Recipe for Orange and Pistaccio Swiss Roll 
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Yield:
1 servings
Ingredients:
Amount Ingredient
4 x Eggs, seperated
110 gm Caster sugar, (4oz)
110 gm Pistachio nuts, (4oz)
1/8 tsp Salt
300 ml Whipping cream, (10fl oz)
1 tbl Caster sugar, (for filling)
1 x Orange, Zest of
2 dsh Orange oil, (2 to 3)
1 tbl Orange liqueur
1/8 tsp Cream of Tartar
Instructions:
Instructions: Beat the egg yolks and sugar until thick and stir in the pistachios.

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.

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