Preheat the oven to 200°C (390°F).

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.

Gradually stir in the flour, cornstarch, baking powder, and paprika.

Melt the butter and add it to the mixture along with the tomato paste and continue stirring. Season with salt and pepper.

Fold in the egg whites very gently.

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.

Bake for 12 minutes.

Let cool, then place a clean, damp cloth on top. Flip over and remove the sponge cake mold.

Roll the sponge cake and tea towel together and refrigerate for 1 hour in this position.

Whisk the fromage frais and olive oil in a bowl, then season with salt and pepper.

Wash and chop the chives, add them to the cheese, and stir to combine.

Unroll the sponge cake, spread the fromage frais mixture on it and roll it up again tightly.

Wrap in plastic wrap and refrigerate for at least 1 hour before serving.

Savory Tomato Swiss Roll

Name: Savory Tomato Swiss Roll
Prep time: 35 min
Cook time: 12 min
Total time: 2 h 47 min
Yield: 6
Ingredients: 15 grams Flour; 25 grams Cornstarch; 3 Egg(s); 1 teaspoon Baking powder; 1 tablespoon Olive oil; 70 grams Butter; 1 teaspoon Paprika; 3 teaspoons Tomato paste; 150 grams Cream cheese; 10 stems Chives; 1 pinch Salt; 1 pinch Pepper

Ingredients

Flour : 15 grams
Cornstarch : 25 grams
Egg(s) : 3
Baking powder : 1 teaspoon
Olive oil : 1 tablespoon
Butter : 70 grams
Paprika : 1 teaspoon
Tomato paste : 3 teaspoons
Cream cheese : 150 grams
Chives : 10 stems
Salt : 1 pinch
Pepper : 1 pinch

Preparation

Preheat the oven to 200°C (390°F).
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.
Gradually stir in the flour, cornstarch, baking powder, and paprika.
Melt the butter and add it to the mixture along with the tomato paste and continue stirring. Season with salt and pepper.
Fold in the egg whites very gently.
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.
Bake for 12 minutes.
Let cool, then place a clean, damp cloth on top. Flip over and remove the sponge cake mold.
Roll the sponge cake and tea towel together and refrigerate for 1 hour in this position.
Whisk the fromage frais and olive oil in a bowl, then season with salt and pepper.
Wash and chop the chives, add them to the cheese, and stir to combine.
Unroll the sponge cake, spread the fromage frais mixture on it and roll it up again tightly.
Wrap in plastic wrap and refrigerate for at least 1 hour before serving.

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Savory Tomato Swiss Roll