4 eggs, separated
100 g/4 oz caster (superfine) sugar, plus extra for sprinkling
1 large carrot, grated
50 g/2 oz chopped almonds
100 g/4 oz/1 cup plain (all-purpose)
60 ml/4 tbsp apricot jam (conserve)
350 g/12 oz plain or apricot fromage
Put the egg yolks and sugar in a bowl
and whisk until thick and pale. Fold in the carrots, nuts and flour
with a metal spoon. Whisk the egg whites until stiff and fold in with
a metal spoon. Turn into an 18 x 28 cm/7 x 11 in Swiss roll tin (jelly
roll pan), lined with baking parchment. Level the surface. Bake in a
preheated oven at 190°C/ 375°F/gas mark 5 for about 25 minutes until
the centre springs back when lightly pressed.
Put a sheet of baking parchment on the work surface and sprinkle with
a little caster sugar. Turn the roulade out on to the paper. Ease away
the cooking paper and discard. Quickly trim the edges, if liked, then
roll up with the sugared paper inside to stop the cake sticking
together. Cover with a clean tea towel (dish cloth) and leave to cool.
When cold, carefully unroll and discard the paper. Spread with the
jam, then the fromage frais. Roll up and transfer to a serving plate.
Sprinkle with a little extra sugar, if liked, and serve sliced.