cup lightly sweetened whipped cream, whipped with 1 tbsp instant vanilla pudding as a stabilizer if desired
Serving Size: 1 (171) g
Servings Per Recipe:
AMT. PER SERVING% DAILY VALUE
Calories from Fat 203 g38 %
Total Fat 22.6 g34 %
Saturated Fat 12.7 g63 %
Cholesterol 272.3 mg
Sodium 168.8 mg
Dietary Fiber 0.4 g1 %
Sugars 63.4 g253 %
Protein 6.9 g
Combine eggs and sugar and beat until thick and lemon coloured, and a ribbon forms when you lift the beater, about 5 minutes.
Add vanilla and lime zest.
Fold in the dery ingredients carefully.
Spray a 15x10 inch jelly roll pan with cooking spray, line with wax paper or parchment, and spray again.
Spoon the batter carefully into the pan, smoothing it out into corners and being careful not to deflate it.
Bake at 375 for 15-20 minutes, or until a toothpick comes out clean. Do not overbake!
While the cake is baking prepare a large towel (I use a bath towel) by laying it on the table and sprinkling with confectioners sugar. Tip the finished cake onto the towel, and working quickly, trim 1/8 inch off the edges of the cake. Roll up in the towel and set aside to cool.
In a microwave safe bowl, whisk egg yolks, sugar, juice and zest until smooth. (I'm going to add some green food colouring to make it more appropriate for St Patricks day).
Microwave in one minute intervals until mixture is thick and coats back of metal spoon. Remove from microwave and add butter, a little at a time, whisking smooth after each addition.
Let cool completely. Store for up to three weeks.
When cake is cool unroll it gently and spread with cooled lime curd. Carefully spread the whipped cream over that and roll back up.
If you have time, refrigerate for a few hours.
Sprinkle with confectioners sugar and slice carefully.