I was not previously familiar with the concept of roulades. I knew what a soufflé was, but not a roulade. As far as I can tell, it seems to be what happens when you bake a soufflé in a jelly roll pan and then top it with delicious fillings and roll it up. Like a savoury, fluffy, egg-y jelly roll. This is the basic roulade base. Once you have it baked, you can fill it with whatever strikes your fancy.

Basic Roulade

Slightly adapted from The Good Egg by Marie Simmons

Ingredients

• 1/4 c. unsalted butter
• 5 Tbsp. all-purpose flour
• 1 1/2 c. milk
• 1/2 tsp. coarse sea salt
• 1/4 tsp. white peppercorns, ground
• 1/8 tsp. ground cayenne
• 6 large eggs, separated
• 1/2 c. grated Swiss, Cheddar, or Gruyère (optional)
• 1/8 tsp. cream of tartar

Directions

1. Preheat oven to 180°C (350°F).
2. Grease a 25x38cm (10x15") jelly roll pan and then line the bottom and sides with parchment paper and grease the parchment paper as well. (If you have non-stick baking spray, it comes in handy here.)
3. Melt the butter over low heat.
4. Add the flour and cook, stirring frequently, for 2 minutes.
5. Gradually whisk in the milk and bring to a boil, stirring constantly.
6. Cook, stirring, for 2-3 minutes.
7. Stir in salt, white pepper, and cayenne and remove from heat.
8. In a medium bowl, whisk the egg yolks to break them up.
9. Whisk in ~1/2 c. of the white sauce mixture to temper the yolks.
10. Gradually whisk in the remaining sauce until blended.
11. Stir in the cheese (if using).
12. Place the egg whites in a large bowl and add the cream of tartar.
13. Beat on low until soft peaks form.
14. Increase speed to high and beat until stiff peaks form.
15. Stir ~1/4 of the egg whites into the egg yolk mixture to loosen it.
16. Pour the loosened yolk mixture into the bowl with the remaining egg whites and carefully fold them together until blended.
17. Carefully pour the mixture into the prepared pan and spread evenly. (Keep the bowl very low so as not to deflate the eggs or use a spoon and spoon the mixture into the pan.)
18. Bake at 180°C (350°F) for 15-18 minutes. The roulade should be puffed and golden when done.
19. Remove from oven and let cool in pan for 2 minutes.
20. Grease a 38cm (15") long sheet of parchment paper and place it greased-side-down over the roulade.
21. Invert the roulade onto a cooling rack and lift off the jelly roll pand and carefully peel off the paper.
22. Roulade may be filled while still warm or once cooled to room temperature.
23. If not using immediately, roll it up in parchment paper, wrap it in tin foil, and refrigerate. It will keep in the fridge for up to two days.
24. Roulades that are intended to be served warm may be reheated in the oven once filled.