| Spinach Roulade Recipe |
Ingredients |
- 180g sponge mix
- 3 eggs
- 40ml water
- 50g spinach leaves, chopped
- 40g butter, melted
- 150g butter cream
- 150g golden raisins
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Method
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- Beat sponge mix, eggs, water and spinach until light and fluffy. Add in butter and mix well.
- Spread the batter into a greased 10 x 14 inches rectangular cake tin. Bake for in a preheated for 8 minutes at temperature of 200ºC. Leave to cool.
- Turn cake onto paper, spread the butter cream evenly. Sprinkle with golden raisins. Roll gently till end. Cut the roll into slices and serve.
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