Spinach & Smoked Salmon Swiss Roll

by Marika Roseberg
0 comment
AuthorMarika RosebergCategoryBreakfastDifficultyBeginner

Yields8 Servings
Prep Time15 minsCook Time10 minsTotal Time25 mins
 4 eggs
 1 tbsp demerara sugar
 5 tbsp flour
 150 g spinach
 1 pinch salt
 150 g soft cheese
 200 g smoked salmon
1

Pre-heat oven to 180°C/350°F/gas 4. Separate egg yolks from whites in two separate bowls.

2

Blend spinach with sugar and egg yolks, carefully add flour and mix until combined.

3

Whisk egg whites with a pinch of salt until stiff peaks. Carefully fold egg whites into the blended spinach.

4

Line baking tray with parchment. Pour in the cake batter and spread it evenly. Bake for 8-10 Minutes .

5

Once baked, remove from the baking tray onto a clean towel, roll it up and let it cool completely.

6

Unroll the sponge, spread with cream cheese and top with smoked salmon. Carefully roll up and leave it in the fridge until ready to serve.

Ingredients

 4 eggs
 1 tbsp demerara sugar
 5 tbsp flour
 150 g spinach
 1 pinch salt
 150 g soft cheese
 200 g smoked salmon

Directions

1

Pre-heat oven to 180°C/350°F/gas 4. Separate egg yolks from whites in two separate bowls.

2

Blend spinach with sugar and egg yolks, carefully add flour and mix until combined.

3

Whisk egg whites with a pinch of salt until stiff peaks. Carefully fold egg whites into the blended spinach.

4

Line baking tray with parchment. Pour in the cake batter and spread it evenly. Bake for 8-10 Minutes .

5

Once baked, remove from the baking tray onto a clean towel, roll it up and let it cool completely.

6

Unroll the sponge, spread with cream cheese and top with smoked salmon. Carefully roll up and leave it in the fridge until ready to serve.

Spinach & Smoked Salmon Swiss Roll

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