Name: Biscoff Swiss Roll
Prep time: 30 min
Cook time: 12 min
Total time: 42 min
Ingredients: 3 Eggs (large); 75 g Light brown soft sugar; 75 g Plain flour (sieved); 1 tsp Vanilla extract; 115 g Biscoff spread; 200 ml Double cream; 1/2 tbsp Icing sugar; 1/2 tsp Vanilla extract; 40 g Biscoff spread; 5 Biscoff biscuits

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Swiss rolls are one of my favourite desserts, I love how soft and light the fatless sponge is and how well it pairs with the creamy filling. This Biscoff Swiss Roll is made with brown sugar, filled with Biscoff spread and whipped cream, then drizzled with more Biscoff and topped with Biscoff biscuits. Once you master swiss rolls there are so many variations you can make and you can get really creative! I've included my top tips below for getting that perfect roll!

Ingredient Tips & Equipment Information

Make sure your ingredients are at room temperature before you start baking, particularly the eggs.
Light brown soft sugar is what gives the swiss roll a delicious caramelised flavour, but you can also use caster sugar if you can't get hold of it.
Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales*. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50) .
For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons* and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.

For the full recipe with measurements, head to the recipe card at the end of this post.

How to make Biscoff Swiss Roll

Using an electric food mixer, whisk the eggs and sugar together until the mixture reaches ‘ribbon stage’. Then mix in vanilla extract and fold in flour. Pour the mixture into the tray, then spread out the mixture evenly.

Bake it for 12 minutes until it is golden. Then tip it out onto a fresh piece of baking paper and immediately roll it up, then leave it to cool.

Once the sponge is cool, unroll it and spread melted Biscoff spread on it, then spread on a layer of whipped cream. Roll it back up, drizzle over more melted Biscoff spread, then add some whipped cream and Biscoff biscuits on top as decoration.

For the full recipe with measurements, head to the recipe card at the end of this post.

What is Biscoff?

Biscoff spread, made by the brand Lotus, is also known as cookie butter and speculoos. It has a deep caramel flavour and a hint of cinnamon and other spices. Lotus are best known for their biscuits, which are commonly served with coffee. The biscuits are used to make the spread, and you can buy it in crunchy and smooth varieties. The spread is similar to Nutella or peanut butter in terms of texture, but it has a unique flavour. It’s also naturally vegan.

What size tin do you need for this recipe?

You don't need a specific swiss roll tin to make this recipe, any baking tray with a lip will work. Aim for a tray that is around 33-35cm long and 23-27cm wide.

How do you get the perfect swiss roll?

Don’t overfill it. Being overly generous with the filling means you won’t get a nice tight roll
Don’t cut or score it to “start the roll off”, this can too easily go wrong and the whole section will break off
Start the roll off as tight as you can and the rest will follow
When folding the flour in, be gentle and go slowly to avoid losing volume. It's best to use a metal spoon to do this

How should the swiss roll be stored and can it be frozen?

This recipe should be stored in the fridge and will keep for 2-3 days. Unfortunately due to the fresh whipped cream, I do not recommend freezing this recipe.

Can this recipe be made gluten free?

Yes, to make a gluten free swiss roll replace the plain flour with a gluten free plain flour blend. You may also like to add ¼ tsp xanthan gum for better texture. Unfortunately Biscoff spread and Biscoff biscuits are not gluten free, so you will need to use something different for the filling. Please also make sure to check the labels of everything you use if serving to anyone with an allergy or intolerance.

Can this recipe be made dairy free?

Great news, the swiss roll is already dairy free! You will just need to replace the whipped cream with a dairy free alternative. Please also check the labels of everything you use if serving to someone with an allergy or intolerance.

More tips for making the Biscoff Swiss Roll:

The biscuits will go soft after several hours in contact with the cream so add them later if you’re not serving the swiss roll straight away
You need to roll up the swiss roll when it is hot from the oven. If it is too cold, it won't roll as neatly and could crack

Troubleshooting

If you have any questions about this recipe, or if something went wrong and you need help, please use the comment form below and I will get back to you. You can also get in touch with me on my Twitter, Instagram or Facebook. I'd love to hear from you!

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