Ingredients
Equipment
Method
- Preheat the oven to 350°F (175°C). Line a jelly roll pan with parchment paper and lightly grease it.
- Separate the eggs. In one bowl, beat the egg whites with half of the sugar until stiff peaks form.
- In another bowl, whisk the egg yolks with the remaining sugar and vanilla until pale and thick.
- Gently fold the whipped egg whites into the yolk mixture. Sift in the flour, baking powder, and salt, and fold just until combined.
- Spread the batter evenly into the prepared pan. Bake for 10-12 minutes, or until the sponge is lightly golden and springs back when touched.
- Dust a clean kitchen towel with powdered sugar. While the cake is still warm, invert it onto the towel, peel off the parchment, and roll the cake up gently with the towel inside. Let cool completely.
- To make the filling, whip the heavy cream and powdered sugar until soft peaks form. Add the pistachio paste and continue whipping until thick and spreadable.
- Carefully unroll the cooled sponge and spread the pistachio filling evenly over the surface. Re-roll the cake into a log, this time without the towel, and place seam-side down on a serving platter.
- Spread a thin layer of remaining filling on the outside, if desired. Sprinkle with crushed pistachios, dust with powdered sugar, and drizzle with melted white chocolate. Chill for at least 45 minutes before slicing and serving.
Notes
For the best texture, do not overbake the sponge. Slight cracks can be hidden with filling and decoration, so don’t worry if it’s not perfect!