Pistachio and Buttercream Roulade Cake | RICARDO

Ingredients

• 5 eggs
• 1/2 cup (125 ml) sugar
• 1 teaspoon (5 ml) vanilla extract
• 1/2 cup (125 ml) cake flour
• 1/2 teaspoon (2.5 ml) baking powder
• 1/2 cup (125 ml) unsalted pistachios, finely chopped
• 2 tablespoons (30 ml) unsalted butter, melted
• 3 egg yolks
• 3/4 cup (180 ml) sugar
• 1/2 cup (125 ml) water
• 3/4 cup (180 ml) unsalted butter, cut into pieces and softened
• 1/2 teaspoon (2.5 ml) vanilla extract