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  • Orange And Pistaccio Swiss Roll

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    Orange And Pistaccio Swiss Roll
    Servings: 1
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 4 x Large eggs, seperated
    • 110 gm Caster sugar, (4oz)
    • 110 gm Pistachio nuts, (4oz)
    • 1/8 tsp Salt
    • 300 ml Whipping cream, (10fl ounce)
    • 1 Tbsp. Caster sugar, (for filling)
    • 1 x Orange, Zest of
    • 2 dsh Orange oil, (2 to 3)
    • 1 Tbsp. Orange liqueur
    • 1/8 tsp Cream of Tartar
    •     Icing sugar for dusting

    Directions

    1. Beat the egg yolks and sugar till thick and stir in the pistachio's.
    2. Beat the whites with the cream of tartar and salt till they hold stiff peaks. Fold gently into the pistachio mix. Pour the mix into a prepared swiss toll tin 30x24cm (12inch x 9 1/2inch) and bake for 15 min at 180C/350F/gas mark 4.
    3. Turn out onto greaseproof paper dusted with icing sugar. Peel off the baking paper then roll up the cake while it is still hot. Leave to cold.
    4. Whip the cream till it holds soft peaks, mix in the sugar and orange rind and add in the oil and liqueur. Gently un-roll the cake, spread with a layer of teh cream filling and re-roll.

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