Ooooooooh, you DEFINITELY need to give this one a go! It’s utterly luscious, totally naughty, rich in flavour, deep in colour and I’m sure that it whispers, “Have some more, you know you want to!” And of course, there’s the necessary pre-cleaning of pan used to cook the sauce – I have a lovely little spatula that goes direct from saucepan to mouth……This would make a lovely dessert for Sunday lunch but equally, we had it on a rainy Thursday afternoon! You seriously don’t need an excuse!
What you need…
1 x 35 x 25cm Swiss roll tin, buttered and lined with parchment paper
150g dates, roughly chopped
4 eggs, separated
75g soft dark brown sugar
1 teaspoon vanilla extract
½ teaspoon bicarbonate of soda
100g plain flour
Caster sugar for sprinkling
for the naughty sauce
200ml double cream
200g unsalted butter
200g soft dark brown sugar
What to do…
Preheat your oven to 230°c / 450°f / gas 8.
Put the dates and water into a saucepan over a moderate heat and bring to the boil.
Meanwhile, tip the egg yolks and sugar into your food processor and whizz until the sugar has dissolved. Set aside. In a large bowl, use an electric handheld whisk to beat the egg whites until they form soft peaks. Set aside.
Tip the dates and water into your blender and whizz to create a fine purée.
Back to the main food processor, add the vanilla extract to the egg and sugar mixture whilst the motor is running; then the bicarbonate of soda and puréed dates, whizzing until evenly mixed together. Mix in the flour and then tip in one third of the egg whites and whizz until just mixed in (maybe 10 seconds). Then tip the whole lot into the remaining egg whites and use a balloon whisk to gently fold the eggs and mixture in together.
Tip the lot into your prepared tin. Bang the tin on the worktop to make sure the mixture is evenly spread and then pop in the oven for 12 minutes until the sponge is risen and golden.
Whilst the cake bakes, take the saucepan used to boil the dates and water and give it a quick wipe out with some kitchen roll before adding in all the sauce ingredients. Set over a moderate heat and gently bring to the boil, using your balloon whisk again to beat until smooth. Simmer for a few minutes to thicken.
Lay a damp tea towel on your worktop and on top, add a large piece of parchment paper (bigger than the Swiss roll tin). When the cake comes out of the oven, invert it onto the parchment paper – this is quite tricky but the tea towel will at least keep the parchment paper in place whilst you do this. Gently peel off the tin-lining paper. Then spread one third of the sauce over the sponge, making sure that you take it right to the edges. Then gently roll up the sponge from a short side to create a lovely, luscious fat roll.
Transfer to a serving plate and sprinkle with caster sugar. Pour your naughty sauce into a serving jug.
To serve, fend off enthusiastic tasters and cut the roulade into nice chunky slices, pouring over the wicked sauce……and indulge, enjoy, savour…cut another slice – simply divine!
I don’t actually think it needs anything else at all but you could serve it with brandy ice cream (already blogged). I tried it both ways and they were both delicious.
Really easy, very quick but you do create quite a bit of a mess using both the main processor and blender, electric whisk, balloon whisk, large bowl and saucepan in the prep. That said, it is absolutely worth it!