Persimmon Pistachio Roll Cake
Recipe type: Cake
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 10 pieces
A non traditional Yule log made with a rolled pistachio cake filled with a persimmon rose water filling.
  • Sheet Cake:
  • ¾ cup all purpose/plain flour
  • 3 tablespoons pistachios, ground fine
  • ¾ teaspoon baking powder
  • ⅓ cup milk
  • 2 tablespoons butter
  • 5 large eggs
  • ¾ cup sugar
  • Filling:
  • 2 cups persimmon chunks (about 4 whole, fresh ones)
  • ½ cup water
  • ¼ cup sugar
  • 1 cup heavy whipping cream
  • 1 tablespoon sugar
  • ½ teaspoon rose water, optional
  • Ground pistachios for decoration
  • Dried or fresh rose buds for decoration
  1. Persimmon Filling:
  2. Put the chunks of persimmons and ½ cup water into a small saucepan.
  3. Put on low heat and bring to a simmer.
  4. Let the persimmons soften and break down, mash down with a fork to help them along.
  5. Add the ¼ cup sugar and let simmer until all the liquid has evaporated.
  6. It will take about 20-25 minutes till the persimmons are cooked and the liquid has evaporated.
  7. Put into a small bowl and place in the fridge to cool.
  8. In the meantime, make the sheet cake.
  9. Once the cake is cooled and the persimmon filling has cooled, whip the heavy cream.
  10. In the bowl of a clean mixer bowl, add the 1 cup of cream, once the cream has thickened a little, add the tablespoon of sugar and continue whipping until thick.
  11. You want the cream quite stiff so it will hold the persimmon filling and stay firm in the cake as well.
  12. Fold in the persimmon filling and add the rose water if using.
  13. CAUTION: rose water is strong so start with ½ teaspoon. Too much will over power the cake to just rose water tasting.
  14. Sheet Cake:
  15. Preheat the oven to 350F.
  16. Grease and line with parchment paper a ½ size sheet pan (17.5 x 11.5 inches)
  17. Sift the flour, baking powder and ground pistachios together a few times.
  18. Keep aside until needed along with the sifter.
  19. In a saucepan or a microwaveable bowl, heat the milk and butter together till butter if melted and milk is hot.
  20. I zap it in the microwave for about 30 seconds at a time until the butter and milk are hot.
  21. Watch carefully as it can boil over.
  22. Keep aside until needed.
  23. In the bowl of a mixer, add the eggs and the sugar and which until pale, thick and frothy.
  24. This whisking is key to a sponge.
  25. The eggs have to be whipped sufficiently.
  26. Anything under whipped; the cake will not rise enough.
  27. The consistency of the whipped eggs and sugar have to be like softly whipped cream.
  28. Once the egg-sugar mixture is ready, sift the flour over the batter in 3 batches.
  29. Fold in carefully but completely.
  30. Bring the milk and butter up to a steam again (zap in microwave for 20 seconds)
  31. Pour the hot milk mixture all at once into the batter.
  32. Fold the batter thoroughly.
  33. Pour the batter into the prepared pan and place in the oven.
  34. Bake for 15-20 minutes until the top is light golden brown and the cake springs back when pressed gently.
  35. While the cake is in the oven, place a clean tea towel on the counter or table and dust liberally with powdered sugar.
  36. Once the cake comes out of the oven, run a knife around the edges of the cake and flip the cake carefully onto the sugared tea towel.
  37. Allow the cake to cool slightly before removing the paper liner.
  38. Once you remove the paper liner, place a large piece of foil over the top.
  39. Use a sheet tray as a support and place over the foil.
  40. Place a hand under the towel and cake, flip the cake over carefully, so the top the cake is now facing you to be filled.
  41. It's easier to fill the cake and roll if the cake isn't on the sheet tray so carefully remove the cake from the sheet tray on the foil and lay on table.
  42. Remove the tea towel from the top.
  43. Fill with 1½ cups of the filling.
  44. Spread the filling evenly over the top, not too thickly though.
  45. Carefully lift up one the short edges of the cake and start rolling tightly.
  46. Use the foil as leverage and a way to help roll and keep the roll compact and tight.
  47. Use one hand to hold the foil and the other to keep the cake tight as it rolls.
  48. It will crack a little at the beginning but the cracking will reduce as the roll gets bigger.
  49. Just keep the roll tight and compact at the beginning even if it crack.
  50. Shape with your hands as you are rolling.
  51. Once the cake is rolled, keep it covered and rolled in the foil.
  52. Refrigerate for an hour in the foil before serving.
  53. Remove the foil, use the remainder of the filling to cover the top of the cake lightly.
  54. Dust with ground pistachios and dried roses if desired.
Recipe by Coffee and Crumpets at