Like the savory zucchini roll , I made one with carrots and ham. It was just as easy and delicious as a starter or appetizer.
Ingredients
Preparation
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Preheat the oven to 180°C.
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Grate the carrots or process them in a food processor. Cook them in a pan with a little olive oil for about fifteen minutes.
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In a bowl, whisk together the egg yolks, flours, carrots, oil, salt and pepper.
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Whisk the egg whites until stiff peaks form. Gently fold them into the mixture.
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Spread the mixture onto a baking sheet lined with baking paper (I usually use a grease spray to make sure the sponge cake comes off easily).
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Bake for 20 minutes, the sponge cake should remain soft and golden.
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Turn the sponge cake out onto a tea towel. Let it cool. Blend the cheese with the cream if necessary and spread it evenly.
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Add the ham slices.
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Roll up the roll with the tea towel, then place it in cling film and seal it tightly. Refrigerate for 1 hour.
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Slice and serve chilled.
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