Cheese-Spinach Souffle Roll - cooking recipe

Ingredients

9 large eggs, separated
1/2 c. butter
8 Tbsp. flour
dash of cayenne pepper
1 3/4 c. light cream
3/4 c. sharp Cheddar cheese, grated
3/4 c. Parmesan cheese, grated

Preparation

Preheat oven to 350\u00b0.
Spray or butter a 15 x 12-inch jelly roll pan.
Line the pan with heavy wax paper and spray again.
In a large skillet, melt the butter.
Using a whisk, blend in the flour and pepper.
Gradually stir in the cream and cook until thickened.
Beat in the cheeses.
Gradually add the egg yolks, stirring constantly.
Beat the egg whites and 1 teaspoon of salt until foamy.
Add 1/2 teaspoon of cream of tartar and continue beating until stiff.
Carefully fold into the cheese sauce, one-third at a time.
Pour into the prepared pan.
Bake for 20 minutes, or until the center, when touched, feels firm.
Turn the sheet of souffle out on a sheet of aluminum foil.