Savoury Swiss Roll
Vegetarian Roulade ... Use mozzarella and wilted spinach as a filling instead of the chicken
Preheat the oven to 180°C (160 fan) | 350°F | gas 4.
Whisk the egg whites and lemon juice in a clean bowl to stiff peaks.
In a separate bowl, whisk together the cornflour, milk, tomato puree and egg yolks until thoroughly combined. Fold carefully into the egg whites with a metal spoon.
Line a baking tray with greaseproof paper and spoon the mixture onto the tray, spreading it evenly. Cook for 5-10 minutes, until set and golden.
Meanwhile, heat the butter in a pan and sauté the chicken and garlic until golden. Stir in the parsley and season.
When the sponge is cooked, leave to cool. Spread the chicken over the sponge, then use the greaseproof paper to roll into a log shape. Slice and serve with salad.