Pistachio "Tronchetto"

• 4 Eggs
• 60 g 00 Flour
• 1 sachet Vanillin
• 40 g Wheat starch
• 30 g Sciara Pistachio Flour (minced pistachio)
• 120 g Sugar
• Half a sachet of baking powder
• "Oro" Pistachio Cream to fill and coat the sweet trunk
• Chopped Pistachio to taste

1. Take the eggs and break them into two separate bowls taking care to separate the whites from the yolks.
2. Add the sugar to the bowl with the egg yolks and beat the mixture until light and fluffy; you can help yourself with an electric beater.
3. Add, a little at a time, the sifted flour, starch, vanillin, pistachio flour and baking powder. Mix it all together.
4. Take the egg whites and beat them until stiff with electric whips.
5. Gently incorporate the beaten egg whites into the yolk and flour mixture.
6. Take a shallow rectangular baking pan or drip pan, cover it with baking paper and place the mixture on it.
7. Bake in the preheated oven at 180° in static mode for 15 minutes.
8. Be careful that the sponge cake does not harden-it should still be soft when you remove it from the oven so that it can be more easily wrapped.
9. Once ready, turn it upside down on a new sheet of baking paper sprinkled with sugar or on a clean kitchen towel and slowly peel off the first sheet of baking paper. Roll the sponge cake on itself, helping with the baking paper or dish towel. Wrap it with food wrap to hold it in place and let it rest until it has cooled completely. About 50 minutes at room temperature or 30 minutes in the refrigerator.
10. To fill the roll, you must first heat the "Oro" Pistachio Cream in a bain-marie or microwave.
11. When the sponge cake is cold, unroll it and spread the warm Gold Pistachio Cream on top. Carefully roll up the sponge cake.
12. Spread the entire surface with "Oro" Pistachio Cream and sprinkle Chopped Pistachio on top.
13. Place the sweet trunk back in the refrigerator for at least an hour to firm up.
14. Serve it cut into slices.

A more "chocolatey" variant, great for children, can be achieved by using Classic Pistachio Cream instead of "Oro" Pistachio Cream, but beware of those who are lactose intolerant!