Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Heat the oven to 180C/fan 160C/gas 4. To make the roll cake, line the base of a 22cm x 33cm baking tray with baking paper. You can oil the base of the tray to get the baking paper to stick but don’t oil the sides – you want the cake to cling to the tray.
Put the egg yolks and half the sugar in a large bowl, and beat using an electric whisk for 3 minutes until pale and light in texture. Add the oil and milk, and whisk to combine. In a separate small bowl, whisk together the flour, cornflour, salt and spices. Add this to the egg yolk mixture and whisk briefly until smooth. Clean the beaters of the electric whisk. In another bowl, beat the egg whites and cream of tartar until foamy, then slowly whisk in the remaining sugar until the mixture holds soft peaks. Working in three additions, gently fold the meringue into the egg yolk mixture until no streaks remain. Scrape the batter into the prepared tray and very gently spread into the corners.
Bake for 12-14 minutes or until the cake is lightly browned and springs back with a light touch. Remove from the oven and use a round-bladed knife to cut the cake away from the edges of the tray. Invert onto a sheet of baking paper set on a wire rack, peeling the original paper off the back. Leave to cool completely. This is a chiffon-style cake, so it will stay flexible without the need to pre-roll it.
Spread the cookie butter over the cooled cake in a thin layer. For the rest of the filling, whisk together the cream, lemon curd and vanilla until the mixture is just holding soft peaks. Spread a thin layer of the cream over the cookie butter and roll up from a short end into a tight roll. Carefully transfer to a serving platter, then spread the remaining cream over the top. Will keep covered in the fridge for two days.