Cakes · Desserts

Lime Custard Swiss Roll Cake

There is a new love in my life. Breaking Bad has taken hold and I’m hooked on another show.

Following the theme of hooked, baking egg based sponges is my baking trend of the week.


I’ve been experimenting with chiffon cakes and fatless sponges as they take less time to bake meaning the house doesn’t heat up quite as much. Although in Ireland, it rains just as much as there is sunshine.

Following that theme, the recipe of the week is a lime custard Swiss roll cake.

Mmm, delicious.

The custard filled sponge is dusted with icing sugar and can be made in under one hour and ready to serve once cooled.


You need to whip the eggs to the ribbon stage before adding the rest of the ingredients in and sift together the dry ingredients together a few times just to make sure there are no lumps and whisk together until just combined.

Spread in a baking pan lined with baking pan and then spread the cake batter over it. Bake it for 6-10 minutes until raised and golden brown and then remove from the oven and remove from the baking paper and place onto another sheet of baking paper and then roll it up while the cake is still hot.


After the filling has been made, unroll the cake and spread the filling over the surface leaving a 1-2 cm gap around the edges of the cake. Roll up the cake and then place on a serving plate/ cutting board. Slice off 1-2 cm off either side of the cake and allow to cool completely along with the filling before dusting with icing sugar and slicing into 6-8 slices to serve.

Dust with icing sugar just before serving as otherwise it may rub off, or absorb the moisture from the cake and make a glaze instead.

You can try a different flavour rather than lime for the custard, however I liked how the custard tasted with the lime. I used coconut milk and it tasted quite nice and you could even add some dessicated coconut or top with icing sugar and dessicated coconut.

If making the cake with normal milk, make the custard without the lime juice or zest first and then add it in afterwards as otherwise the milk will curdle if heated with the acidic lime juice and you’ll get a scrambled mess rather than silky smooth custard.

If you need some more detailed instructions on baking a swiss roll cake, America’s Test Kitchen has a nice article which helped me a lot when making this. Here’s the link below:

America’s Test Kitchen: Secrets to Jelly Roll Cakes


Small Batch Lime Custard Swiss Roll Cake

Adapted from: Woman’s Magazine- Low Fat Swiss Roll

Prep time: 15 minutes

Cook time: 20 minutes

Total time: 35 minutes

Yield: 6 slices

Ingredients

  • 50g / 1/2 cup minus 1 tbsp
    Plain flour
  • 1/4 tsp
    Baking powder
  • 1/4 tsp
    Salt
  • 2
    Eggs
  • 30g/ 2 tbsp
    Caster sugar
  • 1/2 cup
    Sucralose/ stevia/ xylitol
  • 5ml/ 1 tsp
    Vanilla extract
  • 2.5ml / 1/2 tsp
    Almond extract
  • 1 lime
    Zested and juiced
  • 100ml/ 1/2 cup minus 1 tbsp
    Almond or coconut milk
  • 1/2 cup
    Sucralose/ low calorie sweetener of choice
  • 16g/ 2 tbsp
    Cornstarch
  • Pinch
    Salt

Instructions

  1. Preheat the oven to 200°C/ 180°C fan assisted and lightly grease a swiss roll baking pan and then line with baking paper.
  2. Whisk together the dry ingredients in a small bowl and set aside.
  3. Whisk together the eggs and sugar until fluffy and pale, roughly 2 minutes, and then whisk in the sweetener and continue to whisk for another 4-5 minutes until very light and fluffy, until you get to the ribbon stage.
  4. Once fluffy, sift and fold in the dry ingredients in two additions and then scrape into the baking pan and bake in the oven for 6-10 minutes until golden brown and risen.
  5. Meanwhile make the filling by combining the lime juice, zest, milk, sweetener and salt together in a microwave safe bowl and then make a cornstarch slurry and add in. Microwave for 4-5 minutes, stirring every 30 seconds/ 1 minute and then set aside.
  6. Remove the cake from the oven and remove from the baking paper and then place on another sheet of baking paper and roll up again.
  7. Unroll the cake and spread the filling over the inside of the cake, leaving a 1-2 cm edge around the edge of the cake and then roll up. Place on a cooling rack and allow to cool completely before slicing off a small slice from either side of the cake.
  8. Dust with icing sugar and serve.
  9. Store leftovers in the fridge or in an airtight container for up to 4 days.

Nutritional Information

Nutrition Facts
Servings: 6
Amount Per Serving
calories 109
% Daily Value *
Total Fat 4 g 6 %
Saturated Fat 2 g 9 %
Monounsaturated Fat 1 g
Polyunsaturated Fat 0 g
Trans Fat 0 g
Cholesterol 93 mg 31 %
Sodium 133 mg 6 %
Potassium 39 mg 1 %
Total Carbohydrate 14 g 5 %
Dietary Fiber 1 g 4 %
Sugars 1 g
Protein 3 g 7 %
Vitamin A 3 %
Vitamin C 5 %
Calcium 2 %
Iron 2 %

Recipe Notes

You can flavour this with lemon instead if you like or another flavour.

If using dairy milk or soy milk add the lime juice in last along with the zest to avoid curdling the milk when heating it.

The nutritional information was calculated using light coconut milk and a sucralose based sweetener but stevia/ xylitol will also work well and sugar can also be used, however this will affect the calorie count.

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