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Pistachio and Raspberry Cake Roll

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Notes

Ingredients:
  • 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
Instructions:
  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.
Nutrition:
  • Calories: Information not provided
  • Saturated Fat: Information not provided
  • Sugar: Information not provided