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Pistachio Roulade

Source of Recipe

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List of Ingredients

Sponge Cake:
1 cup flour
1/4 teaspoon salt
1 cup sugar, divided
6 large eggs, divided
1 teaspoon vanilla
2 tablespoons orange juice
2 teaspoons grated orange zest
1/2 teaspoon cream of tartar

Filling:
12 ounces high-quality white chocolate
1 1/2 cups heavy whipping cream
1 cup pistachios, lightly toasted



Recipe

For the Cake: Sift together the flour and salt and set aside.
Mix 2/3 cup of the sugar, 3 of the egg yolks, the vanilla, orange juice and zest in a large bowl.
Beat on high speed until thick and pale yellow (about 2 to 3 minutes).
Beat the egg whites and cream of tartar in another bowl on medium speed until soft peaks form.
Gradually add 1/3 cup sugar, beating until peaks are stiff but not dry.
Sift flour over yolk mixture.
Fold in a third of the egg whites, then fold in remainder until incorporated (do not overmix).
Line a 13-by-18-inch jelly-roll pan with parchment (no greasing necessary).
Spread the batter evenly in the pan.
Bake 25 to 30 minutes until golden brown and the cake springs back when lightly touched.
For the Filling: Chop the chocolate into chunks, place in a bowl over a simmering pan of water and stir until melted.
Remove from heat and let cool.
Whip cream until stiff.
Fold into the chocolate.
Add the pistachios, mix and refrigerate until firm (about 30 minutes).
Assembly: Cut two pieces of waxed paper the length of the jelly-roll pan.
Place on counter, overlapping slightly on the long edge, and sprinkle lightly with sugar.
Loosen the cake from the pan edges with a small knife.
Flip the pan with cake over the paper, remove the pan and spread the filling on the cake.
Start rolling the cake from the long edge.
Lift the paper and the cake will roll onto itself once you start.
Roll tightly, wrap in waxed paper and refrigerate.
Before serving, remove the paper and cut slices on the bias.
Garnish each piece with piped whipped cream, an orange strip and chopped pistachios, if desired.