A decadent swiss roll with a complete difference filled with filling of choice
60ml margarine or butter
60g flour (½ cup)
2 cups milk
2,5ml crushed garlic
1 green chili, chopped finely
4 extra-large eggs, separated
10ml fresh dhunia
Melt butter, garlic, chili and dhunia. Stir in flour.
Gradually add milk, constantly stirring into a smooth sauce. Cool down slightly.
Beat in egg yolks.
Beat egg whites with a pinch of salt until stiff. Gently fold into batter with a metal spoon.
Line a greased swiss roll baking tray with baking paper and spray and cook paper well.
Spread batter evenly in baking tray.
Bake at 160ºC for 45min.
Place onto greaseproof paper. Trim edges and roll up like a swiss roll, cool down and unroll.
Spread filling of choice over swiss roll and roll up.
Cut into thick slices and serve with salad of choice.
Tuna and mayo, braised chicken, spicy potato, etc.
For a centerpiece, spread top and sides with cottage cheese and sprinkle with black poppy seeds. Or, alternate with rows of seeds then very finely chopped parsley etc.