Look for pistachio butter, not pistachio crème, as the latter is sweeter. If you’re not a fan of pistachios, use hazelnut butter instead.
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Yields:
10 serving(s)
Prep Time:
45 mins
Cook Time:
15 mins
Total Time:
1 hr
Cal/Serv:
447
Ingredients
FOR THE SPONGE
4 medium eggs
150 g caster sugar, plus 2tsp to sprinkle
1 tsp. vanilla bean paste
125 g plain flour
1 Tbsp. desiccated coconut
FOR THE ICING
100 g unsalted butter, softened, plus extra to grease
100 g icing sugar, sifted
250 g full-fat cream cheese, at room temperature
FOR THE FILLING
175 ml double cream
40 g pistachio butter, see intro
40 g icing sugar, sifted
Directions
Step 1Preheat oven to 180°C (160°C fan) mark 4. For the sponge, grease and line a 23 x 33cm swiss roll tin with baking parchment. Using a freestanding mixer or a handheld electric whisk and a large bowl, beat the eggs and sugar until thick, about 5min. Beat in the vanilla.
Step 2Sift in the flour and gently fold it in using a large metal spoon. Scrape into the prepared tin and gently smooth to level. Bake for 15min, or until the sponge is firm to the touch.
Step 3Sprinkle the 2tsp caster sugar over the sponge and cover with a sheet of baking parchment. Top with a wire rack, then invert the sponge on to the parchment and rack. Remove tin and gently peel away the lining parchment. While warm, carefully roll up the sponge from a long edge, using the base parchment to help. Cool completely (rolled).
Step 4Meanwhile, toast the desiccated coconut in a small frying pan until pale golden. Tip on to a plate; cool.
Step 5For the icing, in a large bowl using a handheld electric whisk, beat the butter and icing sugar until pale and fluffy. Beat in the cream cheese until just combined. Cover and chill until needed.
Step 6For the filling, in a medium bowl beat the cream, pistachio butter and icing sugar until fairly thick. Gently unroll the sponge, then spread the pistachio mixture over the top, leaving a 1cm border. With the help of the parchment, re-roll the sponge. Using a serrated knife, cut a short section diagonally from one end.
Step 7Transfer the long section to a serving plate or board and place the cut section at an angle to look like a branch. Using a palette knife, spread the icing all over the sponge. Sprinkle over the toasted coconut. Serve.
GET AHEAD Make up to 2 days ahead, then chill. Once set, loosely cover and keep chilled. Allow to come to room temperature before serving.
Per serving:
Calories: 447
Protein: 7g
Fat: 29g
Saturates: 16g
Carbs: 43g
Sugars: 33g
Fibre: 1g
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The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
