Heat the coconut cream until almost boiling. Remove from the heat and stir in the chocolate until melted. Stir in the lime zest and beat the mixture with a whisk until smooth and glossy. Refrigerate overnight.
Beat the egg yolks and lime juice with 30ml water. Reserve 15ml of the castor sugar, then add the remaining sugar to the egg-yolk mixture and beat until thick and creamy.
Sift the flour, baking powder and a pinch of salt, and fold into the egg-yolk mixture. Beat the egg whites with the reserved castor sugar until stiff. Fold into the cake batter. Pour into a greased and lined Swiss roll tin and bake in a preheated oven for 10 to 12 minutes.
While the cake is baking, heat the lime juice until warm, then stir in the castor sugar.
Sprinkle a little more castor sugar onto a slightly damp tea towel. Remove the cake from the oven and turn out onto the tea towel. Remove the baking paper and slice off the edges of the cake. Sprinkle with the lime syrup, roll up and set aside to cool.
Beat the filling until thick and creamy. Unroll the cake and spread with the filling, then roll up again. Refrigerate until ready to serve. Dust with icing sugar and garnish with white chocolate curls.
Text and image by Ideas
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