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Biscoff Swiss Roll

Brown sugar fatless sponge filled with biscoff spread and whipped cream
Course Dessert
Cuisine European
Keyword Swiss Roll
Prep Time 30 minutes
Cook Time 12 minutes
Total Time 42 minutes
Servings 10
Calories 240kcal
Author thebakingexplorer


For the swiss roll

  • 3 Eggs large
  • 75 g Light brown soft sugar
  • 75 g Plain flour sieved
  • 1 tsp Vanilla extract

For the filling

  • 115 g Biscoff spread
  • 200 ml Double cream
  • ½ tbsp Icing sugar
  • ½ tsp Vanilla extract

For decoration

  • 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 2-3 days



  • 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.


Calories: 240kcal | Carbohydrates: 22g | Protein: 4g | Fat: 15g | Saturated Fat: 7g | Cholesterol: 77mg | Sodium: 29mg | Potassium: 51mg | Fiber: 1g | Sugar: 13g | Vitamin A: 365IU | Vitamin C: 1mg | Calcium: 28mg | Iron: 1mg