Carrot roulade with herb cream cheese filling

Instructions

1. Preheat the oven to 200ºC. Lightly grease a 30 cm x 25 cm Swiss roll tin and line with baking paper, leaving the sides slightly overhanging.
   
2. Melt the butter in a saucepan over medium heat, then add the cumin and stir for 1 minute or until fragrant. Add the carrot and stir for 5 minutes or just until soft. Season with salt and pepper, remove from the heat and stand until cool. Add the egg yolks and stir to combine well.  
   
3. Using an electric mixer, whisk the egg whites until soft peaks form. Gently fold a large spoonful of the beaten egg whites into the carrot mixture to loosen, then fold in the remainder in small batches. It’s important to be light-handed when folding in the whites as you want to keep as much air in the mixture as possible. Spread the mixture into the prepared tin and bake for 10-15 minutes or until firm, golden and risen. Turn out the roulade onto a clean tea towel, then cover with another tea towel and stand until cool.  
   
4. Meanwhile, place the cream cheese and herbs in a bowl. Season to taste and beat with a wooden spoon until smooth. If the mixture is a little stiff, add 1 tablespoon of milk and beat until smooth. 
   
5. Remove the tea towel from the top of the roulade, then spread the filing over the top, leaving a 1 cm border. Using the tea towel as a guide, roll up the roulade from one short side, then place seam-side down on a serving plate. Cut the roulade into slices and serve.