Directions:
- For the Cake: Sift together the flour and salt and set aside.
- Mix 2/3 cup of the sugar, 3 of the egg yolks, the vanilla, orange juice and zest in a large bowl.
- Beat on high speed until thick and pale yellow (about 2 to 3 minutes).
- Beat the egg whites and cream of tartar in another bowl on medium speed until soft peaks form.
- Gradually add 1/3 cup sugar, beating until peaks are stiff but not dry.
- Sift flour over yolk mixture.
- Fold in a third of the egg whites, then fold in remainder until incorporated (do not overmix).
- Line a 13-by-18-inch jelly-roll pan with parchment (no greasing necessary).
- Spread the batter evenly in the pan.
- Bake 25 to 30 minutes until golden brown and the cake springs back when lightly touched.
- For the Filling: Chop the chocolate into chunks, place in a bowl over a simmering pan of water and stir until melted.
- Remove from heat and let cool.
- Whip cream until stiff.
- Fold into the chocolate.
- Add the pistachios, mix and refrigerate until firm (about 30 minutes).
- Assembly: Cut two pieces of waxed paper the length of the jelly-roll pan.
- Place on counter, overlapping slightly on the long edge, and sprinkle lightly with sugar.
- Loosen the cake from the pan edges with a small knife.
- Flip the pan with cake over the paper, remove the pan and spread the filling on the cake.
- Start rolling the cake from the long edge.
- Lift the paper and the cake will roll onto itself once you start.
- Roll tightly, wrap in waxed paper and refrigerate.
- Before serving, remove the paper and cut slices on the bias.
- Garnish each piece with piped whipped cream, an orange strip and chopped pistachios, if desired.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 547.37 Kcal (2292 kJ) | ||
| Calories from fat | 243.82 Kcal | ||
| % Daily Value* | |||
| Total Fat | 27.09g | 42% | |
|---|---|---|---|
| Cholesterol | 170.33mg | 57% | |
| Sodium | 647.81mg | 27% | |
| Potassium | 493.82mg | 11% | |
| Total Carbs | 69.45g | 23% | |
| Sugars | 26.94g | 108% | |
| Dietary Fiber | 13.44g | 54% | |
| Protein | 12.94g | 26% | |
| Vitamin C | 4.2mg | 7% | |
| Iron | 3mg | 17% | |
| Calcium | 214.9mg | 21% | |
| Amount Per 100 g | |||
| Calories | 326.3 Kcal (1366 kJ) | ||
| Calories from fat | 145.35 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.15g | 42% | |
|---|---|---|---|
| Cholesterol | 101.54mg | 57% | |
| Sodium | 386.18mg | 27% | |
| Potassium | 294.38mg | 11% | |
| Total Carbs | 41.4g | 23% | |
| Sugars | 16.06g | 108% | |
| Dietary Fiber | 8.01g | 54% | |
| Protein | 7.71g | 26% | |
| Vitamin C | 2.5mg | 7% | |
| Iron | 1.8mg | 17% | |
| Calcium | 128.1mg | 21% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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