Chai Date Roulade

  • recipe

    Chai Date Roulade



Dish TypeDessert
Prep Time60
Cook Time0
INGREDIENTS Total items( 12 )
  • recipe Al Ain Egg Medium
    3 pcs
  • recipe Sis Caster Sugar
    60 g
  • recipe Dr. Oetker Vanilla Extract With Seed
    1 tsp
  • recipe Al Baker Plain Flour
    30 g
  • recipe Al Alali Corn Flour Tin
    15 g
  • recipe Almarai Fresh Milk Full Fat
    30 ml
  • recipe Afia Corn Oil
    30 ml
  • recipe Bayara Cinnamon Powder
    0.5 tsp
  • recipe Sharjah Date Paste
    200 g
  • recipe Puck Whipping Cream
    100 ml
  • recipe Lipton Yellow Label Black Tea
    1 tsp
  • recipe Bayara All Spices Powder
    2 tbsp

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.