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Sweet St. Paddy's Day Jelly Roll

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Though jelly rolls are not a traditional Irish dessert (they actually have Spanish origins), this festive green rendition makes a delightful St Paddy Day treat.

Serves 8 to 10

Ingredients:
1/3 cup corn starch
1/2 cup water
2 large egg yolks
1 (12-ounce) can evaporated milk
3/4 cup granulated sugar
1/4 teaspoon salt
Strips of zest of a fresh lime (use a peeler)
1 cinnamon stick
Green food coloring (start with a couple drops, add more until desired color)
Juice of a lime

1/2 cup plus 2 tablespoons powdered sugar, divided
1 cup sifted flour
1/8 teaspoon salt
3 large eggs
1/2 cup granulated sugar
Zest of 1/2 fresh lemon
1 stick (1/2 cup) unsalted butter, melted, cooled
Green food coloring (start with a couple drops, add more until desired color)
1/2 cup chopped pistachios
Ground cinnamon powder for dusting

Directions:
For the filling, in a medium-sized saucepan, dissolve cornstarch in water. Add egg yolks and mix well. Add evaporated milk, granulated sugar, salt, lime peel and cinnamon stick. Cook over medium heat, stirring constantly with a wooden spoon, until mixture just comes to a boil. Remove from heat and carefully strain into a small bowl. Discard all the solids except for the lime peel. Stir in food coloring and lime juice and cool to room temperature, stirring occasionally.


For the cake, preheat oven to 375 degrees F. and grease a 15 x 10-inch jelly-roll pan with butter or nonstick cooking spray. Line pan with wax paper and grease the paper. Sprinkle the wax paper with flour. Spread a thin, cotton kitchen towel on the counter, sprinkle with 1/2 cup powdered sugar and set aside.

In a small bowl, whisk together flour and salt and set aside. Beat eggs in a large bowl with an electric hand mixer bowl until foamy. Gradually add granulated sugar, blending just until incorporated. Mince the lime zest, add to the egg mixture and beat for 4 minutes or until very light and fluffy. With a wooden spoon, stir in flour and salt. Lightly fold in butter. Quickly pour batter into prepared pan and spread evenly.

Bake for 8 to 9 minutes or until top of cake springs back when touched. Immediately loosen and carefully invert cake onto the prepared towel. Peel off wax paper and roll up cake and towel together, starting with the narrow end. Cool completely on wire rack. (Otherwise, the cake will be difficult to roll.)

To assemble, unroll the cake and remove the towel. Spread filling over the cake and top with pistachios. Reroll cake and wrap in plastic wrap. Refrigerate for at least one hour. To serve, cut into slices cross-wise and sprinkle with 2 tablespoons powdered sugar and cinnamon.

Recipe courtesy of Chef Michele Thompson, MS

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