Salty & Spicy Swiss Roll

25g corn flour
20g flour
2tbsp tomato puree
1/2 red chilli powder
50 g butter
A  green chilli( chopped)
A spring of curry leaves (chopped)
1/2 tsp cumin
 1 tsp baking powder 
Salt to taste
150 g Cheese spread with roasted pepper (boursin)
100 g smoked salmon slices
Preheat the oven to 200°C.
 Separate egg yolks & whites.
Beat egg yolks with green chilli, curry leaves, cumin seeds & red chilli powder.
Sieve both the  flours and baking powder together and fold into the cake mixture.
Add melted butter along with tomato puree.
Whisk egg whites until it triple it's volume.
Add to the cake mixture mix.
Spread butter paper on a baking tray & spread the batter evenly.
Bake for 10mn until sponge cake is light brown.
Remove frm oven & keep aside to cool.
 Spread a thin layer of cheese & over it salmon slices.
Fold carefully so that the seam side is facing down. Peel off the edges.
 Wrap in a cling film & chill for 30 mn.
Slice with a sharp knife & use 
a tooth pick to hold the rolled ingredients together.
Served as cocktail bites /  as starter.