Spinach Swiss Roll
Ingredients
- 2 lbs baby spinach
- 3/4 tsp gelatin powder ⓘ
- 14 oz cream cheese ⓘ
- 1 clove garlic, peeled and finely diced ⓘ
- 1/2 cup heavy cream ⓘ
- 2 oz dried tomatoes in herb oil, drained and diced ⓘ
- 3 None eggs, separated ⓘ
- 1/3 cup cottage cheese ⓘ
- 1/3 cup all-purpose flour ⓘ
- 2 tsp baking powder ⓘ
- None None ground mixed peppercorns ⓘ
Instructions
- Preheat the oven to 200°F. Briefly blanch the spinach in boiling salted water. Rinse it in cold water, drain it well and chop it very finely. Spread it in a baking tray lined with parchment paper and dry it in the oven for 15-20 mins. Put it in a shallow dish and leave it to cool.
- Soak and dissolve the gelatin according to package instructions. Mix the cream cheese, garlic and cream. Mix the gelatin with 2 tbsp of the cream mixture. Stir in the rest of the cream and the tomato pieces and season to taste.
- Preheat the oven to 400°F. Mix the spinach with the egg yolks and cottage cheese. Beat the egg whites until stiff and gently fold them into the spinach mixture. Mix the flour and baking powder, sift them and stir them in. Spread the mixture smoothly on a 9 x 11 inch baking sheet lined with parchment paper and bake it for about 10 mins.
- Turn the cake out of the pan onto a damp kitchen towel. Remove the parchment paper and immediately roll the cake up from the long side. Wrap the towel round the dough to keep it moist and leave it to cool for 30 mins. Unroll it, spread the tomato cream evenly on it. Roll it back up and put it in the fridge for 1 hour. Serve sprinkled with ground mixed peppercorns.
Nutrition & Diet Analysis (per serving)
465
kcal
23% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).