Pistachio Roll

Time to roll up my sleeves again for another swiss roll! There's still a week to go before the Aspiring Bakers #9 - Swiss Rolling Times ends.My blogger friends have been making beautiful and creative swiss rolls, to name a few..polka dots swiss roll, cow prints swiss roll, black forest swiss roll, oranges, cherries, sweet potatoes, mixed fruits..etc. Want to look at those? The final round up of those swiss rolls should be up on the 1st/2nd August just go to that link above.
The roll i'm making this time is made up of pistachios which has been finely chopped , soft but grainy feel, not  fluffy type. If you ask me, i still prefer the sponge roll that i have made for my Black Sesame Swiss Roll, that was really fluffy and soft.

Here's the  recipe from the book ( Cakes by Rachel Lane/Carla Bardi )
Ingredients:
1/2 cup/60gm shelled and peeled pistachios
1/2 cup ( 100gm) sugar
1/2 tsp vanilla essence
2 large eggs, separated
1/2 cup( 75gm) all purpose flour
1/4 tsp salt
1/4 cup ( 30gms) confectioners'/icing sugar
2 tbsp rum( i leave this out)

Fillings:
I just used a simple filling with some non diary whipping cream and a little raspberry jam.

Method:
1.Preheat the oven to 350F/180C. Butter and flour a 10.5"x15.5" jelly roll pan. Line with parchment paper
2.Process the pistachio nuts and 2 tbsps of sugar in a food processor until finely chopped.
3.Beat the egg yolks, remaining sugar and vanilla in a medium bowl with an electric mixer at high speed until pale and thick. With mixer at low speed, gradually beat in the flour and pistachio mixture.
4.With mixer at medium speed, beat the egg whites and salt in a medium bowl until stiff peaks form. Use a large spatula to fold them into the batter. Spoon the batter into a prepared pan.( the batter almost like a paste)
5.Bake for 10-12 minutes or until springy to the touch. Dust a clean tea towel with icing sugar and roll up the cake. Let cool.
6.Unroll the cake and drizzle with rum. Spread with your favourite filling, reroll the cake and refrigerate for 1 hour.

Submitting this entry to the Aspiring Bakers #9 - Swiss Rolling Good Times ( July 2011 ) hosted by Obsessedly Involved with Food