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!
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.
What is Biscoff?
Biscoff spread, made by the brand Lotus, is also known as cookie butter. 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!
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
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
- 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.
- If you want to make the swiss roll with regular caster sugar you can do this, it will just be lighter in colour.
Recommended equipment & ingredients*
- Swiss Roll tin
- Mixing bowls
- Cooling rack
- Kitchen scales
- Electric hand mixer
- Piping bags
- Biscoff spread
- Biscoff biscuits
- Wilton 8B Piping nozzle
*I earn a small amount of money if you buy the products after clicking on the links. You will not be charged anything extra for this. Thank you for supporting The Baking Explorer!
More Biscoff recipes...
- Biscoff Drip Cake
- Vegan Biscoff Cake
- Vegan Biscoff Cupcakes
- Biscoff Cheesecake Squares
- Biscoff & Banana Cake with Caramel Drip
- Lotus Biscoff Cupcakes
- Biscoff Brownies
- Biscoff Cheesecake (No Bake)
- Biscoff Loaf Cake
- Biscoff Ice Cream (No Churn)
- Biscoff Blondies
- Biscoff Apple Crumble
- Chocolate Biscoff Cupcakes
- Biscoff Slutty Brownies
- Biscoff Rocky Road
- Biscoff Cake
- Biscoff Baked Donuts
Biscoff Swiss Roll
For the swiss roll
- 3 Eggs large
- 75 g Light brown soft sugar
- 75 g Plain flour
- 1 tsp Vanilla extract
For the filling
- 115 g Biscoff spread
- 200 ml Double cream
- ½ tbsp Icing sugar
- ½ tsp Vanilla extract
- 40 g Biscoff spread
- 5 Biscoff biscuits
- Pre-heat your oven to 160C Fan/180C/400F/Gas Mark 6, line a swiss roll tin or a baking tray with a lip, with baking paper. The one I used was a Wilton tray that is 33.7 x 23.5 cm (13.25 x 9.25 inches)
- For the sponge, whisk the eggs and sugar together with an electric whisk or in a food mixer for around 8 minutes until it reaches 'ribbon stage' - this is when you can drizzle the mixture in a figure 8 and it takes at least 3 seconds to sink back in. It will also be very light in colour and have doubled in size
- Add the vanilla and whisk a little to mix it in
- Gently fold in the flour, ideally using a metal spoon, trying not to lose the volume
- Pour into the tin, and spread the mixture around. Bake for 12 minutes
- Remove from the oven and tip onto a clean sheet of baking paper
- Remove the baking paper the sponge was baked with, then roll up the sponge, taking the clean baking paper with it, then leave to cool completely
- Gently unroll the sponge and spread a layer of melted Biscoff spread all over it. It's much easier to spread the Biscoff when it's melted, so pop it in the microwave for 10-20 seconds to melt it first
- Whip up the cream with the icing sugar and vanilla
- Spread most of the double cream (save some to decorate the top) over the Biscoff spread
- Re-roll the sponge as tightly as you can, and place onto a serving plate
- Melt the Biscoff spread for decoration and drizzle it all over the swiss roll
- Pipe the remaining whipped cream on top, then add the biscuits (they will go soft from being in contact with the cream so add right before serving). I also crushed up some of the biscuits and sprinkled over some crumbs
- Serve immediately, store any leftovers in the fridge for up to 2 days
If you like this, check out more of my Swiss Roll recipes!
NB. this post is NOT sponsored by Lotus Biscoff - I just love their products!
I'm linking this recipe up with Cook Blog Share.