Biscoff Swiss Roll Recipe
This Biscoff Swiss roll is a gorgeously simple, yet stunningly attractive cake that tastes incredible, with a chocolate sponge and Biscoff buttercream.
Servings: 6 slices
Equipment
- Rectangle 23x33cm (9"x13") nonstick swiss roll tin
- Open star piping nozzle
Ingredients
For the sponge
- 3 medium free range eggs
- 100 g white caster sugar (superfine sugar)
- 100 g plain white flour (all purpose flour)
- 2 tbsp icing sugar (powdered sugar)
To dust
- 1 tbsp cocoa powder (dutch processed)
- 1 tbsp icing sugar (powdered sugar)
For the Biscoff frosting filling
- 100 g salted butter
- 100 g icing sugar (powdered sugar)
- 100 g Lotus biscoff spread smooth
- 1 tbsp milk
To decorate
- 150 g Lotus biscoff spread smooth
- 7 Lotus Biscoff caramelised biscuits
Instructions
Make the Swiss roll sponge
- Line the Swiss roll tray with baking paper and preheat the oven to 200C (180C fan).
- Put the eggs and caster sugar in a large mixing bowl. Whisk until thick, pale and considerably increased in volume.
- Sift in the flour and cocoa. Fold through gently with a silicone spatula.
- Tip the mixture into the lined tin and gently level off.
- Bake for 8 minutes until just firm.
Pre-shape the Swiss roll sponge
- Lay a rectangle of baking paper out on your counter. Sift the cocoa and icing sugar all over the paper.
- Turn the hot Swiss roll sponge out onto the baking paper, then carefully peel off the paper backing.
- Lay a clean tea towel on top of the Swiss roll sponge, then carefully roll the sponge up with the tea towel and baking paper. Leave rolled up to cool completely.
Make the Biscoff frosting
- Put the butter, Biscoff, butter and milk in a large bowl.
- Whisk until pale and creamy.
Fill the Biscoff Swiss roll
- Carefully unroll the totally cooled sponge.
- Spoon approximately 2/3 of the frosting on top, spreading to the edges.
- Roll back up, this time without taking the baking paper with it.
Decorate the Biscoff Swiss roll
- Transfer to a serving board or plate.
- Lightly soften the Biscoff spread with a burst of about 15 second in the microwave. Drizzle the all over the cake. Allow it to set.
- Transfer the remaining frosting to a piping bag fitted with an open star tip and pipe 6-8 rosettes along the top of the roll.
- Crush a Biscoff biscuit and sprinkle over the top of the roll.
- Push a whole Biscoff biscuit into each rosette.
- To serve, slice with a sharp, serrated knife to serve.
Nutrition
Calories: 647kcal | Carbohydrates: 81g | Protein: 7g | Fat: 34g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 118mg | Sodium: 263mg | Potassium: 68mg | Fiber: 1g | Sugar: 56g | Vitamin A: 540IU | Calcium: 23mg | Iron: 1mg
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