Serves 8-10
This whisked sponge is wonderfully light and works well flavoured with the pistachio, zesty lime curd and sweet, silky Crème Chantilly. It is surprisingly easy to make yet impressive served as a dessert or as part of a celebration.
INGREDIENTS
30g Unsalted butter - melted
4 Medium eggs
115g Golden caster sugar
2 tbsp Vanilla bean paste
115g Plain flour
100g Pistachios, roughly chopped
½ quantity Lemon and lime curd
300ml Crème Chantilly
TO DECORATE
Grated zest of 1 lime
10g Slivered pistachios
Fresh berries
METHOD
Preheat the oven to 180C and line a 20x30cm Swill roll tin with non-stick baking parchment.
Melt the butter and set aside to cool. Place the eggs and sugar in a large mixing bowl and whisk until the mixture forms a thick trail (about 5 minutes), then briefly whisk in the vanilla bean paste. Sieve the flour into the mixture and gently fold in with a metal spoon. Pour in the cooled, melted butter and gently fold until well mixed.
Transfer the batter into the prepared tin, level with the back of a metal spoon and scatter the surface with chopped pistachios.
Bake for 12-14 minutes until risen, golden brown and springy to the touch.
Meanwhile, soak a tea towel in cold water, ring out well and place on a clean work surface. The tea towel will help to cool the roulade rapidly and create a setting effect – helping the roulade to roll without cracking.
Place a sheet of non-stick baking parchment on top dusted lightly with golden caster sugar. Place a weight such as a spoon on each corner to stop the paper curling up. Tip the roulade onto the baking parchment, carefully remove the backing paper and roll the roulade up tightly – keeping the fresh, sugared baking parchment inside and wrapped in the tea towel on the outside. Set aside on a wire rack to cool.
Once cooled, unravel the roulade. Use a palette knife to spread the roulade evenly with lime curd followed by a generous layer of Crème Chantilly. Scatter with fresh slices berried. Carefully roll the roulade up using the baking paper to help and transfer to a serving plate.
Fill a large piping bag with your favourite nozzle and the remaining crème Chantilly. Pipe a design the length of the roulade and decorate with berries, slilvered pistachios and grated lime zest.
CRÈME CHANTILLY
300ml double cream
75g caster sugar
2tsp vanilla bean paste
method
Whip the cream, sugar and vanilla together until voluminous and firm but still glossy. Be careful not to overwhip.
LEMON AND LIME CURD
2 medium lemons - peel and juice
2 limes - peel and juice
225g golden caster sugar
3 medium eggs + 1 egg yolk
90g cubed unsalted butter
METHOD
Place all the ingredients into a large bowl set over a pan of gently simmering water.
Heat until the butter has melted and the sugar has dissolved, stirring all the time. Continue to heat the lemon curd, stirring with a silicon spatula until thickened – this will take up to 20 minutes. This is to allow the eggs time to heat slowly, emulsify and stabilise the lemon curd.
Strain into a bowl, transfer to a kilner jar and chill in the fridge.
Serve any remaining lime curd on the side.
TOP TIP - use a vegetable peeler to remove the peel from the citrus fruits. Pass through a sieve once thickened to remove all peel, pips and any egg strands.
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