Pistachio-Chocolate Chiffon Roll Recipe

Name: Pistachio-Chocolate Chiffon Roll
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup cake flour; 3/4 cup sugar, divided; 1 teaspoon baking powder; 1/4 teaspoon salt; 3 large egg yolks; 1/4 cup vegetable oil; 2 ounces German sweet chocolate, melted and cooled; 1/3 cup water; 4 large egg whites; 1/4 teaspoon cream of tartar; 1-1/4 cups heavy whipping cream; 2 tablespoons confectioners' sugar; 1 teaspoon vanilla extract; 1/2 teaspoon almond extract; 2 drops green food coloring; 1 drop yellow food coloring; 1/3 cup chopped pistachios; 4 ounces German sweet chocolate, melted and cooled; 1 tablespoon butter, softened; 1 cup confectioners' sugar; 1/8 teaspoon salt; 2 tablespoons plus 2 teaspoons milk

Servings: persons

3/4 cup cake flour
3/4 cup sugar, divided
1 teaspoon baking powder
1/4 teaspoon salt
3 large egg yolks
1/4 cup vegetable oil
2 ounces German sweet chocolate, melted and cooled
1/3 cup water
4 large egg whites
1/4 teaspoon cream of tartar
1-1/4 cups heavy whipping cream
2 tablespoons confectioners' sugar
1 teaspoon vanilla extract
1/2 teaspoon almond extract
2 drops green food coloring
1 drop yellow food coloring
1/3 cup chopped pistachios
4 ounces German sweet chocolate, melted and cooled
1 tablespoon butter, softened
1 cup confectioners' sugar
1/8 teaspoon salt
2 tablespoons plus 2 teaspoons milk

1
Line a greased 15x10x1-in. baking pan with waxed paper and grease the paper; set aside. In a bowl, combine the flour, 10 tablespoons sugar, baking powder and salt. Combine the egg yolks, oil and chocolate; add to the flour mixture and beat until well combined. Add water; beat until smooth.
2
In another bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually add remaining sugar, beating on high until stiff peaks form. Fold into the chocolate mixture. Pour into prepared pan. Bake at 350u00b0 for 20 minutes or until a toothpick inserted in the center comes out clean.
3
Cool for 5 minutes. Invert cake onto a towel dusted with confectioners' sugar. Roll up cake in the towel, starting with a short side. Cool completely on a wire rack.
4
For filling, in a bowl, beat the cream, sugar and extracts until soft peaks form. Add food coloring; mix well. Unroll cake; spread filling to within 1/2 in. of edges. Sprinkle with pistachios. Roll up again. In a small bowl, combine the glaze ingredients; beat until smooth. Spread over cake. Cover and refrigerate for 1 hour before serving.

1190

kcal

Calories

Fat

141

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: 3/4 cup cake flour, 3/4 cup sugar, divided, 1 teaspoon baking powder, 1/4 teaspoon salt, and more.

Yes, Pistachio-Chocolate Chiffon Roll falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pistachio-Chocolate Chiffon Roll

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