The Swiss Roll is one of my best confectioneries. At any dessert table, I will not bother eating regular cake. I love biting into the soft rolled sponge filled with silky creamy cream with jam or my favorite Biscoff cream spread.

With a strong passion for baking, I love trying homemade recipes. However, I had never attempted to make a Swiss roll!

Two Biscoff Swiss Rolls and a couple of cookies on a white plate.

I always thought it would break! I finally found a recipe that worked for me, and after lots of trial and error, I became confident! I am delighted to share with you a recipe that has always worked with me.

A Swiss Roll is made of a stingy flat sponge cake, a thin spread of your choice, and a thick creamy filling.

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Why Biscoff Swiss Roll?
What makes a Biscoff Swiss Roll?
Filling
How to make Biscoff Swiss Roll
FAQ Biscoff Swiss Roll
Expert Tips
Related Posts
Biscoff Swiss Roll

Why Biscoff Swiss Roll?

Swiss rolls are traditionally filled with cream and fruit jam. But a creative culinary artist decided to make a Biscoff version of Swiss Roll! Biscoff spread and its famous biscuits have a rich caramel and cinnamon flavor.

Biscoff swiss rolls on a white plate and a black plate.

Biscoff filling is versatile and has been used to make numerous desserts. Its unique and delicious flavor makes any of its confectionery irresistible.

The Biscoff spread has a lovely spreadable texture and therefore spreads easily off as the first layer on the thin sponge cake.

Biscoff biscuits are a topping or decoration of the Swiss roll. This Biscoff version will always be the undisputed winner, whipping cream and Biscoff spread tastes heavenly.

Our Lotus Biscoff cake and Vanilla Oreo Cupcakes are delicious options that you could try as well.

What makes a Biscoff Swiss Roll?

Swiss roll ingredients in different glass bowls.

Flat Sponge Cake.

Eggs and egg whites

The eggs are key in this recipe. The eggs make the cake spongy just as it should be. Eggs are beaten till light and fluffy, increasing in volume. This meringue should be carefully handled to keep the rollable or flexible.

All-purpose flour

This flour works perfectly in this recipe, you can use gluten-free flour if you are sensitive to gluten.

Filling

Biscoff spread

Biscoff spread is added to the cream to enhance the caramel flavor in the filling. It is also spread as a thin layer on the flat sponge cake.

Creamy filling

In this recipe we used double cream and icing sugar, however you can use cream cheese in place of double cream.

How to make Biscoff Swiss Roll

Making this decadent cake has never been this easy, as long as you follow the tips I have provided.

Preheat your oven to 150 C.

Mix eggs and caster sugar in a bowl.

Whisking the cornstarch and flour.

In a mixing bowl, beat the eggs and caster sugar using a handheld electric mixer until it's pale in color and creamy in texture. When beaters are lifted, the mixture will flow back forming ribbons.

Whisk the cornstarch and flour in a bowl and sift it into the creamed mixture. Gently mix with a rubber spatula just until it's mixed.

In another mixing bowl, beat the egg whites till they are fluffy and doubled in volume with stiff peaks. Add the beaten egg whites to the flour and egg mixture. Be careful not to deflate the meringue formed.

A glass bowl of egg yolk with ingredients added to it.

Add beaten egg whites to the flour and egg mixture.

Spread the cake batter, and bake for 10 minutes.

Gently spread the cake batter on the baking tray that is lined up with parchment paper and bake for 8 to 10 minutes. Insert a toothpick to check for readiness, it should come out clean.

Let the sponge cake cool till warm. Sprinkle confectioner sugar on the top side of the cake. Invert the sponge onto a clean kitchen towel, and sprinkle the bottom part with confectioner sugar.

Start rolling the sponge cake in a spiral manner with the clean kitchen towel. Let the rolled sponge cool on a wire rack. Prepare your filling while it cools.

Unroll the sponge cake and spread the Biscoff filling with a knife, spread a second layer of whipped cream with an offset spatula. Ensure the filling is evenly spread across the sponge cake.

Carefully roll back the sponge tightly, pushing the log with a back with the spatula. Place the sponge with an edge at the bottom or side, and let it sit in the fridge for at least two hours before cutting.

Garnish with Biscoff biscuits and a drizzle of the Biscoff spread when serving for some extra flavor. Slice and enjoy the decadent dessert.

FAQ Biscoff Swiss Roll

A close up of a swiss roll with a cookie next to it on a black plate.

Why did my Swiss Roll crack while I was rolling it?

Many factors can lead to the cracking of the sponge. You probably rolled it when it had cooled completely, ensure you roll it when it's warm.

Be patient with yourself when it cracks, making a Swiss roll can be intimidating to a beginner but practice will make it easy. Remember to beat those eggs until they double in volume. The more spongier the less likely for the sponge cake to crack.

Once you have added flour and cornstarch mixture to the creamy mixture, do not over-mix. Over-mixing activates the gluten strands in the flour, giving the Swiss Roll a tough and rubbery characteristic.

Expert Tips

For best results, use ingredients at room temperature. The main ingredient is eggs that are whipped to increase in volume. If the eggs are cold, they will not mix effectively with the rest of the ingredients.

Learn your oven thermometer and find the optimal temperature for baking your sponge cake.

Very high temperature will lead to cracking or doming a characteristic not desired for the sponge. Invest in an accurate oven thermometer for best results.

If you tried this Biscoff Swiss Roll Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how you liked it in the 📝 comments below. Thanks for visiting!