Dessert Recipes - Golden Gate Roulade

Ingredients

• 4 eggs, separated

• 100 g/4 oz/1 cup caster (superfine) sugar

• 100 gl4 oz/1 cup grated carrot

• 50 g/2 oz/1/2 cup chopped hazelnuts

• 100 g/4 oz/1 cup plain (all-purpose) flour

• 2.5 ml/1/2 tsp mixed (apple pie) spice

• A little sifted icing (confectioners') sugar

• 150 g/5 oz/1 small can creamed rice pudding

• 225 g/8 oz/1 cup fromage frais

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Method:

1. Grease and line an 18 x 28 cm/7 x 11 in Swiss (jelly) roll tin (pan) with greased greaseproof (waxed) paper.

2. Whisk the egg yolks and caster sugar together until thick and pale. Fold in the carrot and hazelnuts.

3. Sift the flour and mixed spice and fold in with a metal spoon. Whisk the egg whites until stiff and fold in with a metal spoon.

4. Turn into the prepared tin and bake at 190°C/375°F/gas mark 5 for 25 minutes or until the centre springs back when lightly pressed with a finger.

5. Turn out on to a sheet of greaseproof paper dusted with icing sugar. Remove the cooking paper and roll up with the sugared paper.

6. Carefully transfer to a wire rack and leave to cool. When cold, carefully unroll and remove the sugared paper.

7. Mix the rice with the fromage frais, spread over the surface then re-roll. Chill until ready to serve.