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Butterscotch Roll

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Ingredients
  Eggs 3
  Brown sugar 1 Cup (16 tbs)
  Water 1⁄3 Cup (5.33 tbs)
  Vanilla 1 Teaspoon
  Sifted all purpose flour 1 Cup (16 tbs)
  Baking powder 1 Teaspoon
  Salt 1⁄4 Teaspoon
  Icing sugar 1 Cup (16 tbs)
  Date nut filling 1 Cup (16 tbs)
Directions

Heat oven to 350 degrees.
Crease jelly roll pan, 15 X 10 X 1 inch, and line bottom with greased heavy brown paper.
Beat eggs in small mixer bowl until very light colored and fluffy, about 5 minutes at high speed on the mixer.
Beat in brown sugar gradually, beating well after each addition.
Stir in water and vanilla.
Transfer mixture to large mixer bowl.
Sift flour, baking powder and salt together into mixture and stir to blend (low speed if you are using mixer).
Pour into prepared pan and spread evenly.
Bake about 15 minutes or until top springs back when touched lightly in centre.
Sift icing sugar generously over top of cake.
Loosen edges and turn out on clean towel.
Strip off paper.
Roll up loosely with towel inside.
Set on rack to cool.
Unroll and spread with date-nut filling.
Roll up again and sift more icing sugar over top if desired.
Cut in thick slices to serve.

Recipe Summary

Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Dish: 
Candy

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