Roulade

Method

The classic cheese soufflé mixture can also be used to make a savoury roulade. Unlike a soufflé, a roulade can be made in advance and cooled to serve with a filling at room temperature. If you do this, roll up the roulade while still hot, incorporating the bottom piece of greaseproof paper inside. Before serving unroll the roulade, discard the paper, add the filling, then re-roll.

Use a medium-sized Swiss roll tin (35 × 27cm/14 × 10½in).

  1. Cut a sheet of greaseproof paper about 5cm (2in) larger than the tin and snip the corners diagonally. Grease the tin and fit in the paper, folding in the corners. Grease the paper. Spread the soufflé mixture in the tin.

  2. Bake the roulade in a preheated oven, 190°C, 375°F, Gas Mark 5 for 15-17 minutes, until just firm to the touch. Turn out on to a large sheet of greaseproof paper. Peel off the lining paper carefully in strips and discard.

  3. Trim the long edges with a knife. Cover with a clean tea towel and allow to cool slightly. Spread with the chosen filling. Fold over one edge of the roulade then roll up, holding the paper firmly underneath. Transer to a serving plate and serve sliced.

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