• Remove eggs from the fridge about an hour before making the sponge.
• Toast shelled unsalted pistachios in a 325 degrees F preheated oven for 10 minutes. Set aside to cool then coarsely chop with a sharp knife.
• Preheat oven to 350 degrees F and line a 10" x 15" baking sheet with parchment paper extending slightly over the edges of the pan.

Prepare the sponge: 

• Separate the eggs, placing the yolks in a large bowl along with the sugar. Reserve the whites in a separate bowl. Whisk the yolks and sugar until smooth, pale yellow and frothy, about 3 minutes. Add vanilla extract.
• Sift all-purpose flour, baking powder and salt and use a spatula to stir into the egg yolk mixture. 
• Whisk the egg whites until they form stiff peaks.
• Stir half the egg whites into the batter. With a rubber spatula fold in the remaining egg whites. 
• Pour the batter in the prepared baking sheet. Tap the baking sheet a few times on your counter to smooth the top and remove any bubbles in the batter.
• Bake for 10-12 minutes until golden and lightly browned around the edges.

Prepare the filling:

• Meanwhile combine ricotta with powdered sugar and vanilla extract. Whisk until smooth. Taste and add more powdered sugar as desired.

To assemble the cake:

• While the sponge is baking tear out another sheet of parchment paper and dust lightly with powdered sugar. A clean dish towel may also be used for this step.
• When the sponge is ready flip it over immediately onto the parchment paper. Carefully peel off the parchment paper lining the underside of the cake and discard.
• Use the parchment paper to help roll from one of the short edges. Leave the sponge wrapped in the parchment paper and set aside to cool for a few minutes.
• Unroll the cooled sponge and spread the ricotta mixture over the surface leaving approximately a 1 inch border on all sides. Sprinkle the chopped pistachios evenly over the ricotta.
• Roll the cake as tightly as possible with the parchment paper once again. Wrap the parchment paper covered cake in plastic wrap and place in the refrigerator to set before serving. An hour or two is sufficient.

To serve

• Cut strips of parchment paper, about 1 inch wide, and place evenly distanced over the top of the cake. Sprinkle with powdered sugar. Remove the strips and sprinkle the sections without powdered sugar with chopped pistachios. I brushed those sections with Amaretto liquor (or any other of your choice) to help the pistachios stick to the cake.