• Prep Time 40 minutes
  • Cook Time 40 minutes
  • Serving For 8 people
  • Difficulty Normal

Recipe Description

Those looking for a filling breakfast won’t be disappointed with this recipe for a delightful Tomato and Cheese Roulade. This recipe was first published in Flavours magazine.

This recipe is best with
Anchor Cream Cheese

Recipe Ingredient

  • Mustard, onion and cream cheese spread
  • 1tbsp palm oil
  • 1 onion, chopped
  • 125g cream cheese, softened
  • 125g Sour cream
  • 1tbsp Dijon mustard
  • 1/4tsp pepper
  • 1/4tsp salt
  • 1tbsp sundried tomato, chopped
  • 3tbsp basil, chopped
  • Roulade
  • 50g palm cooking oil
  • 50g cake flour, sifted
  • 30g cornstarch, sifted
  • 250ml milk
  • 50g cheddar, grated
  • 100g tomato paste
  • 8 egg yolks, beaten
  • 5 egg whites
  • 2tbsp caster sugar
  • 1/4tsp salt
  • 100g salmon, smoked and sliced; or ham


  1. To make spread: Heat oil and fry onion until soft. Beat cheese, cream, mustard and pepper until fluffy. Mix in the rest and chill.
  2. To make roulade: Heat oil and add flours. Cook until bubbling. Whisk in milk until thickened. Remove. Stir in cheese, tomato paste and yolks.
  3. Beat egg whites, sugar and salt to soft peaks. Fold into tomato mixture and pour into greased and lined 25x30cm Swiss roll pan. Bake in preheated oven at 180°C for 15 mins. Invert cake on parchment paper on a wire rack. Remove lining paper. Spread with cheese mixture and top with salmon. Roll up with the help of the parchment, and cling wrap. Chill before cutting.

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