Sticky Toffee Roulade - James Martin Chef

Ingredients

• 150g dates, roughly chopped
• 4 eggs, separated
• 50g caster sugar
• 75g soft dark brown sugar
• 1 tsp vanilla extract
• ½ tsp bicarbonate of soda
• 100g plain flour
• 1-2 tbsp caster sugar, for sprinkling
• 200ml double cream
• 200g unsalted butter
• 200g soft dark brown sugar
• 50ml Bourbon
• 25ml treacle
• 25ml golden syrup
• Preheat the oven to 230°C. Grease and line a 35 x 25 cm Swiss roll tin.
• Put the dates and 225ml of water into a saucepan, set over a low heat and bring to the boil.
• Whisk the egg yolks and dark brown sugar in a kitchen aid or large bowl with an electric whisk, until the sugar has dissolved, then set aside.
• Pour the dates and water into a blender and blitz to a fine purée.
• Whisk the egg whites and caster sugar in a large bowl with an electric whisk until soft peaks form.
• Pour straight into the Swiss roll tin and smooth to the edges, then bake in the oven for 11–12 mins until risen and golden-brown.
• Transfer to a serving platter, then spoon some more of the sauce over the top, and serve with the rest of the sauce alongside in a jug.