This Pistachio Almond Swiss Roll is a nutty, creamy dessert with fluffy sponge and almond-pistachio whipped filling—perfect for gatherings.

Scale

4 large eggs

1 cup granulated sugar

1 teaspoon vanilla extract

1 cup all-purpose flour

1 teaspoon baking powder

1/4 teaspoon salt

1/2 cup unsalted butter, melted

1/2 cup pistachios, finely chopped

1/2 cup almonds, finely chopped

1 cup heavy cream

1/4 cup powdered sugar

1 teaspoon almond extract

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1. Preheat oven to 350°F (175°C). Line a jelly roll pan with parchment.

2. Beat eggs and sugar until pale and fluffy. Add vanilla.

3. Fold in flour, baking powder, and salt. Mix in melted butter.

4. Bake for 12–14 minutes until golden and springy.

5. Invert cake onto a powdered sugar–dusted towel, peel parchment, roll while warm.

6. Whip cream with powdered sugar and almond extract until soft peaks form. Fold in nuts.

7. Unroll cooled cake, spread filling, roll again, and chill before serving.

Roll cake while warm to avoid cracks.

Store covered in fridge for up to 3 days.

Best served chilled for clean slices.