Cheese & Spinach Souffle Roll

Self cooking photograph

Cheese Souffle:
all purpose flour	1/4 cup
fresh milk	1 cup
butter	1/4 cup
egg yolks	4
egg whites	4
cheddar cheese	250g - shredded
salt	1/2tsp
black pepper	to taste
Filling:
spinach	1kg
flour	2tsp
fresh milk	1 cup
butter	2tbsp
breadcrumbs	1/2 cup
onion	1/2 cup, chopped
lemon juice	2tsp
salt	to taste
pepper	to taste
Method:
Line a jelly roll pan with baking paper.
In a pan melt butter, blend in flour and seasoning.
Add milk and stir well till thick bubbles. Turn off the heat.
Mix yolks with 1tbsp of heated milk and again return to heat.
Cook more than 1 minute to cook the yolks.
Remove from heat, add cheese and stir to melt; set aside.
Stiffly beat egg whites with a pinch of salt.
Fold yolk mixture with the whites gently till smooth.
Pour into the prepared pan.
Bake in a preheated oven for 20 minutes on 180 degrees until golden brown.
(It should spring back when touched)
Line a kitchen towel and sprinkle bread crumbs.
Invert souffle onto towel and remove the paper.
Spread on the spinach filling and roll with the help of towel.
Place it seam down on oven proof dish, sprinkle with extra cheese.
Bake until cheese melts.
Spinach Filling:
In another pan, cook spinach well till water dries.
Melt butter and fry onions till golden.
Add the flour, mix well.
Now add milk and cook till thick.
Add cooked and drained spinach and seasoning as per taste, mix well and set aside.
Serve hot.
Serves 6.