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Butterscotch Roll Recipe
|Brown sugar||1 Cup (16 tbs)|
|Water||1⁄3 Cup (5.33 tbs)|
|Sifted all purpose flour||1 Cup (16 tbs)|
|Baking powder||1 Teaspoon|
|Icing sugar||1 Cup (16 tbs)|
|Date nut filling||1 Cup (16 tbs)|
Serving size: Complete recipe
Calories 3068 Calories from Fat 390
% Daily Value*
Total Fat 47 g72%
Saturated Fat 4.9 g24.4%
Trans Fat 0 g
Cholesterol 634.4 mg211.5%
Sodium 1429.3 mg59.6%
Total Carbohydrates 650 g216.7%
Dietary Fiber 33.9 g135.4%
Sugars 489.4 g
Protein 38 g75.8%
Vitamin A 14.6% Vitamin C 12.2%
Calcium 46.9% Iron 111.8%
*Based on a 2000 Calorie diet
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.