Baked Mushroom Roll

Ingredients

Sponge sheet:

• 6 medium M eggs (360 g) — chicken eggs
• 90 g — Belbake wholemeal flour
• 70 g — cooked spinach
• 40 g — raw beetroot
• 70 g — cooked carrot
• 1/2 tsp — salt
• 10 g — baking powder
• 4 tbsp (60 ml) — palm oil
• 3 tsp (30 g) — 12% sour cream

Filling:

• 1 tbsp oil (approx. 10 ml) — for sautéing the onion
• 200 g — raw champignon mushrooms
• 1 piece (100 g) — raw onion
• 100 ml — water
• to taste — salt
• 3 cloves — crushed garlic

Preparation

Sponge sheet:

1. I prepared 6 bowls: I placed 2 egg whites in each of 3 bowls and beat them to stiff peaks with a pinch of salt.
2. In 3 other bowls I beat separately: 2 egg yolks with 10 g sour cream, 20 g oil and well-drained cooked spinach; then 2 egg yolks with 10 g sour cream, 20 g oil and cooked carrot; then the last 2 egg yolks with 10 g sour cream, 20 g oil and finely grated raw beetroot, well drained.
3. I mixed the flour with the baking powder and incorporated it equally into the 3 vegetable creams (one third into each).
4. Using a spoon I then folded the beaten egg whites into each of the 3 creams.
5. I poured the three batters alternately into a lined baking tray and baked the sponge for 20 minutes at 180°C.
6. I peeled it off the baking paper and rolled it in a damp tea towel, leaving it to cool at room temperature while I prepared the filling.

Filling:

7. I prepared the filling: I sautéed the onion in a tablespoon of oil, then added the mushrooms (I used frozen ones, thawed at room temperature and blended briefly) and added 100 ml of water to cook them through.
8. I seasoned with salt and crushed garlic.
9. I spread the filling over the sponge sheet and rolled it up again in the lightly dampened tea towel until the next day, though it can be sliced immediately as no special resting time is required.

Recipe in pictures

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