Savory Tomato Swiss Roll



  1. Preheat the oven to 200°C (390°F).
  2. Separate the egg whites and yolks. Beat the egg whites to stiff peaks. Beat the yolks with 2 tablespoons of hot water until they become foamy.
  3. Gradually stir in the flour, cornstarch, baking powder, and paprika.
  4. Melt the butter and add it to the mixture along with the tomato paste and continue stirring. Season with salt and pepper.
  5. Fold in the egg whites very gently.
  6. Place a small Flexipan sponge cake tray on a perforated baking tray. Pour the batter into the tray and smooth out using an offset spatula.
  7. Bake for 12 minutes.
  8. Let cool, then place a clean, damp cloth on top. Flip over and remove the sponge cake mold.
  9. Roll the sponge cake and tea towel together and refrigerate for 1 hour in this position.
  10. Whisk the fromage frais and olive oil in a bowl, then season with salt and pepper.
  11. Wash and chop the chives, add them to the cheese, and stir to combine.
  12. Unroll the sponge cake, spread the fromage frais mixture on it and roll it up again tightly.
  13. Wrap in plastic wrap and refrigerate for at least 1 hour before serving.

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