4 eggs, separated
1/2 cup self raising flour
4 medium tomatoes, finely chopped
freshly ground black pepper
1/2 cup light sour cream
1/2 cup light cream cheese
1/2 cup fresh basil leaves, finely chopped
2 tomatoes, finely chopped
1 small red onion, finely chopped (optional)
Separate the eggs. Combine the egg yolks, flour, first measure of tomatoes & pepper together. Beat the egg whites until stiff. Gently fold into the tomato mixture. Spread into a peper-lined & greased sponge roll tin. Bake at 180 degC for 15-20 mins or until golden brown. Mix the sour cream, cream cheese, basil, second measure of tomatoes & red onion together. Turn the cooked egg mixture upside down onto the bench. Spread with the cream filling & using a spatula roll up to form a long tube. Serve sliced, either warm or chilled.
Serves 4-6.
Note: If fresh basil is unavailable use 1/4 cup pesto sauce.