Step 1

Start by preheating the oven to 350F/177C. Spray the sides of a large, 13x18-inch sheet pan with baking spray, then line the bottom with parchment paper.

Step 2

Place the shelled pistachios into a food processor, then pulse the nuts until they are coarsely ground. Set aside.

Step 3

Place the eggs, sugar, and vanilla into a stand mixer bowl and whisk on high speed for 7 to 9 minutes, until the eggs are thick, fluffy and voluminous. In a separate bowl, combine the flour and baking powder.

Step 4

Sift the flour into the whisked eggs in 3 batches, folding gently but thoroughly after each addition. Measure out 1 cup of the ground pistachios and fold those in gently.

Step 5

Spread the cake batter into the prepared sheet pan, leveling the batter gently with an offset spatula.

Step 6

Bake the cake at 350F/177C for 18 to 21 minutes, until the top is lightly browned and the cake is set. While the cake is baking, prepare everything for rolling the cake.

Step 7

The sponge cake needs to be rolls immediately after baking! Remove it from the oven, run a knife along the edges to loosen the cake from the pan, then sprinkle a light dusting of powdered sugar over the top using a sifter.

Step 8

Place a clean tea towel or kitchen towel over the cake, place a wire rack over the top, then invert the cake onto your work surface. Lift off the pan and peel away the parchment paper.

Step 9

Place the peeled paper back onto the cake, then gently and loosely roll the cake up, starting with the short end.

Step 10

Allow the cake to cool completely before assembling it!

Step 11

Soften the cream cheese at room temperature for 20 minutes. Place the slightly softened cream cheese into a mixer bowl with a flat beater attached. Beat it for 4 to 5 minutes, scrapping down the sides of the mixing bowl occasionally, until the cream cheese is smooth.

Step 12

Add in the chilled heavy cream, vanilla, and powdered sugar. Switch to a whisk attachment and mix for about 1 minute.

Step 13

Stop to scrape down the sides of the mixing bowl, then continue to whisk on medium-high speed until stiff peaks form, about 4 to 5 minutes. Keep the frosting chilled until ready to use.

Step 14

Simply place the raspberries and sugar into a flatter bowl, grab a fork, and mash the berries into a puree. You can leave the sugar out for a tarter flavor.

Step 15

Once the pistachio sponge cake is completely cooled, very gently unroll it on a wire rack. Spread the crushed raspberries evenly over the sponge cake, all the way to the edges.

Step 16

Next, add a few cups of the prepared whipped cream frosting. Don’t overfill the cake, as this can cause it to split and crack! Spread the frosting evenly to the edges with an offset spatula.

Step 17

Sprinkle a few handfuls of the remaining ground pistachios over the frosting.

Step 18

Gently begin to roll the cake back up, the same way it was roll initially. Watch my video tutorial to see how it’s done! Roll the cake off the wire rack and onto a flat platter/tray.

Step 19

Once the cake is rolled, grab an offset spatula and frost the outside of the Swiss roll cake with a generous amount of the whipped cream frosting. Sprinkle more of the ground pistachios on the outside to garnish the cake.

Step 20

Next, transfer any remaining frosting into a pastry bag; I used Ateco tip #Pipe dollops of the whipped cream over the top, then garnish with fresh raspberries and mint leaves.

Step 21

Before enjoying this delicious pistachio raspberry Swiss roll cake, I recommend letting it chill in the refrigerator overnight, or for at least 12 hours. This will allow the berries and the whipped cream to further soften the dry sponge cake, making the cake even better!

Step 22

Use a sharp, serrated knife to slice the cake roll into 1-inch-thick slices. For more raspberry flavor, add a small handful of berries onto each serving.