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
150g
caster sugar, plus 2tsp to sprinkle
1tsp.
vanilla bean paste
125g
plain flour
1Tbsp.
desiccated coconut
FOR THE ICING
100g
unsalted butter, softened, plus extra to grease
100g
icing sugar, sifted
250g
full-fat cream cheese, at room temperature
FOR THE FILLING
175ml
double cream
40g
pistachio butter, see intro
40g
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.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
