Cut roulade
Credit: Noelladsa

A roulade is similar to flattened piece of meat or a flat square-shaped sponge cake with filling inside which is rolled up and sliced into round shaped pieces and served.

Roulade can be grouped into two types. One type made with a sweet filling  e.g. flavored jams, chocolate butter cream or vanilla butter cream and the other  filled with a spread of meat and vegetables and then rolled up and sliced into desired pieces. 

Roulade is an ideal dish to be served with sandwiches, cold cuts, fruit and cheese at picnics, during tea time or even at dinner. 

To make the roulade you will need the following:

 

  • 40 gram/1 ½ oz butter
  • 25 grm/1 oz flour
  • 150 ml/ ¼ pint milk
  • 3 eggs (yolks and whites should be separated)
  • Salt and pepper to taste
  • ½ teaspoon nutmeg

 

Method:

Pre-heat oven to 200 degrees Celsius/400 degrees Fahrenheit/ Gas 5.

Line and butter a 13 by 9 inch Swiss roll tin.

Melt the butter in a pan and to this add the flour. Immediately after beat in the milk and cook till thick. Remove from heat and beat in the egg yolks, seasoning and nutmeg.  Set aside.

In a separate bowl whisk the egg whites until stiff but not dry. Beat 1 tablespoon of the egg white into the flour mixture and then gradually beat in the rest of the egg whites.

Pour into the prepared Swiss roll tin and bake for 20 minutes until golden and firm.

To make the filling you will need: 

  • 1 bunch spring onions chopped
  • 25 gm/1 oz butter
  • 225 gm/8 oz mushrooms – sliced
  •  100 gm/4 oz cooked ham - chopped
  • 75 gm/3 oz soft plain cheese - chopped
  • 2 tablespoons fresh chopped parsley
  • Salt and pepper to taste
  • 25 gm/1 oz dried breadcrumbs

Method:

Melt butter in a pan on medium heat and gently fry the chopped spring onions in it until soft. Add the sliced mushrooms and fry for another 3 minutes stirring occasionally. Take of fire and to this add the chopped ham, cheese and parsley. Set aside.

Place a damp tea towel on the table and over this lay a piece of grease proof paper. Sprinkle the breadcrumbs over the paper and then place the baked roulade on top of it. Trim off any long edges.

Take the ham and mushroom mixture and spread on the roulade. Roll up like a Swiss roll, slice and serve.

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How to Make a Chicken Roulade