Pistachio Roulade

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 8
• 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 chocolate
• 1 1/2 cups heavy whipping cream
• 1 cup pistachios, lightly toasted

Recipe

• 1 for the cake: sift together the flour and salt and set aside.
• 2 mix 2/3 cup of the sugar, 3 of the egg yolks, the vanilla, orange juice and zest in a large bowl.
• 3 beat on high speed until thick and pale yellow (about 2 to 3 minutes).
• 4 beat the egg whites and cream of tartar in another bowl on medium speed until soft peaks form.
• 5 gradually add 1/3 cup sugar, beating until peaks are stiff but not dry.
• 6 sift flour over yolk mixture.
• 7 fold in a third of the egg whites, then fold in remainder until incorporated (do not overmix).
• 8 line a 13-by-18-inch jelly-roll pan with parchment (no greasing necessary).
• 9 spread the batter evenly in the pan.
• 10 bake 25 to 30 minutes until golden brown and the cake springs back when lightly touched.
• 11 for the filling: chop the chocolate into chunks, place in a bowl over a simmering pan of water and stir until melted.
• 12 remove from heat and let cool.
• 13 whip cream until stiff.
• 14 fold into the chocolate.
• 15 add the pistachios, mix and refrigerate until firm (about 30 minutes).
• 16 assembly: cut two pieces of waxed paper the length of the jelly-roll pan.
• 17 place on counter, overlapping slightly on the long edge, and sprinkle lightly with sugar.
• 18 loosen the cake from the pan edges with a small knife.
• 19 flip the pan with cake over the paper, remove the pan and spread the filling on the cake.
• 20 start rolling the cake from the long edge.
• 21 lift the paper and the cake will roll onto itself once you start.
• 22 roll tightly, wrap in waxed paper and refrigerate.
• 23 before serving, remove the paper and cut slices on the bias.
• 24 garnish each piece with piped whipped cream, an orange strip and chopped pistachios, if desired.