Lately I’ve been hooked on the Anna Olson TV baking programme on food network. She makes everything looks so easy and beautiful. When I saw this recipe I instantly decided to make use of the Brazilian limes I still had a home. This recipe is loosely based on Anna’s Tart Lemon roulade. I was quite pleased with the result.
Lime Mousse roulade recipe
Equipment: 1 x 28 cm x 40cm roulade pan, grease proof paper, electric whisk
Yield: 8 portions
Ingredients
Roulade
- 2 large whole eggs
- 1 large egg yolk
- 1/4 cup + 5 Tbsp of sugar
- 1 teaspoon finely grated lime zest
- 2 large egg whites, at room temperature
- 1/8 teaspoon salt
- 2/3 cup cake and pastry
- icing sugar, for dusting
Lime Mousse filling
- 300ml of whipping cream
- 200gr mascarpone cheese
- 2 teaspoons finely grated lemon zest
- 1/4 cup sugar
- 1/4 cup fresh lime juice
First prepare the lime mousse:
For the mousse, whip 300ml of the whipping cream until it holds a soft peak. Stir the remaining ¼ cup of cream into the mascarpone cheese by hand, along with the lime zest until the sugar has dissolved. Fold in the whipped cream and the lime juice and chill. Reserve until needed.
Roulade
.Preheat the oven to 180C. Line 28 cm x 40cm roulade pan with parchment paper, then grease and dust the parchment with flour, tapping our any excess.
.Whisk the whole eggs, eggs yolk, 1/4 cup of the sugar and the lemon zest in a metal bowl placed over a pot of gently simmering water until it is just warmer than body temperature. .Remove the bowl from the heat and whip the eggs on high speed until they have doubled in volume, about 4 minutes.
.In a separate or clean bowl, whip the egg whites and salt starting on low speed until they are foamy, and then increasing to high, adding the remaining 5 Tbsp of sugar gradually. Continue to whip until the whites hold a medium peak when the beaters are lifted.
.Sift the flour over the whipped whole egg mixture and fold in using a whisk, then fold in the whipped whites in two additions. Spread this in the prepared pan, being sure that the batter is level and even. Bake the cake for about 10 minutes, until it springs back when gently pressed.
.Let the cake cool for about 2 minutes on a cooling rack, then loosen the sides with a spatula. Sift a layer of icing sugar over the surface of the cake and cover with a clean tea towel. Place a second cake pan over the towel and quickly invert the cake, removing the pan it was baked in. Peel off the parchment paper and dust this surface with icing sugar. Roll the two short sides of the cake in toward the centre with the towel (you can rest the cake on one side to get it to stay in place better) and let it cool this way to set its “memory” so the cake won’t crack once filled.
.Carefully unroll the roulade cake and remove the tea towel. Spread the mousse over the cake, but leaving 3cm at both of the short ends. Roll the cake. Wrap the roulade loosely with plastic wrap and chill it on its side, until ready to serve. When ready to serve, dust with icing sugar and pistachio . The roulade will keep, refrigerated, for up to 2 days. Delicious! Limes from Brazilian Limes
