Cake Roll with Strawberry-Lime Cream
(Percentage of daily recommendation)
|Calorie||102 kcal||(5 %)|
|Protein||3 g||(3 %)|
|Fat||4 g||(3 %)|
|Carbohydrates||12 g||(8 %)|
|Sugar added||7 g||(28 %)|
|Roughage||1 g||(3 %)|
|Vitamin A||0.1 mg||(13 %)|
|Vitamin D||0.4 μg||(2 %)|
|Vitamin E||0.4 mg||(3 %)|
|Vitamin B₁||0 mg||(0 %)|
|Vitamin B₂||0.1 mg||(9 %)|
|Niacin||1 mg||(8 %)|
|Vitamin B₆||0.1 mg||(7 %)|
|Folate||16 μg||(5 %)|
|Pantothenic acid||0.4 mg||(7 %)|
|Biotin||4.8 μg||(11 %)|
|Vitamin B₁₂||0.3 μg||(10 %)|
|Vitamin C||20 mg||(21 %)|
|Potassium||94 mg||(2 %)|
|Calcium||27 mg||(3 %)|
|Magnesium||14 mg||(5 %)|
|Iron||0.7 mg||(5 %)|
|Iodine||2 μg||(1 %)|
|Zinc||0.4 mg||(5 %)|
|Saturated fatty acids||2.1 g|
|Uric acid||12 mg|
Rinse lime in hot water, wipe dry and finely grate peel. Cut in half and squeeze out juice.
Place eggs, 2 tablespoons hot water, 70 grams (approximately 1/4 cup plus 1 1/2 tablespoons) sugar and a pinch of salt in a mixing bowl and beat with a hand mixer until creamy, about 3 minutes.
Mix together flour and baking powder and fold into egg mixture. Fold lime zest into the batter.
Line a baking sheet with parchment paper, top with cake batter and smooth with a spatula. Bake in a preheated oven at 200°C (fan: 180°C, gas mark 3) (approximately 400°F/convection 350°F) on middle rack for 8-10 minutes. (Caution: Do not overbake as the cake may not be brown when done.)
Meanwhile, trim a sheet of parchment paper to the size of the baking sheet and sprinkle with about 10 grams (approximately 1 scant tablespoon) sugar.
Immediately after baking, invert cake onto the sugared parchment paper and flatten the edges. Peel off the top piece of parchment paper and let cake cool completely. Trim edges of cake to achieve straight sides.
Soak gelatin in cold water according to package instructions. Rinse strawberries, drain well and hull. Cut about 1/3 of the berries into 1 cm (approximately 1/2-inch) pieces.
Add remaining strawberries into a mixing bowl and mash finely with an immersion blender. Season to taste with 1 tablespoon lime juice and remaining sugar.
Squeeze out gelatin and cook in a pot over low heat, stirring until dissolved.
Mix strawberry pieces and strawberry puree with the gelatin. Pour into a bowl and refrigerate until mixture begins to gel.
Beat whipping cream until stiff and fold into strawberry mixture. Spread strawberry cream on top of cake, leaving a 2 cm (approximately 3/4-inch) margin on all sides.
Using parchment paper and starting from the long edge, firmly roll cake, wrap well in parchment paper and carefully lift onto a plate. Refrigerate until the cream filling sets, at least 1 hour.
Carefully unwrap strawberry cream roll. Sprinkle with powdered sugar, slice and serve.