This classic Key Lime Roll is a vibrant and zesty dessert that perfectly balances the tartness of fresh lime with the sweetness of a light sponge cake. The delicate batter is baked thin, allowing it to roll easily around a rich, homemade lime curd made from pie filling and zest. Frosted with a fluffy, tinted cream mixture, this roll is as visually striking as it is delicious. It’s an ideal treat for spring gatherings, summer picnics, or any occasion where you want to bring a burst of fresh flavor to the table. The texture is airy and soft, while the filling provides a satisfying tangy punch. Simple to assemble with pantry staples, this dessert is sure to become a favorite among lime lovers.
Key Lime Roll
Description
This classic Key Lime Roll is a vibrant and zesty dessert that perfectly balances the tartness of fresh lime with the sweetness of a light sponge cake. The delicate batter is baked thin, allowing it to roll easily around a rich, homemade lime curd made from pie filling and zest. Frosted with a fluffy, tinted cream mixture, this roll is as visually striking as it is delicious. It&# 226;ÂÂs an ideal treat for spring gatherings, summer picnics, or any occasion where you want to bring a burst of fresh flavor to the table. The texture is airy and soft, while the filling provides a satisfying tangy punch. Simple to assemble with pantry staples, this dessert is sure to become a favorite among lime lovers.Ingredients
Directions
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Grease a 15x10 inch jelly roll pan, line it with waxed paper, and grease and flour the paper.
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Sift the flour and baking powder together in a bowl.
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Beat the eggs at high speed with an electric mixer until they are foamy.
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Gradually add the sugar to the eggs, continuing to beat until the mixture becomes thick and light in color, about 5 minutes.
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Carefully fold the sifted flour mixture into the egg mixture using a spatula.
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Pour the cake batter into the prepared pan and spread evenly.
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Bake at 400ðF (204ðC) for 12-15 minutes, or until the cake springs back when lightly touched.
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Immediately turn the hot cake onto a cloth sprinkled lightly with icing sugar.
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Quickly remove the waxed paper from the bottom of the cake.
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Starting with the narrow end, roll the cake up in the cloth and let it cool for 1 hour.
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Prepare the lemon pie filling according to package directions, using 1 whole egg, 1 cup sugar, and reducing the water to 1-1/2 cups.
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Stir in the lime juice and grated lime rind into the prepared pie filling.
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Add enough green food coloring to tint the filling a light green color.
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Chill the lime filling for 1 hour.
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Set aside 1/2 cup of the chilled pie filling for frosting.
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Unroll the cooled cake carefully.
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Spread the remaining lime pie filling evenly over the surface of the cake.
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Re-roll the cake tightly without the cloth.
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Fold the reserved 1/2 cup of pie filling into the prepared dream whip topping.
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Frost the outside of the roll with the lime-cream mixture.
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Chill the finished roll until ready to serve.
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Garnish with lime slices before serving.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 415.9kcal
- % Daily Value *
- Total Fat 6.0g10%
- Saturated Fat 1.7g9%
- Cholesterol 186.5mg63%
- Sodium 194.6mg9%
- Total Carbohydrate 80.0g27%
- Dietary Fiber 1.2g5%
- Sugars 45.7g
- Protein 11.0g22%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Store leftover cake in the refrigerator to maintain freshness.
For best results, use fresh key limes if available, as they provide a more complex aroma than regular limes.
Ensure the cake is rolled while still warm to prevent cracking when cooled.
