Orange and pistaccio swiss roll

1 servings

Ingredients

Quantity Ingredient
4 Eggs; seperated
110 grams Caster sugar; (4oz)
110 grams Pistachio nuts; (4oz)
⅛ teaspoon Salt
300 millilitres Whipping cream; (10fl oz)
1 tablespoon Caster sugar; (for filling)
1 Orange; Zest of
2 drops Orange oil; (2 to 3)
1 tablespoon Orange liqueur
⅛ teaspoon Cream of Tartar
Icing sugar for dusting

Directions

Beat the egg yolks and sugar until thick and stir in the pistachio's.

Beat the whites with the cream of tartar and salt until they hold stiff peaks. Fold gently into the pistachio mixture. Pour the mixture into a prepared swiss toll tin 30x24cm (12inch x 9 1/2inch) and bake for 15 minutes at 180?C/350?F/gas mark 4.

Turn out onto greaseproof paper dusted with icing sugar. Peel off the baking paper then roll up the cake while it is still warm. Leave to cool.

Whip the cream until it holds soft peaks, fold in the sugar and orange rind and add the oil and liqueur. Gently un-roll the cake, spread with a layer of teh cream filling and re-roll.

Converted by MC_Buster.

Per serving: 1736 Calories (kcal); 156g Total Fat; (80% calories from fat); 41g Protein; 45g Carbohydrate; 1162mg Cholesterol; 605mg Sodium Food Exchanges: 1 Grain(Starch); 4½ Lean Meat; 0 Vegetable; 1 Fruit; 28 ½ Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.

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