Roulade Swiss Roll Savoury

INGREDIENTS

60ml margarine or butter

60g flour (½ cup)

2 cups milk

2,5ml crushed garlic

1 green chili, chopped finely

5ml salt

4 extra-large eggs, separated

10ml fresh dhunia

METHOD

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.

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