Banana Pistachio Roulade Cake
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- 1/4 c
- caster sugar
- 2 1/2 Tbsp
- plain flour, sifted
- 2 c
- bananas, chopped
- cup pure icing sugar, sifted
- 250g mascarpone cheese
- 2 Tbsp
- crushed pistachios, toasted
- pure icing sugar, to serve
1Preheat oven to 200°C. Grease a 25cm x 30cm Swiss roll pan.
Line with baking paper.
Dust lightly with flour.
Using an electric mixer, beat eggs and sugar together for 5 minutes or until thick and creamy.
Using a large metal spoon, fold flour into egg mixture until just combined.
Spread mixture over prepared pan. Smooth surface. B
ake for 5 minutes or until a skewer inserted into the centre comes out clean.
Turn sponge onto a sheet of baking paper.
Carefully peel away baking paper lining. Allow to cool.
Mash bananas roughly with a fork. Add icing sugar and stir to combine. Fold banana mixture into mascarpone.
Spread mixture over sponge, leaving a 1cm border.
Using baking paper as a guide, roll up sponge from short end to enclose filling.
Place sponge, seam side down, on a plate. Top with crushed pistachios. Dust with icing sugar. Serve.