Biscoff Swiss Roll

5 from 1 vote

Areyou craving a spongy and cream dessert loaded with delicate flavors? TheBiscoff Swiss Roll is an irresistible exquisite dessert that literally melts inyour mouth and sorts that craving. This recipe provides a step-by-step guideand tips on how to make the best Biscoff Swiss Roll.

Prep Time15

Cook Time15

Chilling time1

Total Time1 30

Course: Dessert

Cuisine: American

Servings: Slices

Calories: 340kcal

Author: KitchenVile

Ingredients

For the sponge cake

70 grams All-purpose Flour
30 grams Corn Starch
⅛ tsp. Salt
6 Large Egg Yolks
2 tsp. Vanilla Extract
60 grams Vegetable oil

Meringue

5 large Egg whites
100 grams Castor Sugar

Filling

115 grams Biscoff spread
200 ml Double Cream
1 tbsp. Icing sugar
½ tsp. Vanillaessence

Garnish

10 pieces Biscoff cookies

Instructions

Preheat your oven to 150 C.
In a mixing bowl, beat the 6 egg yolks and 25g granulated 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 fold with a rubber spatula just until it's mixed.
In another mixing bowl, beat the 5 egg whites and the 100g castor sugar until the mixture is fluffy and doubles in volume with stiff peaks.
Add the beaten egg whites to the flour and egg mixture. Be careful not to deflate the meringue formed.
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 or plastic wrap and sprinkle the bottom part with confectioner sugar.
Roll the sponge cake in a spiral manner with a clean kitchen towel. Let the rolled sponge cool on a wire rack. Prepare your filling while it cools.
Carefully 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.
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 slicing.
Garnish with Biscoff biscuits and a drizzle of the Biscoff spread when serving for some extra flavor. Slice and enjoy the heavenly-tasting dessert.

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