Key Lime Dessert Sushi

Steps

• 1

  Preheat oven to 375°F. Line a 17-by-11-inch rimmed cookie sheet with a silicone mat OR coat it with cooking spray and line it with parchment paper. Coat the mat or paper with more cooking spray and set aside.
• 2

  In a small bowl, whisk together flour, baking powder and salt.
• 3

  In a medium bowl or bowl of a stand mixer, beat the sugar, eggs and egg whites on high speed until pale and fluffy, about 5 minutes. Stir in vanilla.
• 4

  Add flour mixture in two batches, stirring between, until thoroughly incorporated.
• 5

  Pour batter into prepared cookie sheet and spread evenly with a spatula. Bake about 10 minutes or until cake springs back when lightly touched.
• 6

  While cake bakes, dust a large tea towel with the powdered sugar. Remove cake from oven and carefully invert onto prepared tea towel. Remove silicone mat or parchment paper and, using a sharp knife, cut cake in half lengthwise. Carefully roll cakes from the long side into the tea towel and place towel, seam side down, on a counter top to cool for 30 minutes to an hour.
• 7

  Meanwhile, make the filling: In a small saucepan combine sugar, flour, egg, water and key lime juice. Cook and stir over medium heat until mixture comes to a boil; stir for 1 minute until thick. Remove from heat; sift through a strainer into a separate bowl and cool to room temperature.
• 8

  When cakes are cool, unroll from the towel and place each cake on a large sheet of plastic wrap. Spread half the filling on top of each cake (you might not use all the filling -- this is OK) and roll up tightly. Cover both cakes with plastic wrap and place in the refrigerator to set for 4 hours or overnight.
• 9

  Remove set cakes from refrigerator and from plastic wrap. Using a serrated knife, cut each cake into 1-inch pieces, like sushi (about 12 slices per cake). Turn cut-side down and top with a dollop of whipped cream and lime slice. Serve with warm chocolate sauce for dipping, if desired.