Orange and Pistachio Swiss Roll

The Orange and Pistachio Swiss Roll Recipe Using the delicate flavors of pistachio nuts and orange flower water gives this classic recipe a slightly more modern twist. It is easily portioned and makes an ideal dessert for large parties and buffets.

Orange and Pistachio Swiss Roll
Orange and Pistachio Swiss Roll
1⁄2 cup sugar, plus more to sprinkle
3 large eggs
1⁄2 cup all-purpose flour
1⁄2 tsp baking powder
pinch of salt
finely grated zest of 2 oranges and 3 tbsp juice
2 tsp orange flower water (optional)
confectioner’s sugar, to dust
2 1⁄2 oz (75g) unsalted shelled pistachio nuts
3⁄4 cup heavy cream

1 Preheat the oven to 400°F (200°C). Line the pan with parchment. Combine sugar and eggs in a heatproof bowl set over simmering water; the base should not touch the water.

2 Whisk the mixture with an electric hand mixer or balloon whisk for 5 minutes, or until thick and creamy. Drips from the beaters should briefly sit on the surface.

3 Remove the bowl from the pan. Whisk for 1-2 minutes until cool. Sift in the flour, baking powder, and salt over the egg mixture, and add half the zest and 1 tablespoon orange juice. Fold together.

4 Pour onto the pan and level into corners, smoothing with a palette knife. Bake for 10-12 minutes, or until firm to the touch and the cake has shrunk away from the sides.

5 Sprinkle a large sheet of parchment paper evenly with sugar. Carefully turn the cake onto the sugar. Leave to cool for 5 minutes, then carefully peel the parchment from the cake. Sprinkle with orange water.

6 Make an indent with the back of a knife along one short side, about 3⁄4in (2cm) from the edge. With this side facing you, carefully roll the cake up, using the parchment to keep the cake in shape. Leave to cool.

7 For the filling, chop the nuts and set aside. Whip the cream, and fold in the nuts, remaining zest, and juice. Unroll the cake and spread with cream. Discard the parchment and carefully place the cake, seam-side down, on a serving plate or cake stand, and dust with confectioner’s sugar. Serve immediately.

If a recipe requires a Swiss roll to be completely cool before filling, the cake will need to be rolled into shape while still warm, and then unrolled. Roll the cake around a fresh sheet of parchment paper. This will prevent the layers from sticking and allow the cake to be rolled tightly for a neat shape, and easily unrolled.
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