😊 Baking the Swiss Roll
🍀 Preheat your oven to 180°C (gas mark 6).
🍀 On a baking sheet lined with baking paper, spread the mixture into a rectangle about 1 cm thick.
🍀 Bake for 10 to 12 minutes, until the surface is lightly golden.
🍀 Remove from the oven and let cool for a few moments.
😊 Fill and Roll
🍀 Carefully turn the sponge cake over onto a clean tea towel or another sheet of baking paper.
🍀 Spread the cream cheese evenly over the entire surface.
🍀 Sprinkle with chopped chives or parsley.
🍀 Gently roll the sponge cake up tightly to form a roll.
😊 Serve and Decorate
🍀 Cut into slices to form pretty rolls.
🍀 Arrange them on a serving platter and sprinkle with a few additional fresh herbs, if desired.
😊 Helpful Tips
🍀 If you prefer a more pronounced flavor, add a pinch of paprika or curry to the dough.
🍀 You can substitute the cream cheese with herbed cheese or garlic and herb cheese for a variety of flavors.
😊 Storage
🍀 Store your Carrot and Cheese Roll in the refrigerator, in an airtight container, for up to 24 hours.
🍀 Remove it 10 minutes before serving to allow it to regain its pleasant texture.
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