Tuesday, 21 June 2016

Spinach Roulade

Spinach Roulade
Roulade refers to an roll of sponge cake with an filling.  In this post, we have an spinach flavoured sponge cake with an creamy and nutty ricotta filling. They are best served at room temperature.

When sliced, they were super moist.  We enjoyed it with our tea-time.  Apart from enjoying its creamines, we can  trick  kids into eating spinach :D

Recipe adapted from Good Food Magazine.  Let us proceed to Ingredients required.

Ingredients required

For ricotta cheese
  • 1 litre full fat milk
  • 1/2 tsp salt
  • 2-3 tbspn lemon juice

For sponge
  • 3 Eggs, separated
  • 5 tbspn All purpose flour
  • 1/2 tsp Baking powder
  • 1/2 tsp Salt
  • 1/2 tsp Pepper
  • 1/4 tsp grated Nutmeg
  • 1 tsp of butter
  • 170 grams of Palak leaves

For filling 
  • 1 tsp of Mixed dried herbs
  • 1 tsp of chilly flakes
  • 35 grams of Parmesan cheese, grated
  • 20 grams of roasted and finely chopped almonds


For making sponge, we need to prepare spinach puree first.  In an pan add butter and chopped up palak leaves.

Saute them till they turn soggy.

Let the mixture cool, blend them without adding water.  Alternatively for Ricotta Cheese, combine milk and salt in an pan and bring this to boil..

Add in lemon juice when the milk starts to boil and mix them till the milk starts to curdle away.  Switch off the flame.


Pour this over cotton cloth lined bowl and collect the cheese.  

You can hang the cloth till the excess whey drips and you get an firm Ricotta cheese.  

Pre-heat the oven to 180 degree celsius.  Separate eggs.  Beat the egg whites till they form stiff peaks.

In another bowl, add spinach puree, egg yolks, flour, baking powder, salt, pepper and nutmeg.  Whisk well to combine.  To this wet mixture, fold in  stiff peaked egg whites  in about three batches.  

I lined aluminium foil in my baking tray ( 8 inch by 9 inch), greased them with butter and dusted with flour. Finally poured the batter in the tray and spreaded them uniformly using an spatula. I baked them for about 20 minutes, till they were firm to touch.

As soon as they were baked, let them cool over wire rack. Line your counter with another aluminium foil sheet and sprinkle the parmesan cheese over it, invert the baking tray, while it is still hot/lukewarm and let the sponge fall over the cheese. Peel the foil lined with baking tray away.

Prepare the filling, whisk the ricotta cheese to break any lumps. Add almonds and seasoning.

 Invert the sponge over an cotton cloth, such that cheese side faces top. Spread the filling uniformly and roll them up slowly, tucking the filling inside. Sprinkle remaining parmesan cheese and cut to serve. Enjoy !!

 They are served best,at room temperature.

Happy Baking folks :)

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