchen towel. Turn the cake out onto the towel, pull away the parchment, and roll it up with the towel tucked in. Let it cool down all the way.
06 -
Blend cream cheese, lemon zest, icing sugar, lemon flavor, and vanilla until nice and thick. Stir in your ground pistachios. Unroll the cooled cake, spread the filling evenly, roll it back up, cover with plastic wrap, and chill for 1-2 hours.
07 -
Whip heavy cream with powdered sugar and vanilla until stiff peaks form. Take the chilled roll, place it on a serving dish, and coat with whipped cream. Sprinkle pistachios on top (if you'd like). Keep it cold until you're ready to eat.
# Notes:
01 -
Make sure the eggs aren't cold, they should be warm.
02 -
Roll up the cake while it's still hot so it doesn't crack.