This is a Margarita in roulade form. Great alone or with a sauce on top – like my cranberry sauce!

Ingredients:

For the Cake:

• 4 eggs, separated
• 1/4 cup granulated sugar
• 1 tablespoon fresh lime juice
• 2 teaspoons grated lime zest
• 1/4 teaspoon salt
• 1/2 cup sifted unbleached all-purpose flour

For the Soaking Syrup:

• 1 tablespoon fresh lime juice
• 2 tablespoons Gran Marnier or Triple Sec
• 1 tablespoon tequila or reposado

For the Lime Cream:

• 3 egg yolks
• 1/4 cup Gran Marnier or Triple Sec
• 2 teaspoons grated lime zest
• 2 tablespoons fresh lime juice
• 2 tablespoons tequila or reposado
• 1 teaspoon unflavored gelatin, dissolved in 2 tablespoons of cold water
• 1/2 cup heavy cream, whipped until stiff

For the Filling and Topping:

• 1/2 cup lime marmalade/jam. I used a local Key West lime marmalade/jam.
• Sifted confectioners’ sugar for dusting.

Instructions:

1. To make the cake, preheat an oven to 375 degrees F. Butter a 10 by 15 inch jellyroll pan. Line the bottom with a sheet of waxed paper and butter the paper. Dust the pan with flour and tap out any excess.
2. Beat the egg yolks in a medium bowl with an electric mixer. Gradually add the sugar, then the lime juice, lime zest and salt. Beat until the mixture is thick and pale, about 5 minutes. In a large bowl, beat the egg whites until stiff but not dry. Fold one third of the beaten egg whites into the egg yolk mixture. Sift one third of the flour over the batter and gently fold in until blended. Repeat with another one third of whites, then flour. Finish folding in the whites and flour and fill the prepared pan with the batter, spreading it evenly. Bake for 15 minutes, or until the cake is lightly browned and the edges have started to pull away from the sides of the pan. Let cool for 5 minutes.
3. Place a damp towel on 2 wire racks placed side by side and turn the cake out onto the towel. Remove the waxed paper. Stir together all the soaking syrup ingredients and sprinkle it evenly over the cake. Starting with a long side, fold one edge up about 2 inches. Continue to roll up the cake in the towel, with the towel between the layers. Let sit until cool, at least 15 minutes but not longer than 1 hour.
4. To make the lime cream, in a heavy nonaluminum saucepan, combine the egg yolks, Gran Marnier, lime zest, lime juice and tequila. Whisk over medium heat until the mixture is thick enough to leave a trace as the whisk is pulled through it, about 10 minutes. Beat in the dissolved gelatin and whisk over heat just until well blended. Strain into a bowl and cool over a bowl of ice water, stirring occasionally, for about 10 minutes, or until cold. Fold the cooled mixture into the whipped cream. Cover and refrigerate until almost set, about 30 minutes.
5. To serve, unroll the cake. Spread a thin layer of the jam evenly over the cake. Spread the lime cream over the jam. Roll the cake up again without the towel, allowing 2-3 inches for the first fold. Wrap in plastic wrap and refrigerate for at least 3 hours or up to 2 days before serving. Just before serving, sprinkle with confectioners’ sugar and cut into slices. If desired, serve with fruit or caramel sauce.

Serves 12.

Inspired by a recipe in “Southwest the Beautiful” cookbook.