Spinach and Cheese Roulade
Line a 30 x 23cm (12 x 9in) Swiss roll tin with greaseproof paper. Brush with butter.
Cook spinach in a pan for 4–5 minutes until tender. Drain well. Press out as much liquid as possible.
Beat in egg yolks and 75g (3oz) soft cheese. Season to taste.
Whisk egg whites until softly stiff and fold into mixture.
Turn into prepared tin, smooth over and bake at 190 C/170 fan/Mark 5 for 15 minutes until firm to the touch.
Turn out onto greaseproof paper. Cool slightly, then peel off baking paper. Trim off outside edges and roll up with greaseproof paper.
Mix all remaining ingredients together.
Unroll roulade when cool and remove paper. Spread with filling and roll up. Serve chilled.