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Orange And Pistaccio Swiss Roll
Artist: _
Categories: Simply | Baking
Yield: 1 servings
Rating: 0
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Ingredients:
  • 4 Eggs; seperated
  • 110 g Caster sugar; (4oz)
  • 110 g Pistachio nuts; (4oz)
  • 1/8 ts Salt
  • 300 ml Whipping cream; (10fl oz)
  • 1 tb Caster sugar; (for filling)
  • 1 Orange; Zest of
  • 2 dr Orange oil; (2 to 3)
  • 1 tb Orange liqueur
  • 1/8 ts Cream of Tartar
  • Icing sugar for dusting
Procedures:
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); 4 1/2 Lean Meat; 0 Vegetable; 1 Fruit; 28
1/2 Fat; 0 Other Carbohydrates

Converted by MM_Buster v2.0n.
 
 
 
 

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