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1
For the Cake: Sift together the flour and salt and set aside.
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2
Mix 2/3 cup of the sugar, 3 of the egg yolks, the vanilla, orange juice and zest in a large bowl.
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3
Beat on high speed until thick and pale yellow (about 2 to 3 minutes).
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4
Beat the egg whites and cream of tartar in another bowl on medium speed until soft peaks form.
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5
Gradually add 1/3 cup sugar, beating until peaks are stiff but not dry.
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6
Sift flour over yolk mixture.
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7
Fold in a third of the egg whites, then fold in remainder until incorporated (do not overmix).
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8
Line a 13-by-18-inch jelly-roll pan with parchment (no greasing necessary).
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9
Spread the batter evenly in the pan.
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10
Bake 25 to 30 minutes until golden brown and the cake springs back when lightly touched.
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11
For the Filling: Chop the chocolate into chunks, place in a bowl over a simmering pan of water and stir until melted.
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12
Remove from heat and let cool.
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13
Whip cream until stiff.
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14
Fold into the chocolate.
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15
Add the pistachios, mix and refrigerate until firm (about 30 minutes).
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16
Assembly: Cut two pieces of waxed paper the length of the jelly-roll pan.
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17
Place on counter, overlapping slightly on the long edge, and sprinkle lightly with sugar.
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18
Loosen the cake from the pan edges with a small knife.
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19
Flip the pan with cake over the paper, remove the pan and spread the filling on the cake.
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20
Start rolling the cake from the long edge.
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21
Lift the paper and the cake will roll onto itself once you start.
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22
Roll tightly, wrap in waxed paper and refrigerate.
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23
Before serving, remove the paper and cut slices on the bias.
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24
Garnish each piece with piped whipped cream, an orange strip and chopped pistachios, if desired.
