Spinach and Tuna Roll

Separate the egg yolks from the whites.

Add the spinach to the yolks and purée with a blender until smooth.

Add the flour, baking powder, and salt.

Gently fold the stiffly beaten egg whites into the batter.

Spread the batter onto a silicone baking mat and evenly distribute it into a rectangle.

Bake for 20 minutes at 180°C (350°F) until a toothpick inserted in the center comes out clean.

Place the finished sponge cake onto a towel and roll it up. Let it cool completely.

For the filling, mix the drained tuna with chopped egg, onion, corn, yogurt, and spices.

Unroll the cake, spread the filling evenly over the top, and roll it back up.