03 January 2013,21:03 by

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Serves :

Preparation Time :
30 minutes

Cooking Time :
35 minutes

Preparation Method :

  • Heat the butter gently on low heat and add the flour, stirring until it is blended; then add the milk, stirring well to avoid lumps. Bring it to a boil.
  • Remove the pan from the stove and allow the milk to cool. Add the salt and pepper, and then mix in the egg yolks. Beat the egg whites until stiff and fold them into the mixture.
  • Spread the mixture on a 23 cm x 23 cm (9"x 9") baking tin that has been lined, greased and floured, and bake it in a pre-heated oven at 200°C (400°F) for 20 - 25 minutes or until the roulade sponge is golden and firm to the touch.
  • Invert the sponge onto a kitchen towel and cut it into three sections, with the paper still on it, then peel the paper off carefully as the roulade is very fragile.
  • Lay one piece of the roulade on an oven-proof serving dish, spread half the tomato sauce and half the vegetables over it.
  • Repeat the layers with the remaining two sections, stacking them one above the other, and pressing them down gently.
  • Make a cheese sauce with the oil, flour, milk, seasoning, mustard powder and cheese.
  • Spread some of the sauce over the roulade, and put it in an oven to bake at 200°C (400°F) for 20 minutes. Serve hot, with the remaining sauce served separately.


For the roulade

  • 3 tablespoons butter
  • 50 grams flour
  • 200 ml milk
  • salt and pepper to taste
  • 4 eggs, separated
  • 150 ml fresh tomato sauce
  • 350 grams mixed vegetables, diced, sauteed, seasoned

For the cheese sauce

  • 3 tablespoon cooking oil
  • 3 tablespoon flour
  • 300 ml milk
  • salt and pepper to taste
  • ½ teaspoon mustard powder
  • 100 grams cheese, grated

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