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Ingredientes
- 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
- Â Â Icing sugar for dusting
Direcciones
- Beat the egg yolks and sugar till thick and stir in the pistachio's.
- 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.
- 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.
- 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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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 484g | |
| Calories 1506 | |
| Calories from Fat 1130 | 75% |
| Total Fat 126.84g | 159% |
| Saturated Fat 47.33g | 189% |
| Trans Fat 0.0g | |
| Cholesterol 1042mg | 347% |
| Sodium 993mg | 41% |
| Potassium 1602mg | 46% |
| Total Carbs 44.11g | 12% |
| Dietary Fiber 11.5g | 38% |
| Sugars 12.84g | 9% |
| Protein 52.19g | 84% |
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