Red Velvet Swiss Roll with Pistachio Cream

Preheat the oven to 190°C (375°F). Line a baking sheet with silicone-coated parchment paper.

In a saucepan, heat the milk and butter until boiling (you can also add the food coloring here).

Whip the eggs, egg yolks, and sugar together until the mixture triples in volume.

In a separate bowl, sift together the flour, cocoa powder, baking powder, and salt. Gently fold into the egg mixture.

Transfer a few spoonfuls of the batter into the warm milk mixture and stir to combine. Pour this back into the main batter. Gently fold together.

Spread the batter evenly onto the baking sheet and bake for 15 minutes (or until done).

For the cream, combine all ingredients in a bowl and whip until fluffy and stiff.

Transfer the cooled sponge cake onto either a kitchen towel or parchment paper, then spread the cream evenly over the surface.

Roll it up tightly from the short side.