This Biscoff Yule Log is the ultimate festive dessert for Biscoff fans! It features a light and fluffy brown sugar sponge, filled with Biscoff spread and whipped cream. It's covered in a rich white chocolate and Biscoff ganache that is absolutely divine. I've decorated it with some Biscoff biscuit crumbs and some white chocolate stars for a Christmassy feel. If you're looking for the perfect dessert for Christmas day - you just found it.
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.
- You need to use double cream for the ganache, single cream will not work.
- 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 Yule Log
To make the ganache, melt the white chocolate and double cream together, then leave to cool. For the sponge, use an electric food mixer, whisk the eggs and sugar together until the mixture reaches ‘ribbon stage’, this will take around 8 minutes. Then mix in vanilla extract and very gently fold in the plain 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 and put on your serving plate. Add the Biscoff to the cooled ganache and whisk it in, add the milk if the ganache is too thick. Spread it all over the filled sponge, use a fork to create texture. Decorate with the crushed biscuit and white chocolate stars.
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. I used a Salter tin which is 38.5 cm x 25.5 cm x 2.2 cm. If you have a tin that is slightly bigger or slightly smaller this will be ok, just don't use a tin that is dramatically bigger or smaller. Aim for a tray that is around 33-35cm long and 23-27cm wide. Remember that using a bigger tin will mean the yule log needs slightly less time to bake, and a smaller tin will mean it needs slightly more time to bake. The thickness of the sponge will also differ.
Do you need an electric mixer to make this recipe?
Yes, because you have to whisk so much air into the egg and sugar mixture, it would be impossible to do by hand. You can use either an electric hand mixer or a stand mixer, however I do recommend using a stand mixer if you have one as you want to leave it running for at least 8 minutes, on high speed, which can feel like a long time when you're stood whisking with an electric hand mixer!
How do you get the perfect 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 or a silicone spatula 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.
How many people does the yule log serve?
It completely depends how thick your slices are when you cut it up, but I would say this yule log can safely be divided into 10 pieces and everyone gets a good sized slice. (Well, apart from the two lucky people that get the end pieces!)
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 ⅛ 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, and do not add it to the ganache. 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, and use dairy free chocolate and cream for the ganache. Please also check the labels of everything you use if serving to someone with an allergy or intolerance.
More tips for making the Biscoff Yule Log:
- 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!
Recommended equipment & ingredients*
- Mixing bowls
- Measuring spoons
- Swiss Roll tin
- Cooling rack
- Kitchen scales
- Electric hand mixer
- Stand mixer
- Piping bags
- Biscoff spread
- Biscoff biscuits
*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 Cake Traybake
- 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 Brookies)
- Biscoff Rocky Road
- Biscoff Cake
- Biscoff Baked Donuts
- Biscoff Millionaire's Shortbread
- Biscoff Cookie Pie
- Biscoff Swiss Roll
- Biscoff Pancakes
Biscoff Yule Log
Ingredients
For the ganache
- 300 g White chocolate
- 100 ml Double cream
- 100 g Smooth Biscoff spread
- ½ tbsp Milk
For the sponge
- 3 Eggs large
- 75 g Light brown soft sugar
- 1 tsp Vanilla extract
- 75 g Plain flour sieved
For the filling
- 115 g Smooth Biscoff spread
- 150 ml Double cream
- ½ tbsp Icing sugar
- ½ tsp Vanilla extract
For decoration
- 1 Biscoff biscuit crushed
- Small and large white chocolate stars optional
Instructions
- To make the ganache, put the white chocolate and double cream into a microwave safe bowl
- Microwave on high for 30 seconds, then stir well. Keep microwaving in 10 second blasts, stirring between each one, until the chocolate is fully melted. Set aside to cool and thicken. If you don't have a microwave, do this in a pan on a low heat
- Pre-heat your oven to 160C Fan/350F/Gas Mark 4, line a swiss roll tin or a baking tray with a lip, with baking paper. I used a Salter tray measuring 38.5 cm x 25.5 cm x 2.2 cm
- For the sponge, whisk the eggs and sugar together with an electric whisk or in a stand 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 mix it in briefly
- Gently fold in the flour, ideally using a metal spoon or silicone spatula, trying not to lose the volume
- Pour into the tin, and spread the mixture around using a palette knife or the back of a spoon. 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 (it may not unroll fully, so gently lift the curled over end up to add the filling) 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 until thick
- Spread the double cream over the Biscoff spread
- Re-roll the sponge as tightly as you can, and place onto a serving plate
- Add the Biscoff spread to the cooled ganache and whisk in using an electric mixer. If the ganache is very thick and stiff, add the milk to loosen it
- Spread the ganache over the yule log covering the sides and ends. Use a fork to create texture
- Decorate with the crushed biscuit and white chocolate stars if using
- Serve immediately, store leftovers in the fridge and eat within 2-3 days
Notes
- 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.
- You need to use double cream for the ganache, single cream will not work.
- 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.
Nutrition
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!
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