Instructions
Step 1 Preheat the oven to 350°F (175°C) and line a jelly roll pan with parchment paper.
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Step 2 In a large bowl beat the eggs and granulated sugar with a mixer for 4–5 minutes until thick and pale.
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Step 3 Add vanilla extract and milk and mix gently.
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Step 4 In a separate bowl whisk together flour, cocoa powder, baking powder, and salt.
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Step 5 Fold the dry ingredients into the egg mixture until just combined.
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Step 6 Pour the batter into the prepared pan and spread evenly.
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Step 7 Bake for 10–12 minutes until the sponge springs back when lightly touched.
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Step 8 Turn the cake onto a clean kitchen towel dusted with powdered sugar and carefully roll it up while warm, then allow it to cool completely.
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Step 9 Melt the white chocolate chips and let them cool slightly.
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Step 10 In a bowl whip 1 cup heavy cream with powdered sugar and vanilla extract until soft peaks form.
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Step 11 Fold the melted white chocolate into the whipped cream to create the mousse filling.
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Step 12 Carefully unroll the cooled sponge and spread the white chocolate mousse evenly across the surface.
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Step 13 Roll the cake back up tightly and place seam-side down on a serving plate.
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Step 14 Whip the remaining heavy cream with powdered sugar and vanilla extract until stiff peaks form and pipe or spread over the cake.
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Step 15 Sprinkle chopped pistachios on top and chill for at least 1 hour before slicing.
Storage and Reheating Tips
Store the Swiss roll in an airtight container in the refrigerator for up to 3 days. Keep the cake chilled so the mousse filling stays firm. This dessert is best served cold and does not require reheating.
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