Serves 10
270 min
Key Lime Torte
Recipe GLPR93c5123f32d903
A delicate, airy sponge cake infused with bright Key lime flavor, baked until golden and puffed, then rolled and chilled until the center becomes creamy and custard-like. This elegant dessert offers a perfect balance of tartness and sweetness with a light, pillowy texture. Sliced on the bias and served cold, each slice reveals the beautiful pale center contrasting with the caramelized exterior.
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Ingredients
2 tablespoons melted butter for panning
7 large eggs
2¼ cups granulated sugar, divided (1½ cups for batter, ¾ cup for rolling)
⅓ cup fresh Key lime juice
1 tablespoon plus 1 teaspoon Key lime zest
Directions
Preheat oven to 425°F. Line a standard half sheet pan (12½ x 17½ inches) with parchment or wax paper. Using a pastry brush, thoroughly coat the paper and all interior sides of the pan with melted butter, ensuring complete and even coverage. In the bowl of a stand mixer fitted with the paddle attachment, combine 1½ cups sugar and the eggs. Beat on medium-high speed for at least five minutes until the mixture becomes light, fluffy, and pale in color.
Add the Key lime juice and lime zest to the beaten egg mixture. Fold gently until just combined, being careful not to deflate the batter.
Pour the batter into the prepared pan, spreading it evenly. Bake uncovered for 12 to 15 minutes, until the top is golden brown and puffed with some bubbling at the edges—this is desired as the browned exterior will be incorporated into the roll. While the torte bakes, lay a clean dish towel on the counter with the short end facing you, positioned so it is slightly larger than the baking pan. Sprinkle the remaining ¾ cup sugar evenly over the dish towel, covering an area slightly larger than the pan. When the torte emerges from the oven, use a wet knife to quickly loosen all four sides by running the blade along the edges, rewetting the knife as needed. Working swiftly, invert the entire pan onto the sugar-lined dish towel so the short edge of the pan faces you. Remove the pan and carefully peel away and discard the parchment paper. Working quickly and using the towel to guide the roll, roll the warm torte away from you as you would roll sushi, keeping the motion smooth and steady until fully rolled. Gently seal the rolled torte within the dish towel by rolling it backward slightly and tucking in the sides to enclose it completely. Transfer the cloth-wrapped torte to a platter and refrigerate for 3 to 4 hours until fully set. During refrigeration, the center will develop a creamy, custard-like texture.
Remove the torte from refrigeration and carefully unroll it onto a cutting board. Using a sharp knife, make bias cuts to create elegant slanted slices. Transfer each delicate slice to a dessert plate using a spatula. Garnish with additional lime zest if desired.
