LIME AND COCONUT CREAM SWISS ROLL
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.