A bright, elegant roll will adorn any festive table. The combination of cream cheese, salmon and vegetable sponge cake will not leave anyone indifferent. I assure you that the guests will ask for more.
Prepare all the necessary ingredients for the sponge cake.
Divide the eggs into whites and yolks.
Chop the spinach finely and then heat it in the microwave for 30 seconds.
Peel the bell pepper and grate it on a fine grater.
The resulting vegetable puree measure 50 g of each color.
Beat the egg yolks with a pinch of salt into a fluffy light mass.
Then add 3 tablespoons of sour cream and pour in 6 tablespoons of vegetable oil, mix until smooth.
Divide the egg mass into three equal parts. Add the vegetable puree to each part and mix.
Part of the mass with spinach punch with a blender until smooth.
Mix flour with baking powder, sift and divide into three equal parts. Gently mix with a spatula.
Whisk the whites with 1 tsp of sugar into a fluffy, stable mass. Then divide into three equal parts and arrange in bowls with the vegetable mixture. Gently mix until smooth.
Cover the baking sheet with baking paper and alternately lay out the vegetable mass, alternating the color scheme.
Bake in a preheated 170* oven for about 10 -15 minutes.
(you need to be guided by your oven)
Cover the finished sponge cake with baking paper, carefully turn it over and remove the paper on which it was baked. Then roll up and cool at room temperature.
While the sponge cake cools, prepare the filling from the prepared ingredients.
In a bowl, mix cream cheese, 3 tbsp sour cream and melted cheese, grated on a fine grater.
Expand the cooled sponge cake, apply a uniform layer of cheese filling and spread the salmon.
Roll up the roll, wrap it in baking paper and put it in the refrigerator for an hour.
Well, that's it - a great snack roll is ready.
Just like that, piece by piece and you won't notice how happy you are to eat the whole roll...)))