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Pistachio-Chocolate Chiffon Roll

 Pistachio-Chocolate Chiffon Roll
This cake roll keeps well in the freezer; just thaw and glaze before serving. I sometimes add crushed peppermint candies to the filling.
8-10 ServingsPrep: 45 min. Bake: 20 min. + chilling


  • 3/4 cup cake flour
  • 3/4 cup sugar, divided
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3 egg yolks
  • 1/4 cup vegetable oil
  • 2 ounces German sweet chocolate, melted and cooled
  • 1/3 cup water
  • 4 egg whites
  • 1/4 teaspoon cream of tartar
  • 1-1/4 cups heavy whipping cream
  • 2 tablespoons confectioners' sugar
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 1/2 teaspoon McCormick® Pure Almond Extract
  • 2 drops green food coloring
  • 1 drop yellow food coloring
  • 1/3 cup chopped pistachios
  • GLAZE:
  • 4 ounces German sweet chocolate, melted and cooled
  • 1 tablespoon butter, softened
  • 1 cup confectioners' sugar

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Pistachio-Chocolate Chiffon Roll (continued)

Ingredients (continued)

  • 1/8 teaspoon salt
  • 2 tablespoons plus 2 teaspoons milk


  • Line a greased 15-in. x 10-in. x 1-in. baking pan with waxed paper
  • and grease the paper; set aside. In a bowl, combine the flour, 10
  • tablespoons sugar, baking powder and salt. Combine the egg yolks,
  • oil and chocolate; add to the flour mixture and beat until well
  • combined. Add water; beat until smooth.
  • In another bowl, beat egg whites and cream of tartar on medium speed
  • until soft peaks form. Gradually add remaining sugar, beating on
  • high until stiff peaks form. Fold into the chocolate mixture. Pour
  • into prepared pan. Bake at 350° for 20 minutes or until a
  • toothpick inserted near the center comes out clean.
  • Cool for 5 minutes. Invert cake onto a towel dusted with
  • confectioners' sugar. Roll up cake in the towel, starting with a
  • short side. Cool completely on a wire rack.
  • For filling, in a bowl, beat the cream, sugar and extracts until soft
  • peaks form. Add food coloring; mix well. Unroll cake; spread filling
  • to within 1/2 in. of edges. Sprinkle with pistachios. Roll up again.
  • In a small bowl, combine the glaze ingredients; beat until smooth.
  • Spread over cake. Cover and refrigerate for 1 hour before serving.
  • Yield: 8-10 servings.