Name: Sticky date swiss roll
Prep time: 20 min
Cook time: 20 min
Ingredients: 180 gm dates, chopped; 250 ml water (1 Aust cup); 80 gm butter, chopped (softened); 160 gm brown sugar; 190 gm flour (1 1/2 cups (AUS)); 1 teaspoon baking powder; 1 teaspoon baking soda; 2 whole eggs; 300 ml cream; 30 gm brown sugar (2 Tablespoons); 1 teaspoon vanilla extract; 80 gm brown sugar; 30 gm butter; 125 ml cream

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Caramel. That word usually gets me in BUT this Date Swiss Roll is the perfect vehicle for caramel. This is a Swiss Roll on steroids!

A date roll filled with cream sliced on a plate

Whats a Swiss Roll?

“A Swiss roll, jelly roll, roll cake, or cream roll, or Swiss log, is a type of sponge cake roll filled with whipped cream or jam or icing” No body really knows why it’s called a Swiss roll and it is thought to have originated in Austria.

Two slices of date roll with caramel cream

Not long back I had to teach my students to make a swiss roll. This old fashioned dessert is so lovely if its made well. Light fluffy sponge rolled with jam and cream. Wow just imagine that for afternoon tea?

Unfortunately, the recipe in the text book I used was NOT very lovely. It was heavy and dry. I could have dug up another one for them but I decided to go with this Sticky Date Swiss roll with caramel cream and sauce. (Well, who wants the date cake without caramel sauce? )

A date swiss roll cut into sections on a plate

I thought this Date Swiss roll would go down well knowing how much Australians love Sticky Date Pudding. Replacing a plain sponge cake with this date one had a bit more of an Australian feel, I mean Austria- Australia we could be twins.

I think I have found your excuse to eat sticky date for morning and afternoon tea instead of waiting till dinner time! The caramel flavour in dates is just as good in this swiss roll as it is in the famous “Sticky Date Pudding “.

The centre is full of fresh caramel cream and the outside has a light dusting of caster sugar. It’s completely optional whether you add caramel sauce but I am going to advise that you will want it.

Roll it up and enjoy all day!

Heres some pictures to get you started on how to make Sticky Date Swiss roll.

How to make a Date Swiss Roll

Cut up the dates. This ensures there aren’t any seeds and helps the dates break down to a puree more easily. Once the dates come to a boil with water, add the bicarb and stir. Take off the heat and crush with a fork. Cool

Creamed butter and sugar in a mixing bowl

2. Mixing the base of your date sponge includes creaming the butter and sugar. Adding eggs and part of the flour (dry ingredients). Add the cooled date puree and the rest of the flour mixture

The sponge roll works best with a nice big flat tray. Mine is 40 cm x 30 cm (12 x 16 in)

date sponge spread onto a tray for baking

Put a tray over the top and turn the sponge over

3. You’ll need a large lined tray. Spread the mixture onto the tray right to the corners

4. Bake the sponge at 180C for about 12-15 minutes or till it springs back when touched in the middle with the tips of the fingers. Take it out and rest for several minutes

5. You need to work while the sponge is still warm so that it can be rolled easily. I put a tray on top and flip over so that I can remove the paper easily. Roll the cake in baking paper and let sit till just warm.

Once turned out the sponge needs to be rolled up

rollng up the date roll and leave in paper till starting to cool

6. Unwrap and open up the cake when it is only just warm. It will crack a bit. Don’t panic just push it together a bit, the cream will stick it together. I trim off any very crunchy bits around the edges here too.

7. Spread a nice thin layer of cream and roll up again. Chill until cold. (1 hour to overnight)

A date sponge roll full of cream front view — Now all you need to do is cover it in caramel sauce.

Try these date recipes too:

Date and Walnut Roll

Date Tray cake. Stir together.

Date and Caramel Tart-gluten free