Please wait, the site is loading...

White chocolate, pistachio and rose stripe cake


Serves: 12
timePrep time: 1 hr 30 mins
timeTotal time:
White chocolate, pistachio and rose stripe cake
Recipe photograph by Martin Poole

White chocolate, pistachio and rose stripe cake

Created by rolling the sponges rather than layering, the vertical stripes add a striking touch to this cake

Serves: 12
timePrep time: 1 hr 30 mins
timeTotal time:

Rate this recipe
Print Print

Nutritional information (per serving)
Calories
755Kcal
Fat
50gr
Saturates
27gr
Carbs
64gr
Sugars
52gr
Fibre
1gr
Protein
12gr
Salt
1.3gr

Sarah Akhurst

Sarah Akhurst

Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst ’s recipes
Sarah Akhurst

Sarah Akhurst

Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst ’s recipes

Ingredients

For the cake
  • 10 medium eggs
  • 300g golden caster sugar, plus 2 tbsp extra
  • 200g self-raising flour
  • 120g pistachios, finely ground
  • 100g butter, melted
For the white chocolate and rose buttercream
  • 100g white chocolate, chopped
  • 6 medium egg whites
  • 225g caster sugar
  • 450g butter, at room temperature, cut into 2cm chunks
  • 11⁄2 tbsp rose water, or to taste (we used KTC rose water)
To decorate
  • 20g pistachios, finely chopped
  • food-safe flowers

Step by step

  1. Preheat the oven to 180°C, fan 160°C, gas 4 and line a large Swiss roll tin, about 28cm x 39cm, with baking paper.
  2. You’ll need to make and bake the sponge in two batches: put 5 eggs in a free-standing mixer with 150g sugar and whisk until doubled in size; it will take around 5 minutes. Carefully fold in half each of the flour and ground pistachios, and then half the melted butter. Pour into the prepared tray and bake for 12-14 minutes, or until lightly golden and springy to the touch. Remove from the oven and leave to cool in the tray for 2 minutes.
  3. Lay a sheet of baking paper on your worktop, the same size as the tin. Sprinkle with 1 tablespoon of the extra caster sugar and then invert the tray onto the paper. Carefully remove the lining paper, then lay a clean sheet of baking paper on top. Carefully roll up the sponge like a Swiss roll from one of the short sides (with the paper inside) and leave to cool completely. Repeat the steps with the remaining ingredients to create another cake.
  4. To make the buttercream, melt the white chocolate in 30-second bursts in the microwave; set aside to cool. Put the egg whites in the bowl of a free- standing mixer with the whisk attached. Put the sugar in a pan with 50ml of water and heat gently until the sugar has dissolved. Bring to a simmer and cook until it reaches 116°C on a cook’s thermometer, then start to whisk the egg whites.
  5. When the sugar syrup reaches 120°C and the egg whites have soft peaks, slowly drizzle the hot syrup into the egg whites while whisking. Continue to whisk until the meringue is completely cold; this usually takes around 10 minutes.
  6. Slowly add the butter to the meringue, one chunk at a time, until it has all been incorporated. The mixture will split during this process, but it will all come together after about 5 minutes. Mix in the cooled chocolate, then add the rose water until you get the strength of flavour that you want.
  7. Unroll one sheet of sponge and cut it in half lengthways. Spread both pieces of sponge with buttercream, then roll up one half tightly. Abut the end of the unrolled sponge with the end of the rolled-up sponge and then continue to roll so that you’re creating a fat roll that will eventually stand on its end. Repeat with the second sponge, abutting the ends to give one large roll, and then place this with the swirl side down on a cake board. Cover the top and sides with the remaining buttercream and decorate with chopped pistachios and flowers.

You might also like...