Pistachio Roulade

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READY IN: 1hr
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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