If you’re a fan of the irresistible taste of Biscoff cookies, you’re in for a real treat! This Biscoff Swiss Roll combines the light, airy texture of a classic sponge with the rich, caramelized flavor of Biscoff spread, creating a dessert that’s perfect for any occasion. Whether you’re preparing for a festive gathering or simply craving something sweet, this easy-to-make dessert is sure to be a crowd-pleaser.
Ingredients for the Perfect Biscoff Swiss Roll
For the Sponge:
- 3 large eggs
- ¼ cup + 2 tbsp light brown soft sugar
- ¼ cup + 3 tbsp plain flour (sifted)
- 1 tsp vanilla extract
For the Filling:
- ¼ cup + 2 tbsp Biscoff spread
- ¾ cup + 1 tbsp double cream
- ½ tbsp icing sugar
- ½ tsp vanilla extract
For Decoration:
- 2 tbsp + 1 tsp Biscoff spread
- 5 Biscoff biscuits (for garnish)
Instructions to Make Your Biscoff Swiss Roll
Step 1: Prepare Your Oven and Bake the Sponge
Start by pre-heating your oven to 160°C (fan)/180°C (conventional)/400°F/Gas Mark 6. Line a Swiss roll tin or a baking tray with a lip with baking paper. If you’re using a tray, we recommend one that is 33.7 x 23.5 cm (13.25 x 9.25 inches), such as a Wilton tray for best results.
Step 2: Make the Sponge
- Using an electric whisk or food mixer, whisk the eggs and light brown sugar together for about 8 minutes, until the mixture reaches the “ribbon stage” (this means the mixture should fall in a thick ribbon when lifted).
- Add the vanilla extract and whisk again for a few seconds.
- Gently fold in the sifted plain flour with a metal spoon, making sure to preserve the volume.
- Pour the mixture into the prepared tin, spreading it out evenly. Bake for 12 minutes or until the sponge is lightly golden and springs back when touched.
Step 3: Roll the Sponge
Once baked, remove the sponge from the oven and tip it onto a fresh sheet of baking paper. Remove the original baking paper and roll the sponge up tightly with the clean paper inside. Let it cool completely while still rolled up.
Step 4: Add the Biscoff Filling
Once the sponge has cooled, carefully unroll it. Melt the Biscoff spread in the microwave for 10-20 seconds, making it easier to spread. Spread a generous layer of melted Biscoff spread over the sponge.
Whip the double cream with the icing sugar and vanilla extract until it forms soft peaks. Spread most of the whipped cream over the Biscoff spread, leaving some for the decoration. Carefully re-roll the sponge as tightly as possible, then transfer it to a serving plate.
Step 5: Decorate and Serve
Melt the remaining Biscoff spread and drizzle it over the top of the rolled sponge. Pipe the remaining whipped cream on top, and garnish with Biscoff biscuits (crushed for added texture) right before serving.
Enjoy your Biscoff Swiss Roll immediately, or store leftovers in the fridge for up to 2-3 days.
Tips for the Best Biscoff Swiss Roll
- Room Temperature Ingredients: Make sure your eggs and other ingredients are at room temperature for the best results.
- Using Brown Sugar: Light brown soft sugar adds a caramelized flavor to the sponge, but if unavailable, caster sugar can also work.
- Measuring Ingredients: For the best accuracy, use a digital kitchen scale to measure your ingredients, especially when baking delicate cakes. This ensures consistency in your results.
Why You’ll Love This Recipe
The Biscoff Swiss Roll is a delightful combination of fluffy sponge and creamy, caramel-rich filling. The addition of Biscoff spread adds a sweet, indulgent twist to the traditional Swiss roll, making it a perfect treat for holiday parties, afternoon tea, or even as a decadent everyday dessert. The light texture of the sponge paired with the creamy filling creates a satisfying balance of flavors that’s both comforting and indulgent.
If you’re interested in more festive recipes like this, check out our collection of holiday delights such as the Peppermint Bark Cheesecake Recipe for a Festive Christmas in 2025 or the Spiced Cranberry Punch Recipe for a Festive Christmas in 2025.
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Enjoy your Biscoff Swiss Roll and happy baking!
