Prep 30 mins
Cook 30 mins
- 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
- 12 ounces high-quality white chocolate
- 1 1⁄2 cups heavy whipping cream
- 1 cup pistachios, lightly toasted
- 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.