LIME AND CO­CONUT CREAM SWISS ROLL

Friday - - Good Food -

Prep time 1 hour Chill­ing time overnight Bak­ing time 10-12 mins Serves 6-8 FOR THE FILL­ING 100ml co­conut cream 300g white cho­co­late 4 tsp finely grated lime zest FOR THE CAKE 3 large eggs, sep­a­rated 1 tbsp lime juice 2 tbsp wa­ter 70g caster sugar 100g flour 1 tsp bak­ing pow­der Ic­ing sugar and white cho­co­late curls, to dec­o­rate FOR THE SYRUP 50ml lime juice 45g caster sugar To make the fill­ing, heat the co­conut cream un­til al­most boiling. Re­move from the heat and stir in the cho­co­late un­til it melts. Stir in the lime zest and whisk the mix­ture un­til smooth and glossy. Re­frig­er­ate overnight. To make the cake, pre­heat the oven to 190°C and grease and line a Swiss roll tin. Beat to­gether the egg yolks, lime juice and wa­ter. Set aside 1 tbsp of the caster sugar, then add the rest to the egg yolk mix­ture and beat un­til thick and creamy. Sift to­gether the flour, bak­ing pow­der and a pinch of salt, and then fold into the egg yolk mix­ture. Beat the egg whites with the re­served caster sugar un­til stiff then fold into the cake bat­ter. Pour into the tin and bake for 10-12 min­utes. To make the syrup, heat the lime juice un­til warm, then stir in the caster sugar. To as­sem­ble the cake, sprin­kle a slightly damp tea towel with caster sugar. Re­move the cake from the oven and turn out on to the tea towel. Re­move the bak­ing pa­per and slice off the edges of the cake. Sprin­kle with the lime syrup, roll up and set aside to cool. Beat the fill­ing un­til thick and creamy. Un­roll the sponge and spread with the fill­ing, then roll up again. Re­frig­er­ate un­til ready to serve. Dust with ic­ing sugar, gar­nish with cho­co­late curls.

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