AuthorMarika RosebergCategoryBreakfastDifficultyBeginnerPre-heat oven to 180°C/350°F/gas 4. Separate egg yolks from whites in two separate bowls.
Blend spinach with sugar and egg yolks, carefully add flour and mix until combined.
Whisk egg whites with a pinch of salt until stiff peaks. Carefully fold egg whites into the blended spinach.
Line baking tray with parchment. Pour in the cake batter and spread it evenly. Bake for 8-10 Minutes .
Once baked, remove from the baking tray onto a clean towel, roll it up and let it cool completely.
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
Directions
Pre-heat oven to 180°C/350°F/gas 4. Separate egg yolks from whites in two separate bowls.
Blend spinach with sugar and egg yolks, carefully add flour and mix until combined.
Whisk egg whites with a pinch of salt until stiff peaks. Carefully fold egg whites into the blended spinach.
Line baking tray with parchment. Pour in the cake batter and spread it evenly. Bake for 8-10 Minutes .
Once baked, remove from the baking tray onto a clean towel, roll it up and let it cool completely.
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.
