Ingredients
2 tbsp butter
1 clove crushed garlic
2 tbsp plain flour
¾ cup soy milk
3 eggs separated
½ tsp salt
Filling
310g can creamed corn
¼ cup cheese
1 tbsp chopped chives
Directions
1. Heat butter and garlic over medium heat
2. Add flour and stir
3. Gradually add soy milk until mixture thickens
4. Remove from heat
5. Mix in two lightly beaten egg yolks and salt
6. Place three egg whites in a separate bowl
7. Beat with electric mixer until soft peaks form
8. Fold beaten egg whites into sauce mixture gently
9. Spread mixture onto a greased and lined swiss roll pan
10. Bake at 180º for 15 mins or until lightly browned
11. Combine filling ingredients
12. Turn cooked roulade out onto a damp tea towel covered with baking paper
13. Remove lining from roulade carefully
14. Spread the filling mixture onto roulade and roll up from the short end
15. Place roulade back onto tray and add extra grated cheese
16. Heat through or until cheese topping has melted
17. Serve straight away
