How to Make a Delicious Pistachio and Raspberry Cake Roll?

Q: Can I use a different type of oil instead of corn oil? A: Yes, you can use a light, neutral-flavored oil as a substitute.

Q: Is it necessary to preheat the oven before baking the cake roll? A: Yes, preheating the oven ensures even baking.

Q: Can I use fresh raspberries instead of raspberry jam for the filling? A: Yes, fresh raspberries can be used, but they might release more moisture.

Pistachio and Raspberry Cake Roll


  • 40g Corn Oil
  • 30g Pistachio Paste
  • 45ml Milk
  • 50g Cake Flour
  • 5 Eggs
  • 50g Sugar
  • 3g Lemon Juice
  • 200g Whipped Cream
  • 5g Icing Sugar
  • 50g Raspberry Jam
  1. Mix corn oil with pistachio paste, then blend in the milk.
  2. Sift in the cake flour and mix well.
  3. Add egg yolks and stir until evenly combined.
  4. Pour the mixture into a baking tray.
  5. Preheat the oven to 155°C (311°F) and bake for 30 minutes.
  6. Whip the cream and spread it on the cooled cake, then roll.
  • Calories: Information not provided
  • Saturated Fat: Information not provided
  • Sugar: Information not provided
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