Treacle Roulade
Prep
20 mins
Cook
35 mins
Servings
6
Difficulty
Easy
My treacle roulade is one of those wonderful desserts that looks far more impressive than it actually is to make. With just fifty five minutes from start to finish, you'll have a stunning rolled cake with that deep, rich golden syrup flavor that everyone absolutely loves. The beauty of this recipe lies in its simplicity: basic pantry ingredients that cost very little come together to create something truly special. Golden syrup, the star ingredient, not only gives you that gorgeous caramel depth but also contains minerals like potassium that make it a slightly better choice than refined sugar. This is the kind of recipe I pull out when I want to impress without spending hours in the kitchen.
Ella x
Ingredients
- 300 gall-purpose flour
- 200 gunsalted butter(softened)
- 200 mlgolden syrup
- 250 ggranulated sugar
- 4 egglarge eggs
- 10 gbaking powder(dried)
- 5 gsalt(fine)
- 1 mlvanilla extract(optional)
Detail level
Instructions
- 1
Preheat the oven to 180°C (350°F). Grease and flour a 20x30cm baking tray. Line a baking sheet with parchment paper.
Tip: For an even crisper roulade, chill the cake in the fridge for 30 minutes before assembling.
- 2
In a medium-sized bowl, whisk together the flour, baking powder, and salt. Set aside.
Tip: Sift the flour to remove any lumps.
- 3
In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition.
Tip: Don't overmix the butter and sugar mixture.
- 4
Gradually add the flour mixture to the wet ingredients, alternating with the golden syrup, beginning and ending with the flour mixture.
Tip: Be gentle when adding the dry ingredients to avoid deflating the mixture.
- 5
Pour the batter into the prepared baking tray and smooth the top. Bake for 25-30 minutes, or until a skewer inserted into the centre comes out clean.
Tip: Don't open the oven door during the baking time, as this can cause the cake to sink.
- 6
Remove the cake from the oven and let it cool in the tray for 5 minutes. Transfer the cake to a wire rack to cool completely.
Tip: If you want a stronger treacle flavour, you can add more golden syrup to the buttercream.
- 7
Once the cake is completely cool, place it on a flat surface and spread a thin layer of treacle buttercream on top.
Tip: Use a serrated knife to trim the edges of the cake if needed.
- 8
Spread the remaining treacle buttercream over the top of the cake, leaving a 2cm border around the edges.
Tip: You can also use a piping bag to create a decorative border.
- 9
Roll the cake into a tight cylinder and place it seam-side down on a serving plate.
Tip: Chill the roulade in the fridge for 10-15 minutes before serving to set the glaze.
- 10
Drizzle the glaze over the top of the roulade and serve.
Tip: You can make the glaze ahead of time and store it in the fridge for up to 24 hours.
- 11
Optional: Drizzle the top of the roulade with additional golden syrup, if desired.
Tip: This will give the roulade an extra burst of flavour.
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