The Great Australian Bake Off

This beautiful sticky date flavoured roll is perfect for spring lunches.


  • Decorative paste

  • 70g unsalted butter, softened

  • 70g icing sugar mixture

  • 2 egg whites

  • 80g plain flour, sifted

  • Orange food colour gel paste

  • Cake

  • 180g dates, chopped

  • 250ml water

  • 75g unsalted butter, softened

  • 155g soft brown sugar

  • 1tsp vanilla essence

  • 2 eggs

  • 185g self-raising flour

  • Caramel sauce

  • 155g soft brown sugar

  • 60g unsalted butter

  • 250ml thickened cream

  • Filling

  • 250ml thickened cream

  • 1 tbs icing sugar mixture

  • 1/2 tsp vanilla extract

  • Decoration - spun sugar

  • 50ml cold water

  • 250g caster sugar

  • 1/2 tbs liquid glucose


  • 1.

    Preheat oven to 180°C.

  • 2.

    Place template into a Swiss roll tin and line a Swiss roll tin with baking paper.

  • 3.

    For the decorative paste, cream the butter and icing sugar together until light and fluffy and add the egg whites, beating continuously. Fold in the flour and divide batter into 2. Colour one half orange. Fill 2 piping bags with the 2 pastes. Using the template as a guide pipe the design onto the baking paper in the tin and place into the freezer.

  • 4.

    For the cake, place the dates and 250ml water into a saucepan and bring to the boil. Remove from heat and set aside to cool. Beat the butter, sugar and vanilla until light and fluffy. Add 1 egg and a tablespoon of flour, mix well and add the other egg another tablespoon of flour and mix well again. Fold through the remaining flour and date mixture (keep a little date mixture back to flavour your caramel) Take the tin out of the freezer, remove the template from underneath the baking paper and pour the cake mixture into the pan and level the mixture with a spatula. Bake for approx 15-20mins or until slightly risen and springs back slightly when touched. Leave the cake to cool slightly in the tin then turn out and roll up the cake in a tea towel lined with baking paper and caster sugar (you may need to trim the edges first as they get a little crispy on cooling). Leave for a minute and unroll.

  • 5.

    For the caramel sauce, place the brown sugar, butter and cream in a saucepan and simmer for 5-10mins. Chill.  Whip 250ml cream with the icing sugar and vanilla until soft peaks form.

  • 6.

    For the spun sugar, place the sugar water and glucose into a saucepan over a medium heat. Allow the mixture to boil but do not stir it (swirl it if you need to mix it at all). Allow the mixture to continue to boil until it starts to turn a honey colour. Take the saucepan off the heat and allow to cool slightly. Dip a fork into the caramel and run it around an oiled rolling pin to make sugar circles. As soon as the sugar cools remove it from the rolling pin and repeat until you have as many circles as you want to decorate your roll. Leave to the side until it is time to decorate. Spread the chilled caramel sauce over the cake and roll.  Place onto a plate with the join in the roll down onto the surface of the plate. Pipe on cream to decorate and top with spun sugar circles.

Nutritional information

Nutritional analysis per serving (22 servings)

  • Energy 332kj
  • Fat Total 16g
  • Saturated Fat 10g
  • Protein 2g
  • Carbohydrate 45g
  • Sugar 34g
  • Sodium 24mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

Powered by


This recipe has not been edited or tested by the Bake Off Food Department

Metric Converter

Tell us what you think in the comments below


Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

0 0 0 0 0
Average Rating
0 comments • 0 ratings