Ina Paarman's Cheese Roulade With Pesto
Instructions
Pre-heat the oven to 180C.
Line a 23 cm x 33 cm Swiss-roll pan with baking paper. Butter the paper.
Pour the Creamy Cheese Pasta Sauce into a medium size mixing bowl. Separate the eggs carefully. The yolks must be stirred into the sauce and the whites kept separately in a clean medium mixing bowl (don't use a plastic bowl).
Stir the White Sauce Powder into the sauce. Whisk the whites until stiff but not dry - the points of the peaks will just gently flop over when the beater is lifted. Gently fold the whites, in two batches, into the sauce using a spatula or metal spoon.
Pour the mixture into the prepared Swiss-roll pan, spreading it evenly into the corners.Bake for 15 minutes until puffy and golden. In the meantime place a clean, slightly damp dish cloth on your work surface.
Turn the roulade out onto the cloth and gently peel away the paper lining on the base. Spread the pesto lightly over the roulade and sprinkle the cheese over. Working quickly, roll up the roulade from the long side. Use the cloth to help you. Leave to rest for 10 minutes.
Slice roulade into 2 cm thick slices with a very sharp serrated knife. Toss the greens with the dressing. Serve with tomatoes.
