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Key Lime Roll

 

19

Yield

6

servings

Prep

30

min

Cook

15

min

Ready

2

hrs

Trans-fat Free, Low Sodium
 

Ingredients

¾ cup all-purpose flour
¾ teaspoon baking powder
4 large eggs
¾ cup sugar
Filling
1 package lemon pie filling
*
3 tablespoons lime juice
¾ teaspoon lime zest
grated
*
2 cups whipped topping, prepared
1 x food coloring
green
*
1 x limes
optional for garnish, slices
*

Directions

Cake: Grease a 15x10 inch jelly roll pan, line with waxed paper; grease and flour paper.

Sift flour with baking powder.

Beat eggs until foamy at high speed of electric mixer.

Gradually add sugar; continue beating until mixture becomes thick and light in colour about 5 minutes.

Carefully fold in flour mixture.

Pour cake batter into prepared pan.

Bake at 400℉ (200℃) for 12 to 15 minutes, or until cake springs back when lightly touched.

Immediately turn cake onto cloth which has been sprinkled lightly with icing sugar.

Quickly remove waxed paper.

Starting with narrow end, roll cake in cloth and cool for 1 hour.

Filling and Frosting: Prepare lemon pie filling as directed on package, using 1 whole egg, 1 cup sugar and reducing water to 1½ cups.

Add lime juice and rind.

Add enough food coloring to tint light green.

Chill 1 hour.

Set aside ½ cup of pie filling.

Unroll cake. Spread remaining pie filling evenly over cake; re-roll.

Fold reserved pie filling into prepared dessert topping; and use this to frost the roll.

Chill. Garnish with lime slices.

Store left-over cake in refrigerator.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 107g (3.8 oz)
Amount per Serving
Calories 25824% of calories from fat
 % Daily Value *
Total Fat 7g 10%
Saturated Fat 4g 19%
Trans Fat 0g
Cholesterol 142mg 47%
Sodium 65mg 3%
Total Carbohydrate 15g 15%
Dietary Fiber 0g 2%
Sugars g
Protein 13g
Vitamin A 4% Vitamin C 4%
Calcium 5% Iron 8%
* based on a 2,000 calorie diet How is this calculated?

 

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