Herb and Cheese Filled Egg Roulade

For the sponge: Separate the eggs. Beat the egg yolks with warm water and salt until frothy and continue beating until the mixture is pale yellow and creamy, about 5 minutes.

Preheat the oven to 170°C (approximately 350°F). Line a jellyroll pan with parchment paper. Set a clean kitchen towel on the work surface.

Beat the egg whites until stiff. Fold the flour and egg whites into the egg yolk mixture.

Spread the batter into the pan and bake until the top springs back when lightly touched, about 20 minutes. Immediately invert onto the cloth, remove the parchment paper and starting at one short end, loosely roll up in the cloth, let cool.

For the filling: Puree the herbs with the yogurt, transfer to a bowl and stir in the mascarpone, ricotta, lemon juice, honey and mustard, season with salt and pepper.

Unroll the cake, spread all but 5 tablespoons of the cream filling over and roll up. Wrap in plastic wrap and refrigerate several hours.