The first bite of this Biscoff Swiss Roll is nothing short of a revelation. As you slice into the delicate sponge, the sweet, warm notes of brown sugar and vanilla waft through the air, evoking cozy afternoons spent in the kitchen. I first experimented with this recipe on a lazy Sunday, craving something indulgent yet simple enough to whip together on a whim. This delightful treat effortlessly balances rich flavors with light textures, creating a dessert that feels both elevated and approachable.
Imagine the moment when you unveil this showstopper at gatherings or even a quiet family dinner. Friends and loved ones will marvel at the immaculate presentation, while you smile, knowing it took just 12 minutes to bake. The creamy Biscoff filling, paired with the crunch of biscuits on top, adds a playful twist that transforms the classic Swiss roll into an unforgettable experience. Join me as we dive into making this heavenly Biscoff Swiss Roll—your new go-to sweet fix that’s sure to impress!
Why is this Biscoff Swiss Roll a must-try?
Irresistible flavor: The rich, buttery notes of Biscoff spread complement the light sponge perfectly.
Quick preparation: You can whip this dessert together in just 12 minutes of bake time!
Impressive presentation: The rolled design and biscuit topping will wow your guests—perfect for gatherings or special occasions.
Crowd favorite: With its unique twist on a classic, everyone will be asking for seconds.
Effortless indulgence: It’s the ultimate treat to satisfy your sweet tooth without complicated steps, making it ideal for both novice and seasoned bakers.
Ingredients for Biscoff Swiss Roll
• Get ready to gather everything you need for this delicious treat!
For the Sponge
- 3 large Eggs – The foundation of fluffy texture; fresh eggs make all the difference!
- 75 g Light brown soft sugar – Adds a subtle caramel flavor and moisture to the sponge.
- 75 g Plain flour – Sifted to ensure a light texture in your Biscoff Swiss Roll.
- 1 tsp Vanilla extract – Enhances the overall flavor profile, adding warmth.
For the Filling
- 115 g Biscoff spread – This creamy delight is the star of the show, providing rich flavor.
- 200 ml Double cream – Whipped to perfection, it balances the sweetness of Biscoff.
For the Topping
- ½ tbsp Icing sugar – Just a touch for sweetening the cream without overpowering it.
- ½ tsp Vanilla extract – A hint of vanilla in the whipped cream elevates the flavor.
- 40 g Biscoff spread – Melted for a luscious drizzle atop your Swiss roll.
- 5 Biscoff biscuits – Crushed for that irresistible crunch on top, adding texture to each slice.
How to Make Biscoff Swiss Roll
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Preheat your oven to 160°C Fan/180°C/400°F/Gas Mark 6. Line your Swiss roll tin or a baking tray with a lip with baking paper, ensuring it’s ready for the fluffy sponge!
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Whisk the eggs and light brown sugar together using an electric whisk or standing mixer for about 8 minutes. The mixture should reach the ‘ribbon stage’—thick and pale, perfect for that airy texture.
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Add the vanilla extract to your egg mixture, and whisk just enough to incorporate it. This little addition enhances the flavor profile beautifully!
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Fold in the sieved flour gently with a metal spoon. Be careful not to deflate the mixture; this is what keeps your sponge light and fluffy!
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Pour the cake batter into the prepared tin, spreading it evenly. Bake in the oven for 12 minutes, until it’s golden and springs back when touched.
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Remove from the oven and immediately tip the sponge onto a clean sheet of baking paper. This will help you roll it without sticking.
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Peel away the bottom layer of baking paper and roll up the sponge tightly with the clean baking paper inside. This helps it maintain its shape while cooling completely.
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Unroll the cooled sponge gently and spread a layer of melted Biscoff spread evenly over it, letting that delicious flavor shine through.
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Whip the double cream with icing sugar and vanilla extract until soft peaks form. This will create a luscious filling that balances out the sweetness of the Biscoff!
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Spread most of the whipped cream over the Biscoff layer, saving a bit for decoration later. It should be generous but not overwhelming.
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Re-roll the sponge as tightly as possible, being careful not to squish the filling out, and place the roll on a serving plate.
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Melt the remaining Biscoff spread for decoration and drizzle it over the top of your Swiss roll for a gorgeous, glossy finish.
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Pipe the reserved whipped cream on top and sprinkle over the crushed Biscoff biscuits just before serving for that delightful crunch.
Optional: Garnish with some fresh berries for a pop of color and freshness!
Exact quantities are listed in the recipe card below.
