Directions:
Preheat the Oven:
Begin by preheating your oven to 350°F (175°C). Line a 15×10-inch jelly roll pan with parchment paper to prevent the cake from sticking.
Make the Sponge Cake:
In a large mixing bowl, beat the eggs and granulated sugar together until the mixture becomes thick, pale, and fluffy. This usually takes about 5 minutes with an electric mixer.
Next, sift together the flour, cocoa powder, baking powder, and salt. Gently fold the dry ingredients into the egg mixture using a spatula, being careful not to deflate the air you’ve incorporated.
Bake the Cake:
Spread the batter evenly into the prepared jelly roll pan. Bake in the preheated oven for 10-12 minutes, or until the sponge is firm to the touch and springs back when gently pressed.
Roll the Cake:
While the cake is baking, prepare a clean kitchen towel by dusting it with powdered sugar. Once the cake is done, immediately turn it out onto the towel and carefully peel off the parchment paper. Gently roll the cake up in the towel (like a jelly roll) and allow it to cool completely.
Prepare the Filling:
While the cake cools, whip the heavy cream and powdered sugar together until stiff peaks form. Once whipped, gently fold in the cooled, melted white chocolate until well combined.
Assemble the Roulade:
Once the cake has cooled, carefully unroll it. Spread a generous layer of the white chocolate cream mixture over the cake. Scatter fresh raspberries and chopped pistachios on top of the cream. Roll the cake back up carefully, ensuring the filling stays inside.
Decorate the Roulade:
Transfer the rolled-up cake to a serving platter. Decorate the top with additional fresh raspberries, chopped pistachios, and white chocolate shavings for a beautiful finishing touch.
