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

With the rack in the middle position, preheat the oven to 180 °C (350 °F). Line a 43 x 31-cm (17 x 12-inch) baking sheet with parchment paper. Butter the sides of the baking sheet.

In a bowl, whisk the eggs, sugar and vanilla with an electric mixer for 5 minutes.

In another bowl, sift the flour and baking powder. With a spatula, fold into the previous mixture. Fold in the pistachios and butter. Spread the batter on the baking sheet. Bake for 13 minutes or until a toothpick inserted in the centre of the cake comes out clean.

Right out of the oven, flip the cake onto a parchment paper sprinkled with sugar. Remove the baking parchment paper. Roll the cake onto itself and let cool to room temperature.

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