Savoury Swiss Roll
This one might mess with your head. It did with ours! It was suggested to us, so we had a bit of a play and came up with the following! It's brilliant!
- 450 g sweet potatoes
- 4 eggs
- 1 pinch ground clove
- 50 g Red Leicester cheese
- 1 handful sesame seeds
- 250 g full fat cream cheese
- 1 bunch fresh chives
- 1 handful brazil nuts
- 1 jar red onion marmalade
Preheat the oven to 200°C and line a Swiss roll tin (30cm x 24cm) with silicon paper.
Prep Sweet Potato
Peel and dice the sweet potato(es) into small chunks and place into a glass bowl.
Cover with clingfilm and cook in a microwave for 6-7 minutes on full power until soft.
Separate the eggs, giving yourself a clean bowl of egg whites and 4 yolks.
Grate the cheese.
Blitz the cooked sweet potato, cheese, egg yolks, clove and salt and pepper to a purée.
Add Egg Whites To Mix
Whisk the egg whites to stiff peaks.
Fold the egg white into the potato mixture in batches, keeping in as much air as possible.
Pour into your lined Swiss roll tin, level out to the corners carefully and bake for 10-12 minutes.
Scatter Sesame Seeds
Lay a clean tea-towel on the table and cover with a sheet of greaseproof paper.
Scatter that with sesame seeds.
Remove the sponge from the tray once baked and flip over onto the sesame scattered paper.
Peel back the silicon paper from the sponge and roll it up into a roll, trapping the paper in the middle, then leave to cool.
Beat the cream cheese with the chopped chives and nuts and season.
Unroll the cooled sponge and spread a very thin layer of red onion marmalade across it.
Cover that with a layer of the cream cheese mix… piping it makes this easier and prevents it smudging the marmalade.
Roll the sponge back up and serve to your guest.
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