Tomato cream cheese roulade

Hello food lovers,

This week I'm sharing a great recipe for an aperitif or a starter with a small salad.

An easy and quick recipe: a tomato and cream cheese roulade.

For this recipe you will need:

Tomato sponge

- 3 eggs

- 15gr of flour

- 25gr of cornstarch

- 1 tsp of baking powder

- 2 tsp of paprika

- 60gr of butter

- 70gr of tomato paste

- Salt and pepper

Filling

- 150gr of herb cream cheese (Tartare)

- 70gr of heavy cream

- Salt and pepper

- 2 large tomatoes

Let's start by making the sponge.

Tomato sponge

Separate the whites from the yolks of the 3 eggs into two different bowls.

You will have 3 egg whites and 3 egg yolks.

Set the 3 egg whites aside, we'll need them later.

Add 15gr of flour and 25gr of cornstarch to the egg yolks.

Using a whisk, mix well.

Add 1 tsp of baking powder and 2 tsp of paprika powder.

Use measuring spoons for accuracy.

Melt 60gr of butter in the microwave for 30 seconds at 600W.

Pour the melted butter into the previous mixture.

Mix everything well.

Weigh out 70gr of tomato paste and add it to the previous mixture, season with salt and pepper to taste.

Mix everything well to obtain a smooth and homogeneous batter.

Preheat the oven to 200°C, fan-assisted.

In a jug, whip the 3 egg whites until stiff peaks form.

Using a spatula, gently fold the egg whites into the previous mixture.

Be careful not to deflate the egg whites.

The sponge batter is ready! :-)

On a perforated baking tray, place a 27 x 36 cm sponge roll mat.

To prevent the sponge from sticking to the mat, I use a non-stick baking spray — it's magic, I love it!

Spray it generously all over the mat.

Pour the batter into the sponge roll mat.

Using an offset spatula, spread the batter as evenly as possible.

Place your tray in the middle of the preheated oven and bake for about 7 minutes.

While the sponge is baking, place a clean kitchen towel and a sheet of baking paper on a perforated tray.

We use a towel and baking paper to prevent the sponge from drying out.

Once the sponge is baked, turn it out onto the baking paper.

Remove the mat — you'll see it comes off on its own! :-)

Flip it so the "wrong" side (the one that was on top during baking) is against the baking paper.

This way, once you roll the sponge, the pretty side will be on top.

Place a new sheet of baking paper on the sponge and roll it up.

Wrap it in the towel and let it cool completely like this. This way, the sponge will stay soft and won't crack when you roll it.

While the sponge is cooling, let's prepare the filling.

Herb cream cheese filling

In a jug, whip 70gr of heavy cream into whipped cream.

In a bowl, place 150gr of herb cream cheese. For this recipe I chose the Tartare brand.

Season the cream cheese with salt and pepper to taste, add the whipped cream, and mix well to obtain a smooth mixture.

Refrigerate while you prepare the rest.

Prepare 2 large tomatoes, cut them into quarters. Remove the seeds and core — we won't use the inside of the tomatoes for this recipe.

Cut the tomatoes into small cubes.

Once the tomato sponge has cooled completely, unroll it.

Pour the cream cheese/whipped cream mixture onto the sponge.

Spread the mixture evenly over the sponge using a small offset spatula.

Scatter the diced tomatoes over the cream cheese/whipped cream mixture.

Roll everything up as tightly as possible.

To get a nice tight roulade, you can use the perforated tray as a guide. To do this, fold the baking paper over the roulade, hold the baking paper with one hand, then with the other hand push the roulade with the tray (see photo N°2).

Then, place the roulade in the fridge for at least 1h.

You can make the roulade the day before — wrap it well in cling film and leave it in the fridge.

However, slice it on the day of serving to prevent it from drying out.

I hope you enjoyed this recipe and feel inspired to try it! :-)

Have a lovely Sunday, food lovers!

Sophie

P.S.: All the equipment used can be found at the bottom of the recipe.