Name: Soufflé roll with tomato filling
Cook time: 25 min
Total time: 25 min
Yield: 6 servings
Cuisine: Bake
Ingredients: 25.00 ml butter; 25.00 ml flour cake; 410.00 g evaporated milk; 1.00 spring onions finely chopped; 5.00 ml dried basil; salt and freshly ground black pepper to taste; 4.00 eggs extra-large, seperated; 15.00 ml butter; 1.00 spring onions finely chopped; 10.00 ml dried basil; 4.00 tomatoes peeled and finely chopped; 10.00 ml cornflour mixed with water

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Ingredients (12)

ROULADE

25.00 ml	butter
25.00 ml	flour — cake
410.00 g	evaporated milk
1.00	spring onions — finely chopped
5.00 ml	dried basil
	salt and freshly ground black pepper — to taste
4.00	eggs — extra-large, seperated

FILLING

15.00 ml	butter
1.00	spring onions — finely chopped
10.00 ml	dried basil
4.00	tomatoes — peeled and finely chopped
10.00 ml	cornflour — mixed with water

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Method:

Preheat the oven to 180 ºC (350 ºF). Line a 24 x 33 cm baking sheet with wax paper. Melt the butter and add the cake flour. Stir until smooth and add small quantities of the evaporated milk while stirring continuously. Heat until sauce thickens. Add the spring onion and season with basil and salt and pepper to taste. Add the egg yolks one by one, stirring well after each addition. Whisk the egg whites until stiff peaks are formed and fold into the mixture. Pour into the prepared baking sheet and place in the oven immediately. Bake for about 20-25 minutes or until done. Remove from the oven and turn out onto a wire rack covered with a clean cloth. Carefully remove the wax paper. Roll up carefully lengthwise, using the cloth to guide you. Cool slightly. Melt the butter for the filling and add the spring onion, basil and tomatoes. Simmer until the mixture is no longer watery and thicken with the cornflour paste if necessary. Unroll the roulade and spread with the filling. Roll up once more and cut into slices.
Serves 6.