Lotus Biscoff Swiss Roll Recipe

🍰 Lotus Biscoff Swiss Roll Recipe

⭐ Ingredients

For the Sponge Cake

4 large eggs

100 g sugar

100 g all-purpose flour

1 tsp baking powder

1 tsp vanilla extract

2 tbsp melted butter (optional)

2 tbsp Biscoff spread (optional, for flavor)

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For the Cream Filling

250 ml cold heavy cream

2 tbsp powdered sugar

1 tsp vanilla

2–3 tbsp Biscoff spread (melted slightly)

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For the Biscoff Frosting

200 g butter (room temperature)

300 g powdered sugar

4–5 tbsp Biscoff spread

1–2 tbsp milk (if needed)

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Decoration

Crushed Lotus Biscoff biscuits

White chocolate stars (optional)

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📝 Instructions

1. Prepare the Sponge
2. Preheat oven to 180°C.
3. Line a rectangular baking tray (approx. 30×40 cm) with baking paper.
4. Beat the eggs and sugar for 5–7 minutes until thick and pale.
5. Add vanilla.
6. Sift flour + baking powder and fold gently into the mixture.
7. Add melted butter and Biscoff (optional) and fold.
8. Pour the batter into the tray and spread evenly.
9. Bake 10–12 minutes until golden.
10. Roll the Cake
11. While hot, place the sponge onto a clean towel sprinkled with powdered sugar.
12. Peel off the baking paper, then roll the sponge gently using the towel.
13. Let it cool completely.

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3. Make the Cream Filling
4. Whip the cold heavy cream with powdered sugar and vanilla to firm peaks.
5. Gently fold in the slightly warmed Biscoff spread (optional swirl effect).

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4. Assemble
5. Unroll the cooled cake.
6. Spread the whipped cream filling evenly.
7. Roll it back tightly.
8. Refrigerate for 30 minutes.

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5. Frosting
6. Beat the butter until creamy.
7. Add powdered sugar gradually.
8. Add Biscoff spread and beat until smooth.
9. Add milk if you want a softer texture.

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6. Decoration
7. Cover the roll with the Biscoff frosting.
8. Use a fork to create tree-bark lines.
9. Sprinkle crushed Lotus biscuits.
10. Decorate with white chocolate stars.