Expert Tips for Biscoff Swiss Roll
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Ribbon Stage: Make sure your egg and sugar mixture reaches the ribbon stage; this ensures the sponge has the perfect airy texture.
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Gentle Folding: When adding the flour, fold gently to retain air. Overmixing can lead to a dense Biscoff Swiss Roll.
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Cool Completely: Always allow the sponge to cool completely before unrolling. This prevents cracks and ensures a neat final presentation.
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Biscoff Spread Heat: Melt the Biscoff spread slightly for easy spreading; too hot can make it runny.
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Flavor Balance: Maintain balance by not overwhelming the sponge with too much cream; keep the layers light for the best flavor experience.
What to Serve with Biscoff Swiss Roll?
Looking to create a delightful spread that complements this scrumptious dessert? Let’s explore some tasty pairings that will elevate your meal experience.
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Fresh Berries: Their tartness beautifully contrasts the sweetness of the Biscoff Swiss Roll, adding a refreshing burst of flavor. Picture a plate adorned with glistening strawberries and blueberries beside your roll.
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Whipped Cream: A dollop of freshly whipped cream brings an airy lightness that matches the fluffy sponge, making it even more indulgent. This classic addition elevates the dish to a beautiful presentation.
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Chocolate Sauce: A drizzle of rich chocolate sauce adds a decadent touch and enhances the overall sweetness. The deep notes of chocolate perfectly balance the creamy Biscoff flavor.
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Coffee: A strong, aromatic cup of coffee pairs perfectly with the light dessert, cutting through the sweetness and enhancing the flavors. It’s a match made in dessert heaven!
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Vanilla Ice Cream: Scoop of smooth vanilla ice cream adds a creamy, cool element, complementing the warm and fluffy texture of your roll. Together, they create a delightful contrast that’s hard to resist.
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Almond Croissants: The flaky, nutty flavors of almond croissants harmonize with the Biscoff spread, creating an elegant brunch spread that feels incredibly luxurious.
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Sparkling Wine: A glass of chilled sparkling wine refreshes the palate and adds a celebratory touch to your dessert table. The bubbles can enhance the experience of enjoying this sweet creation.
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Dark Chocolate Shavings: Finely grated dark chocolate brings a touch of bitterness that balances the sweetness, adding a touch of sophistication to each slice.
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Nutty Biscotti: Crunchy biscotti add a delightful texture contrast and enhance the nutty flavors associated with Biscoff, providing a wonderful accompaniment for coffee lovers.
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Caramel Sauce: A drizzle of caramel sauce gives an extra layer of sweetness while complementing the rich flavors of Biscoff, making your dessert experience truly decadent.
Variations & Substitutions for Biscoff Swiss Roll
Feel free to get creative and personalize your Biscoff Swiss Roll with these delightful variations!
- Gluten-Free: Use a 1:1 gluten-free flour blend in place of plain flour to cater to gluten sensitivities.
- Nutty Twist: Add finely chopped hazelnuts or almonds to the cream filling for an extra layer of flavor and crunch. Imagine the delightful nutty surprise with each bite!
- Chocolate Lover: Incorporate cocoa powder into the sponge recipe for a rich chocolate version that pairs beautifully with Biscoff. A match made in dessert heaven!
- Vegan Option: Substitute eggs with flaxseeds mixed with water and use coconut cream instead of double cream for a plant-based version. You won’t miss the dairy at all!
- Fruit Infusion: Add a layer of fresh raspberries or banana slices inside for a fruity surprise that complements the creamy Biscoff flavor beautifully. Sweet, tart, and creamy—what’s not to love?
- Spice It Up: Add a dash of cinnamon or ginger to the batter for a warm, spiced flavor that elevates your Swiss roll to comfort food status. Just a pinch makes a difference!
- Caramel Drizzle: Swap the melted Biscoff for caramel sauce on top for a different sweet yet buttery experience. It’s a decadent change that will impress your guests!
- Savory Twist: Fold in a touch of cream cheese into the filling for a tangy contrast that balances the sweetness of the Biscoff spread. Trust me, this unexpected combination is worth a try!
Storage Tips for Biscoff Swiss Roll
Room Temperature: Store the Biscoff Swiss Roll in an airtight container at room temperature for up to 3 days. This keeps it moist and delicious without refrigeration.
Fridge: If you prefer a chilled dessert, keep the Swiss roll in the fridge for up to 5 days. Wrap it tightly in plastic wrap to prevent it from drying out.
Freezer: For longer storage, freeze the Biscoff Swiss Roll for up to 3 months. Wrap it tightly in foil and place it in a freezer bag. Thaw in the fridge overnight before serving.
