serves
6
prep
20 minutes
cook
20 minutes
difficulty
Easy
serves
6
people
preparation
20
minutes
cooking
20
minutes
difficulty
Easy
level
Ingredients
- 50 g butter
- 1 tsp cumin seeds
- 450 g grated carrot
- salt and pepper, to taste
- 6 free-range eggs, separated
- 200 g cream cheese, softened
- handful of chives, finely chopped
- handful of parsley leaves, finely chopped
Cooling time 30 minutes
Serves 6 as an entrée or 4 as a main meal.
You will need a 30 cm x 25 cm Swiss roll tin for this recipe.
Instructions
Preheat the oven to 200ºC. Lightly grease a 30 cm x 25 cm Swiss roll tin and line with baking paper, leaving the sides slightly overhanging.
Melt the butter in a saucepan over medium heat, then add the cumin and stir for 1 minute or until fragrant. Add the carrot and stir for 5 minutes or just until soft. Season with salt and pepper, remove from the heat and stand until cool. Add the egg yolks and stir to combine well.
Using an electric mixer, whisk the egg whites until soft peaks form. Gently fold a large spoonful of the beaten egg whites into the carrot mixture to loosen, then fold in the remainder in small batches. It’s important to be light-handed when folding in the whites as you want to keep as much air in the mixture as possible. Spread the mixture into the prepared tin and bake for 10-15 minutes or until firm, golden and risen. Turn out the roulade onto a clean tea towel, then cover with another tea towel and stand until cool.
Meanwhile, place the cream cheese and herbs in a bowl. Season to taste and beat with a wooden spoon until smooth. If the mixture is a little stiff, add 1 tablespoon of milk and beat until smooth.
Remove the tea towel from the top of the roulade, then spread the filing over the top, leaving a 1 cm border. Using the tea towel as a guide, roll up the roulade from one short side, then place seam-side down on a serving plate. Cut the roulade into slices and serve.
starts Thursday 14 May 2015 at 8pm on SBS ONE and finishes 2 July 2015. Visit the website to catch-up on episodes online, scroll through or find out more.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
