For the apéro, for a picnic…
Don’t skimp on the filling. When you spread a layer of cheese, it’s easy to tell yourself that’s enough fat…. Except that when you eat it, the sponge being a bit thick, the whole thing can turn out a little dry if you haven’t put in enough… And I’m well placed to tell you, because I served it with 100 g of Saint Môret and it wasn’t enough!
A fruity sparkling wine such as a Saumur (from Gérard Leroux for us). A sparkling Vouvray, a Crémant de Bordeaux or d’Alsace will suit perfectly.
If you don’t drink alcohol, then you can replace the Saint Môret with a garlic-and-herb cheese like Boursin or Tartare.
Basically, either you give the dish character, or you keep it more neutral to show off the wine!
Butter a sheet of baking parchment and lay it in a Swiss-roll tin.
Make the sponge: whisk the egg yolks with the very hot water, the pinch of salt and the chopped parsley. Add the flour and mix again.
Whisk the egg whites to stiff peaks and add them to the previous mixture.
Preheat the oven to 180°C.
Pour this mixture into a dish lined with a buttered sheet of baking parchment.
Bake for 8 minutes.
Turn the sponge out onto a slightly damp tea towel or a lightly floured worktop.
Spread the sponge with Saint Môret and cover with slices of cooked ham.
Roll the sponge up on itself, pressing well so there are no gaps when you serve it.
Roll it up tightly in cling film.
Chill for a few hours in the fridge before serving.
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