Ingredients
butterscotch sauce
- 100 g brown sugar
- 160 g thickened cream
- 100 g unsalted butter, chopped
cake batter
- 2 tablespoon white sugar
- 160 g seeded dates
- 180 g Boiling water
- 1 teaspoon bicarbonate soda
- 50 g unsalted butter, chopped
- 150 g brown sugar
- 2 eggs
- 110 g Self Raising Flour
- 300 g thickened cream
Accessories you need
-
Butterfly -
Spatula TM5/TM6
Share your activity
I'm cooking this todayRecipe's preparation
Preheat the oven to 180°, line a 25cm x 30cm Swiss roll pan and line with baking paper bring the paper up 5cm above the short edges of the pan.
Cut a piece of paper the same size as the tin and place on a board or bench and sprinkle with the 2 Tbps of white sugar.
Combine the dates, water and soda in the TM bowl and place the lid in position and let stand for 5 minutes.
Add the butter and brown sugar and mix to almost smooth, speed 7 for 15 seconds.
Add the eggs and flour and process until combined, speed 5 for 2 seconds.
Pour the mixture into the prepared tin and bake in the oven for about 15 minutes.
When cooked turn the cake onto the sugared paper and peel the baking paper away working quickly trim the crisp edges from all sides.
Using your hands and the sugared paper as a guide, gently roll cake loosely from the long side: hold for 30 seconds and then unroll. Cover cake with a clean tea towel; cool.
Make the butterscotch sauce while the cake is cooking.
Combine all the ingredients in the TM bowl and cook for 5 minutes on varoma, set aside to cool.
Clean and dry the bowl and add the butterfly.
Add the cream and 50g of the cooled butterscotch sauce.
And whip for 30-40 seconds on speed 3.5.
Spread the cake evenly with the cream mixture and roll up the cake form the long side by lifting the paper and using it to guide the roll into shape.
Serve the sticky date roll drizzled with remaining warmed butterscotch sauce.
method
Tip
Rolling and unrolling the cake then cooling it flat is not the traditional method for a swiss roll however this method helps minimise the chance of the cake splitting.
this recipe also works well in the TM5
Thermomix Model
-
Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
This is the best recipe! i've made this numerous times and i'll keep contiuing to make it! so easy and so delcious!!
Thanks for sharing!
This recipe is amazing!!!! I double the butterscotch sauce as hubby likes to just drink it as it is 😂
Heavenly. Divine. Absolute winner. No leftovers with this one
Commented previous and just want to once again say thank you for sharing - this is a fantastic recipe ! I add crushed pecans to the topping.
Leigh-Anne
I have made this numerous times as a standard recipe. Now I do it in my Thermomix and is so much quicker. Especially love the butterscotch sauce done this way. Bit tricky trying to roll the cake without it cracking, but pesistence and practice is worth every delectable mouthful.
Thanks Kerry
Enjoy!! Try and resist
Ann Hammond
Independant Thermomix Consultant
Made this earlier and taking out for dinner party tonight. I thought the mixture was too runny but no - it's just perfect when cooked. I have only tasted the trimmings and a bit of the butterscotch sauce and that was delicious. I added vanilla to my cream (as I always do) and then sprinkled over crushed pecans. Cannot wait to taste tonight. Thanks for sharing a lovely recipe.
Leigh-Anne
Are you sure to delete this comment ?