St Patricks Day Key Lime Cake Roll Recipes

LIME JELLY ROLL CAKE

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.

ST. PATRICK'S DAY LIME POKE CAKE

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.

ST. PATRICK'S DAY GREEN VELVET LAYER CAKE

Steps:

• For the cake: Preheat the oven to 375 degrees F. Butter three 8-inch round cake pans, line with parchment and butter the parchment; set aside. Whisk the flour, cocoa powder, baking powder, baking soda and salt in a medium bowl; set aside. Whisk the buttermilk, food coloring 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) on 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, slowly add the eggs and beat until fully incorporated. Reduce the mixer speed to the lowest speed; with it 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. Divide the batter evenly among the three prepared pans. Bake until slightly puffed and a toothpick comes out clean when inserted in the center, 20 to 25 minutes. Let cool 15 minutes in the pan, then turn out to cool completely.
• For the frosting: Put the flour in a small saucepan. Vigorously whisk in about 1/2 cup of the milk, making sure to get the whisk into the edges of the pan, until you have a smooth, thick paste. (This step keeps the flour from clumping.) Slowly whisk in the remaining milk until fully incorporated and the mixture is smooth. Cook over medium heat, whisking continuously, until the mixture is very thick, about 5 minutes. (Toward the end of the process, the mixture will become a thick paste; it may seem to be forming lumps, but whisk vigorously and the lumps will disappear.) Scrape the frosting into a bowl, press plastic wrap onto the surface and refrigerate until cool, about 45 minutes.
• Using a stand mixer fitted with the paddle attachment (or a hand mixer), beat the butter and granulated sugar on medium speed until very light and fluffy, about 5 minutes. Add the cooled flour mixture a tablespoon at a time and beat until smooth. Switch to the whisk attachment (or continue with the hand mixer), add the vanilla, salt and 3 to 5 drops food coloring if using and whip until very light and fluffy, like thick whipped cream, up to 10 minutes with a stand mixer or 12 minutes with a hand mixer.
• To assemble: Place one layer on a cake plate, spread frosting on top and repeat with the 2 remaining layers. Frost the sides and decorate with candies and sanding sugar if using.

KEY LIME PIE BALLS

Steps:

• In a large bowl, beat the first 7 ingredients until blended. Shape into 1-in. balls. Roll cookie balls in confectioners' sugar. Refrigerate until firm, about 30 minutes., Store cookies between pieces of waxed paper in an airtight container in the refrigerator.

ST. PATRICK'S DAY CAKE

Steps:

• Prepare and bake cake according to package directions, using a greased 13-in. x 9-in. x 2-in. baking dish.
• Cool for 1 hour.
• In a small bowl, dissolve gelatin in boiling water; stir in cold water and set aside.
• With a meat fork or wooden skewer, poke holes about 2 inches apart into cooled cake.
• Slowly pour gelatin over cake; refrigerate until cake is completely cool and gelatin is set.
• In a bowl, whisk milk and pudding mix for 2 minutes or until soft-set.
• Fold in whipped topping.
• Spread over cake.
• Decorate with sprinkles.
• Cover and refrigerate until serving.

ST. PATRICK'S DAY KEY LIME CAKE ROLL

Steps:

• Heat oven to 350ºF.
• Spray 15x10x1-inch pan with cooking spray. Line with waxed paper; spray with additional cooking spray. Sprinkle clean kitchen towel with powdered sugar. Prepare cake batter as directed on package. Add dry gelatin mix; mix well. Pour into prepared pan; smooth top.
• Bake 26 to 28 min. or until top of cake springs back when touched in center. Immediately invert cake onto towel; remove pan. Carefully peel off paper. Starting at one short side, roll up cake and towel together. Cool completely on wire rack.
• Meanwhile, beat pudding mix and milk with whisk 2 min. Stir in 1 cup COOL WHIP. Refrigerate until cake is completely cooled.
• Unroll cake, leaving towel under cake. (Cake will crack.) Spread pudding mixture over cake. Reroll cake without towel; place on plate. Frost with remaining COOL WHIP; sprinkle with zest. Freeze 3 hours.