Orange and Walnut Swiss Roll Recipe

Ingredients:

• 1/8 tsp Salt
• 4 Eggs, separated
• 115 gms Castor Sugar
• ½ tsp Cream of Tartar
• 115 gms Chopped Walnuts
• Icing Sugar, for dusting


For the Filling

• 300 ml Whippping Cream
• 1 tbsp Castor Sugar
• Grated rind of 1 Orange
• 1 tbsp Orange Liqueur, such as Grand Marnier

Method:

1. Preheat a 350 degrees F/180 degrees C/Gas 4 oven. Line a 12 x 9 ½ m (30 x 24 cm). Swiss roll tin with greaseproof paper and grease the paper.
2. With an electric mixer, heat the egg yolks and sugar until thick.
3. Stir in the walnuts.
4. In another bowl, heat the egg whites with the cream of tartar and salt until they hold stiff peaks. Fold gently but thoroughly into the walnut mixture.
5. Pour the mixture into the prepared tin and spread level with a spatula. Bake for 15 minutes.
6. Run a knife along the inside edge to loosen, then invert the cake onto a sheet of greaseproof paper dusted with icing sugar.
7. Peel off the baking paper. Roll up the cake while it is still warm with the help of the sugared paper. Set aside to cool.
8. For the filling, whip the cream until it holds soft peaks. Stir together the caster sugar and orange rind, then fold into the whipping cream. Add the liqueur.
9. Gently unroll the cake. Spread the inside with a layer of orange whipped cream, then re-roll. Keep refrigerated until ready ro serve. Dust the top with icing sugar just before serving.