PISTACHIO ROULADE

Steps:

• 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.