Pistachio-Chocolate Chiffon Roll

Looking for a dessert that screams luxury, elegance and style all in one? This Pistachio-Chocolate Chiffon Roll does that. It’s the perfect dessert for that stylish dinner party you’re hosting.


3/4 cup cake flour

3/4 cup sugar, divided

1 teaspoon baking powder

1/4 teaspoon salt

3 egg yolks

1/4 cup vegetable oil

1 cup German sweet chocolate, melted and cooled

1/3 cup water

4 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

© Wong Chee Yen | Dreamstime.com



- Line a greased 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.

- 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 200° for 20 minutes or until a toothpick inserted near the center comes out clean.

- 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.

- 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 2 cm 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.

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