St Patricks Day Key Lime Cake Roll Recipes

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ST. PATRICK'S DAY LIME POKE CAKE



St. Patrick's Day Lime Poke Cake image

We make this beloved dessert with not-too-sweet buttermilk cake and very lightly sweetened whipped cream. The cake tastes best just lightly chilled, so let it warm up a bit while you whip the cream for the topping.

Provided by Food Network Kitchen

Categories     dessert

Time 3h10m

Yield 15 slices

Number Of Ingredients 14

1 cup (2 sticks) unsalted butter, softened, plus more for greasing pan
2 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine salt
1 1/4 cups buttermilk, well shaken
2 teaspoons pure vanilla extract
2 cups granulated sugar
3 large eggs, lightly beaten
One 3-ounce box lime gelatin
2 cups heavy cream, cold
1 tablespoon granulated sugar
2 teaspoons pure vanilla extract
Green sanding sugar, for sprinkling

Steps:

  • Position an oven rack in the lower third of the oven and preheat to 350 degrees F. Butter the bottom and sides of a 9-by-13-inch pan.
  • Whisk the flour, baking powder, baking soda and salt in a medium bowl; set aside. Whisk the buttermilk and vanilla in a spouted measuring cup; set aside.
  • Beat the granulated sugar and butter in a stand mixer (or a large bowl if using a hand mixer) at medium speed until very light in color and fluffy, about 5 minutes, scraping down the sides of the bowl as needed. With the mixer still running on medium, slowly add the eggs and beat until fully incorporated. Reduce the speed to the lowest setting; with the mixer running, add 1/3 of the flour mixture, then 1/2 of the buttermilk mixture, then 1/2 of the remaining flour mixture, then the remaining buttermilk mixture, then the remaining flour mixture. Scrape down the sides and beat until well mixed.
  • Spread the batter into the prepared pan. Bake until golden brown and a toothpick comes out clean when inserted in the center of the cake, about 30 minutes, rotating the pan halfway through. Let cool for 30 minutes in the pan. Use a large fork to poke holes an inch apart in the top and all the way through the cake.
  • Bring 1 cup water to a boil, pour over the gelatin in a medium bowl and stir until completely dissolved, about 2 minutes. Stir in 1/2 cup cold water. Pour the mixture evenly over the cooled cake. Refrigerate for 2 hours. Put a large bowl (for whipping the cream) in the refrigerator.
  • Remove the cake from the refrigerator. Whip the cream with the granulated sugar and vanilla in the chilled bowl until fluffy. Spread it over the cake and sprinkle the sanding sugar on top. Slice and serve.

LIME JELLY ROLL CAKE



Lime Jelly Roll Cake image

Make and share this Lime Jelly Roll Cake recipe from Food.com.

Provided by CrinV

Categories     Dessert

Time 1h

Yield 8 serving(s)

Number Of Ingredients 13

5 eggs, room temperature
1 cup sugar
1/4 teaspoon salt
1 cup cake flour, sifted
1 teaspoon baking powder
1 tablespoon lime zest
1 teaspoon vanilla
1 1/2 cups sugar
4 egg yolks
1 cup key lime juice
2 tablespoons lime zest
3/4 cup unsalted butter
1 cup lightly sweetened whipped cream, whipped with 1 tbsp instant vanilla pudding as a stabilizer if desired

Steps:

  • Cake:.
  • 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.
  • Filling:.
  • 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.

Nutrition Facts : Calories 536.5, Fat 22.6, SaturatedFat 12.7, Cholesterol 272.3, Sodium 168.8, Carbohydrate 79.2, Fiber 0.4, Sugar 63.4, Protein 6.9

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