How to Make
Preheat the oven to 160°C. Line a large rectangle baking dish with parchment.
Whisk egg white, while adding sugar gradually to a stiff peak stage.
In another bowl combine all other ingredients for the cake starting with egg yolks and sugar whipped until pale.
Food the egg yolk mixture into the egg whites.
Smooth cake batter into the pan, tap to remove air pockets and bake for 25 mins.
Once cooled, remove parchment, spread date paste, roll and chill the cake in the fridge for 2 hours.
In the meantime prepare the karak cream by bringing cream, spices and tea to a boil. Strain and cool the cream to room temperature. Then cover and transfer to the fridge. Whip the cream, pipe and decorate with stuffed dates.