Egg roulade √
Serves 6 to 7.
Note: This calls for a 10- by 15-inch jellyroll pan (a baking sheet with edges). If you have a different size, just shape the batter on the pan accordingly. I’ve made two of these at a time, for a group of 12 diners, and I made the batter individually for each. With two roulades, it’s a little extra last-minute pressure, but if the rest of the meal is simple, this is doable. Keep in mind that you’ll need the full oven if you’re making two of these. Adapted from Sara Moulton.
• 5 tbsp. butter
• 6 tbsp. flour
• 1 1/4 c. milk
• 4 eggs, separated
• Freshly ground black pepper
• Filling (see below)
Preheat oven to 350 degrees. Line the 10- by 15-inch jellyroll pan with parchment paper; either butter or spray it with cooking oil.
Melt butter in a medium saucepan. Add the flour and cook, stirring, for 3 minutes. Increase heat to high, whisk in the milk and bring to a boil. Reduce heat to medium and simmer for 5 minutes, stirring often.
Transfer flour mixture to a large bowl. Whisk in the egg yolks 1 at a time. Season with pepper.
Beat egg whites until soft peaks form. Stir a third of the whites into yolk mixture and fold in the rest.
Pour the batter onto the parchment paper and smooth it out. Bake for 15 minutes, or until firm to the touch.
Meanwhile, prepare any filling that needs to be warmed. Increase oven temperature to 375 degrees.
Cover the egg surface with another oiled or buttered piece of parchment. Invert onto the counter, and peel off the parchment on the top.
Sprinkle the egg surface with whatever filling is to be used. Starting on the long side of the egg surface, and using the parchment on the bottom to help, roll up the egg, jellyroll fashion. Place the roulade back on the jellyroll pan, with parchment underneath, and return it to the oven. Bake until any cheese in the filling has melted, about 10 minutes. To serve, cut into ½-inch slices.