Post by Silly Yak on Feb 28, 2011 9:02:59 GMT
Kindly translated from the Spanish by Paul in Madrid.
GF board
ORANGE AND WALNUT SWISS ROLL
For 8 servings
4 egg whites
115 gms Fine granulated sugar
115 gms finely chopped walnut
1 / 8 teaspoon cream of Tartar
1 / 8 teaspoon salt
Icing sugar to sprinkle
FOR THE FILLING:
300 ml of whipped cream
1 tablespoon granulated sugar
Grated rind of one orange -
1 tablespoon orange liqueur, Grand Marnier type
1. Preheat oven to 180 ° C (Gas 4). Line a Swiss roll tin 30x24 cm with greaseproof paper and grease paper with butter.
2. Beat together the egg yolks with sugar until you get a thick cream.
3. Mix in finely chopped walnuts
4. In a separate bowl, beat egg whites with the cream of Tartar and salt until stiff peaks form. Slowly add in the nut mixture.
5. Pour the mixture into the pre-lined Swiss roll tin and spread evenly. Bake for 15 minutes.
6. Using a knife blade carefully transfer the cake onto another sheet of greaseproof paper sprinkled with icing sugar.
7. Carefully peel off the greaseproof paper from the cake (the one you lined the tin with). Use the paper sprinkled with icing sugar to slowly and carefully roll the cake. Leave to cool.
8. Prepare the topping: beat cream until soft peaks form.
Mix in the granulated sugar and orange rind until you get a stiff mixture. Add the Grand Marnier and whip again.
9. Very carefully unroll the cake. Whip the filling again until it’s stiff and spread a layer of the filling inside the cake and re-roll closed. Store in the refrigerator until serving. Sprinkle with icing sugar just before serving.
GF board
ORANGE AND WALNUT SWISS ROLL
For 8 servings
4 egg whites
115 gms Fine granulated sugar
115 gms finely chopped walnut
1 / 8 teaspoon cream of Tartar
1 / 8 teaspoon salt
Icing sugar to sprinkle
FOR THE FILLING:
300 ml of whipped cream
1 tablespoon granulated sugar
Grated rind of one orange -
1 tablespoon orange liqueur, Grand Marnier type
1. Preheat oven to 180 ° C (Gas 4). Line a Swiss roll tin 30x24 cm with greaseproof paper and grease paper with butter.
2. Beat together the egg yolks with sugar until you get a thick cream.
3. Mix in finely chopped walnuts
4. In a separate bowl, beat egg whites with the cream of Tartar and salt until stiff peaks form. Slowly add in the nut mixture.
5. Pour the mixture into the pre-lined Swiss roll tin and spread evenly. Bake for 15 minutes.
6. Using a knife blade carefully transfer the cake onto another sheet of greaseproof paper sprinkled with icing sugar.
7. Carefully peel off the greaseproof paper from the cake (the one you lined the tin with). Use the paper sprinkled with icing sugar to slowly and carefully roll the cake. Leave to cool.
8. Prepare the topping: beat cream until soft peaks form.
Mix in the granulated sugar and orange rind until you get a stiff mixture. Add the Grand Marnier and whip again.
9. Very carefully unroll the cake. Whip the filling again until it’s stiff and spread a layer of the filling inside the cake and re-roll closed. Store in the refrigerator until serving. Sprinkle with icing sugar just before serving.