BANANA PISTACHIO ROULADE CAKE
Steps:
- 1. Preheat oven to 200°C. Grease a 25cm x 30cm Swiss roll pan. Line with baking paper. Dust lightly with flour. Using an electric mixer, beat eggs and sugar together for 5 minutes or until thick and creamy. Using a large metal spoon, fold flour into egg mixture until just combined. Spread mixture over prepared pan. Smooth surface. B ake for 5 minutes or until a skewer inserted into the centre comes out clean. Turn sponge onto a sheet of baking paper. Carefully peel away baking paper lining. Allow to cool. Mash bananas roughly with a fork. Add icing sugar and stir to combine. Fold banana mixture into mascarpone. Spread mixture over sponge, leaving a 1cm border. Using baking paper as a guide, roll up sponge from short end to enclose filling. Place sponge, seam side down, on a plate. Top with crushed pistachios. Dust with icing sugar. Serve.
BANANA PISTACHIO ROULADE CAKE
How to make Banana Pistachio Roulade Cake
Provided by @MakeItYours
Number Of Ingredients 9
Steps:
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- Preheat oven to 200°C. Grease a 25cm x 30cm Swiss roll pan.
- Line with baking paper.
- Dust lightly with flour.
- Using an electric mixer, beat eggs and sugar together for 5 minutes or until thick and creamy.
- Using a large metal spoon, fold flour into egg mixture until just combined.
- Spread mixture over prepared pan. Smooth surface. B
- ake for 5 minutes or until a skewer inserted into the centre comes out clean.
- Turn sponge onto a sheet of baking paper.
- Carefully peel away baking paper lining. Allow to cool.
- Mash bananas roughly with a fork. Add icing sugar and stir to combine. Fold banana mixture into mascarpone.
- Spread mixture over sponge, leaving a 1cm border.
- Using baking paper as a guide, roll up sponge from short end to enclose filling.
- Place sponge, seam side down, on a plate. Top with crushed pistachios. Dust with icing sugar. Serve.
PISTACHIO ROULADE
Make and share this Pistachio Roulade recipe from Food.com.
Provided by lemoncurd
Categories Dessert
Time 1h
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- For the Cake: Sift together the flour and salt and set aside.
- Mix 2/3 cup of the sugar, 3 of the egg yolks, the vanilla, orange juice and zest in a large bowl.
- Beat on high speed until thick and pale yellow (about 2 to 3 minutes).
- Beat the egg whites and cream of tartar in another bowl on medium speed until soft peaks form.
- Gradually add 1/3 cup sugar, beating until peaks are stiff but not dry.
- Sift flour over yolk mixture.
- Fold in a third of the egg whites, then fold in remainder until incorporated (do not overmix).
- Line a 13-by-18-inch jelly-roll pan with parchment (no greasing necessary).
- Spread the batter evenly in the pan.
- Bake 25 to 30 minutes until golden brown and the cake springs back when lightly touched.
- For the Filling: Chop the chocolate into chunks, place in a bowl over a simmering pan of water and stir until melted.
- Remove from heat and let cool.
- Whip cream until stiff.
- Fold into the chocolate.
- Add the pistachios, mix and refrigerate until firm (about 30 minutes).
- Assembly: Cut two pieces of waxed paper the length of the jelly-roll pan.
- Place on counter, overlapping slightly on the long edge, and sprinkle lightly with sugar.
- Loosen the cake from the pan edges with a small knife.
- Flip the pan with cake over the paper, remove the pan and spread the filling on the cake.
- Start rolling the cake from the long edge.
- Lift the paper and the cake will roll onto itself once you start.
- Roll tightly, wrap in waxed paper and refrigerate.
- Before serving, remove the paper and cut slices on the bias.
- Garnish each piece with piped whipped cream, an orange strip and chopped pistachios, if desired.
Nutrition Facts : Calories 681.6, Fat 40.9, SaturatedFat 20.6, Cholesterol 225.7, Sodium 181, Carbohydrate 68.6, Fiber 2.1, Sugar 52, Protein 12.9
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