Walnut And Cheese Roulade
|Walnuts||2 1⁄2 Ounce (65 Grams)|
|Self rising flour/Plain flour sifted with a scant 1/2 teaspoon baking powder||1 1⁄2 Ounce (40 Grams)|
|Stilton cheese/Danish blue cheese||6 Ounce (175 Grams)|
|Cream cheese||6 Ounce (175 Grams)|
|Walnuts||1 Tablespoon, halved|
Line a 20 X 30 cm/8 X 12 inch Swiss roll tin with greased greaseproof paper or lightly greased baking parchment.
Preheat the oven to 190Â°C/375Â°F, Gas Mark 5.
Chop the walnuts very finely and mix with the flour or flour and baking powder and the salt.
Leave this mixture on a flat plate in the warm for a short time; it lightens the flour.
Whisk the eggs until thick and creamy; until you see the trai of the whisk.
Gently fold in the walnut and flour mixture, using a metal spoon.
Spoon into the tin and bake for approximately 12 minutes, or until the sponge feels firm.
To roll the roulade: put a clean teadoth into hot water, wring out well and lay flat on the working surface.
Cover with a sheet of baking parchment or greaseproof paper.
Invert the cooked walnut sponge on to this and remove the cooking paper.
Place a second sheet of greaseproof or parchment on the sponge and roll firmly.
Lift on to a wire cooling tray.
To make the filling, blend the cheeses with the mayonnaise, beating until soft and smooth.
To complete the roulade, carefully unroll the walnut sponge, spread with most of the cheese mixture and roll up again.
Pipe or spoon small amounts of the remaining cheese mixture on top and garnish with walnuts and parsley.