Ingredients
Method
Make the Cake Base
- Preheat the oven to 350°F (175°C) and line a 15x10 inch jelly roll pan with parchment paper.
- In a bowl, whisk together flour, baking powder, and salt.
- In a separate bowl, beat eggs and sugar until light and fluffy. Add vanilla extract and milk, mixing well.
- Gradually fold the flour mixture into the egg mixture until just combined.
- Spread the batter evenly in the prepared pan and bake for 20-25 minutes, or until a toothpick inserted comes out clean.
Prepare the Filling
- In a mixing bowl, combine softened cream cheese, sweet pickle relish, powdered sugar, and lemon juice. Mix until smooth and well combined.
Assemble the Cake Roll
- Once the cake is done, remove it from the oven and let it cool in the pan for 5 minutes.
- Carefully invert the cake onto a clean kitchen towel, remove the parchment paper, and roll the cake up with the towel. Let it cool completely.
- Unroll the cooled cake and spread the filling evenly over the surface.
- Roll the cake back up tightly and place it seam-side down on a serving platter.
Add the Topping
- Drizzle honey over the top of the cake roll.
- Sprinkle crushed pistachios generously on top.
Serve
- Slice the cake roll into pieces and serve immediately, or refrigerate until ready to serve.
Nutrition
Notes
For easier rolling, ensure the cake is cooled completely. You can substitute the sweet pickle relish with any other tangy pickle if desired.