Reheating: If desired, you can gently warm slices in the microwave for a few seconds to enhance the Biscoff spread’s gooey goodness. Enjoy!
Make Ahead Options
These Biscoff Swiss Rolls are perfect for busy home cooks who love time-saving meals! You can prepare the sponge cake up to 24 hours in advance. After baking, allow it to cool completely, then roll it tightly in baking paper and refrigerate. The filling can be made the same day you bake the sponge or up to 3 days in advance; simply whip the cream and store it in an airtight container in the fridge to keep it fluffy. When you’re ready to serve, unroll the sponge, spread the Biscoff, add the cream filling, re-roll it, and drizzle with melted Biscoff—just as delicious and an effortless way to impress your guests!
Biscoff Swiss Roll Recipe FAQs
What should I look for when choosing eggs for this recipe?
Absolutely! For the best Biscoff Swiss Roll, choose large eggs that are fresh. Fresh eggs have a thicker white and better stability, contributing to a fluffier sponge. You can test freshness by placing them in a bowl of water; if they sink, they’re good!
How should I store my Biscoff Swiss Roll?
You can store your delightful creation in an airtight container at room temperature for up to 3 days, keeping it moist and flavorful. Alternatively, if you prefer a chilled treat, wrap it tightly in plastic wrap and refrigerate for up to 5 days.
Can I freeze the Biscoff Swiss Roll?
Definitely! To freeze your Biscoff Swiss Roll, wrap it tightly in foil and place it in a freezer bag. It can stay fresh for up to 3 months. When you’re ready to enjoy, simply thaw it overnight in the fridge. If you want a warm slice, microwave for a few seconds to revive that luscious gooey Biscoff spread.
Why did my sponge crack while rolling?
Very! Cracks can happen if the sponge isn’t completely cool before unrolling. Always allow it to cool thoroughly. Additionally, when rolling, be gentle yet firm—too tight can also lead to cracks. If it does crack, don’t worry! Whipped cream will hide those imperfections beautifully when you serve it.
Is this recipe suitable for people with allergies?
Yes, but with caution! The Biscoff Swiss Roll contains eggs, wheat (in flour), and dairy (in cream). For a dairy-free option, you can replace double cream with coconut cream. However, if you have a nut allergy, be aware that Biscoff spread contains natural and added ingredients that may not be suitable. Always read labels carefully!
How should I decorate my Biscoff Swiss Roll?
For a gorgeous presentation, drizzle melted Biscoff spread over the top and pipe some reserved whipped cream. You can also crush a few Biscoff biscuits to sprinkle on top for added texture. If you like, fresh berries can be a colorful addition too!
Irresistible Biscoff Swiss Roll for Blissful Baking Days
Ingredients
Equipment
Method
- Preheat your oven to 160°C Fan/180°C/400°F/Gas Mark 6. Line your Swiss roll tin or a baking tray with a lip with baking paper, ensuring it's ready for the fluffy sponge!
- Whisk the eggs and light brown sugar together using an electric whisk or standing mixer for about 8 minutes. The mixture should reach the 'ribbon stage'—thick and pale, perfect for that airy texture.
- Add the vanilla extract to your egg mixture, and whisk just enough to incorporate it. This little addition enhances the flavor profile beautifully!
- Fold in the sieved flour gently with a metal spoon. Be careful not to deflate the mixture; this is what keeps your sponge light and fluffy!
- Pour the cake batter into the prepared tin, spreading it evenly. Bake in the oven for 12 minutes, until it's golden and springs back when touched.
- Remove from the oven and immediately tip the sponge onto a clean sheet of baking paper. This will help you roll it without sticking.
- Peel away the bottom layer of baking paper and roll up the sponge tightly with the clean baking paper inside. This helps it maintain its shape while cooling completely.
- Unroll the cooled sponge gently and spread a layer of melted Biscoff spread evenly over it, letting that delicious flavor shine through.
- Whip the double cream with icing sugar and vanilla extract until soft peaks form. This will create a luscious filling that balances out the sweetness of the Biscoff!
- Spread most of the whipped cream over the Biscoff layer, saving a bit for decoration later. It should be generous but not overwhelming.
- Re-roll the sponge as tightly as possible, being careful not to squish the filling out, and place the roll on a serving plate.
- Melt the remaining Biscoff spread for decoration and drizzle it over the top of your Swiss roll for a gorgeous, glossy finish.
- Pipe the reserved whipped cream on top and sprinkle over the crushed Biscoff biscuits just before serving for that delightful crunch.