Spinach Swiss roll
رولت اسفناج و خامه
Cover a half sheet baking sheet with parchment paper and spray with oil. If you want a pattern, mix 40 gram sugar, 50 gram flower, one egg white and 50 gram of melted butter in a bowl then place in a decorative bag and draw your pattern on the parchment paper. Place in the freezer for several hours. For cake you need; 4 eggs, 1 cup sugar ,4 tablespoons vegetable oil, 100gram spinach 1 cup flour 1tsp baking powder 2tsp of vanilla powder, one cup whipping cream, 2 tablespoon powder sugar. Separate the egg yolk from the white. Beat the egg whites with half a cup of sugar on high until stiff, put aside. In a food processor purée the raw spinach and then using a cheese cloth squeeze the juice out of the purée. In another bowl beat the egg yolk with the rest of the sugar for two minutes then add the spinach juice, vanilla, and oil and mix. Add the flower and baking powder and mix. Fold in the egg whites slowly just until incorporated. Pour the batter on top of the decorated pattern in the baking sheet and back on 350 F or 180 C for 15 minutes.
Once the cake is out, remove the paper and roll in a clean towel and let the cake cool. Beat the whipping cream with sugar and one teaspoon vanilla until stiff. Unroll the cake and fill it with the cream, then roll it again and decorated.