Quick & Easy

Spinach roulade

Folding in the egg whites will make sure this spinach roulade retains a light and fluffy consistency. The prosciutto and cream cheese provide a robust flavour and textural balance.
spinach rouladeWoman's Day




1.Preheat oven to very hot, 220°C. Lightly grease and line a 26 x 32cm swiss-roll pan with baking paper.
2.Melt butter in a saucepan on medium heat. Add flour; cook, stirring, 1 minute.
3.Remove from heat and gradually blend in milk. Return to heat; cook, stirring, until mixture boils and thickens. Simmer 3 minutes.
4.Transfer mixture to a large bowl. Stir in spinach, parmesan and egg-yolks. Season to taste.
5.In a small, clean bowl, using an electric mixer, beat egg whites until soft peaks form. Fold gently through the spinach mixture.
6.Pour into prepared pan, spreading evenly. Bake 10-12 minutes, or until roulade springs back when touched lightly.
7.Line a soft, clean tea towel with baking paper; turn roulade out on to it. Remove paper from roulade. Trim edges and roll it up from its long side, using tea towel as a guide; set aside to cool.
8.To make the filling, place 3 slices prosciutto on a baking tray. Bake 4-5 minutes, until crisp. Drain on paper towel. Break into pieces; set aside.
9.In a small bowl, using an electric mixer, beat cream cheese until smooth; stir in capsicum and mustard.
10.Unroll roulade. Spread with cheese mix. Cover with uncooked prosciutto; re-roll, without the tea towel. Serve in slices topped with crispy prosciutto and rocket.

Related stories