Leek Roulade with Ricotta Corn Filling

Ingredients

90g butter
1 medium leek - diced
1 clove of garlic - crushed
1/3 cup plain flour
1 cup milk
4 eggs - separated
2 tbsp grated veggie parmesan
100g ricotta cheese
2x130g sweetcorn
1/3 cup chopped fresh chives

Method

Mix the ricotta, sweetcorn and chives in a small bowl and leave to infuse.
Grease and line a 25cm by 30 cm swiss roll tin.  Melt 30g butter in a small saucepan, add leek and garlic and soften slowly for at least 5 mins until the leek is soft.  Remove it from the pan and put it in a small bowl for later.  Melt the other 60g butter in the same pan, stir in flour and cook for about a minute, then gradually add the milk, stirring in thoroughly.  Bring to the boil and simmer until it thickens.  Stir in the egg yolks and leek mixture and stir thoroughly.  Transfer the mixture to a large bowl.
Beat the egg whites in a large bowl until they peak, then fold into the rest of the mixture.  Spread it into the swiss roll tin evenly.  Put it in a hot oven (at least 200C) and cook for at least 12 minutes, until golden brown.
Meanwhile sprinkle a clean tea towel with the grated parmesan.
When the mixture is cooked, turn it out onto the tea towel.  Carefully peel off the lining paper.  Spread with the ricotta filling and roll on the long side.