Name: Lotus Biscoff Cake Roll Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 45 min
Cuisine: International
Ingredients: 1 cup all-purpose flour (sifted); 1 tsp baking powder; 1/4 tsp salt; 5 eggs (two whole, three separated into whites and yolks); 1 cup granulated sugar (divided into 1/4 and 3/4 cup); 1/3 cup water; 1 1/4 teaspoons vanilla extract; 200 ml double/heavy cream; 65 g unsalted butter (room temperature); 100 g icing sugar (sifted); 3-4 tbsp Lotus Biscoff spread; 4-5 Lotus Biscoff biscuits (crushed); 1 cup Lotus Biscoff spread; 3-4 Lotus Biscoff biscuits (crushed); 8-10 Lotus Biscoff biscuits (whole for garnish)

Jump to Recipe· 4.3 from 60 reviews

If you have a serious sweet tooth and a love for irresistibly crunchy caramel flavors, then you are in for a treat with this Lotus Biscoff Cake Roll Recipe. This show-stopping dessert combines a light, fluffy sponge rolled around a luxuriously creamy Lotus Biscoff spread filling, studded with crunchy biscuit pieces for delightful texture. Whether you’re baking for a crowd or a cozy gathering, this cake roll delivers a perfect balance of rich caramel notes and soft, airy cake that will leave everyone begging for seconds. Preparing this delightful recipe is surprisingly straightforward and the end result is as beautiful as it is delicious.

Ingredients You’ll Need

The image shows a top view of various baking ingredients neatly arranged on a white marbled surface. Starting from the top left, there is a clear glass bowl filled with white powdered icing sugar, followed by a clear measuring cup filled with white milk on the top right. Next to it, there is another clear measuring cup holding light yellow oil. Below the icing sugar, there is a smaller clear glass bowl filled with light yellow unsalted butter cubes. In the center, there are three small white ramekins containing dark brown cinnamon, amber-colored vanilla extract, and white salt. To the right, a large clear glass bowl holds white self-raising flour. Near the bottom left, a white bowl is filled with white granulated sugar, and next to it is a packet of Lotus biscuits, a jar of Biscoff spread, and a block of Philadelphia cream cheese. At the bottom right, there is a white bowl holding five brown eggs. Everything is organized clearly with ingredients labeled in black text. Photo taken with an iphone --ar 4:5 --v 7

Every ingredient in this Lotus Biscoff Cake Roll Recipe plays an essential role in creating the perfect flavor, texture, and appearance. From the lightness of the egg whites to the rich creaminess of the buttercream and that unmistakable Lotus Biscoff spread, these simple ingredients come together to create a true dessert masterpiece.

1 cup all-purpose flour (sifted): Provides the structure for a light, tender sponge.
1 tsp baking powder: Gives the cake a gentle rise for fluffiness.
1/4 tsp salt: Balances sweetness and enhances flavors.
5 eggs (two whole, three separated): Adds richness and the separated whites help create an airy batter.
1 cup granulated sugar (divided): Sweetens while creating stability in the meringue.
1/3 cup water: Keeps the batter moist and helps with the cake’s tenderness.
1 1/4 teaspoons vanilla extract: Adds a warm, sweet aroma that elevates the cake.
200 ml double/heavy cream: Whipped to stiff peaks for a light yet creamy filling.
65 g unsalted butter (room temperature): Gives the buttercream a smooth, rich texture.
100 g icing sugar (sifted): Sweetens the buttercream without graininess.
3-4 tbsp Lotus Biscoff spread: Brings the signature caramelized flavor to the filling.
4-5 Lotus Biscoff biscuits (crushed): Adds wonderful crunch inside the filling.
1 cup Lotus Biscoff spread (extra): For pouring over the finished cake roll to enhance flavor and appearance.
3-4 Lotus Biscoff biscuits (crushed, extra): To sprinkle over the cake roll for decoration and texture.
8-10 Lotus Biscoff biscuits: For garnishing the finished cake.

How to Make Lotus Biscoff Cake Roll Recipe

Step 1: Prep Your Oven and Dry Ingredients

Start by preheating your oven to 375F (180C). Line a 15 by 10 inch baking tray with parchment paper to ensure the cake doesn’t stick when baked. In a separate bowl, sift together the flour, baking powder, and salt so they’re evenly combined and ready to be folded into the batter.

Step 2: Master the Egg Whites

Crack three eggs and carefully separate the whites and yolks into two different large bowls. Whisk the egg whites until frothy and then slowly add 1/4 cup granulated sugar, continuing to beat until stiff peaks form. This step is key to achieving that light-as-air sponge, so be patient and make sure your whites stay firm and glossy.

Step 3: Prepare the Yolk Mixture

Whisk together the two remaining whole eggs with the three egg yolks, mixing for 2-3 minutes until combined. Gradually add the remaining 3/4 cups sugar, water, and vanilla extract, beating everything together for about a minute to blend all the flavors.

Step 4: Combine Dry and Wet Ingredients

Gently fold in the sifted flour mixture into the egg yolk batter until just combined. Avoid over-mixing here; you want to keep the batter light and airy for a tender cake. Next, carefully fold the stiff egg whites into the batter, preserving as much air as possible for maximum fluffiness.

Step 5: Bake the Cake

Pour the batter evenly into your parchment-lined baking tray. Bake in the preheated oven for 10-15 minutes until the cake is springy to the touch and lightly golden on top. Keep an eye on it — you want it baked through but still moist and pliable for rolling.

Step 6: Roll the Cake While Warm

While the cake is baking, dust a clean kitchen towel with icing sugar. As soon as you remove the cake from the oven, invert it onto the sugared towel and peel off the parchment paper. Cover the cake with a fresh sheet of parchment and gently roll it warm along the horizontal side. Let it cool fully rolled up to hold its shape and prevent cracking.

Step 7: Prepare the Lotus Biscoff Filling

Whip the heavy cream until stiff peaks form and set aside. In another bowl, beat the unsalted butter with icing sugar until pale and fluffy, about 2-3 minutes. Add 3-4 tablespoons Lotus Biscoff spread to this buttercream and whisk until fully combined. Finally, fold the whipped cream into this mixture, then sprinkle in the crushed Lotus Biscoff biscuits for texture and caramel crunch.

Step 8: Assemble the Lotus Biscoff Cake Roll Recipe

Carefully unroll the cooled cake and spread the prepared buttercream filling evenly over the surface. Reserve about a quarter of the buttercream for decoration. Roll the cake back up gently, placing it on a rack with a tray beneath. Pour extra Lotus Biscoff spread over the top and sprinkle additional biscuit crumbs. Allow it to cool and set completely.

Step 9: Final Decoration

Use the reserved buttercream to pipe beautiful swirls atop the cake roll. Decorate with whole Lotus Biscoff biscuits and finish with a diagonal drizzle of more Lotus Biscoff spread for an irresistible and visually stunning finish.

How to Serve Lotus Biscoff Cake Roll Recipe

A roll cake on a white plate with three visible layers of light yellow sponge cake filled with a creamy coffee-colored filling. The top is covered with rectangular brown cookies lined up closely, each with an embossed pattern and drizzled with light brown sauce in a zigzag pattern. The white marbled texture surface is visible around the plate. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

The Lotus Biscoff Cake Roll is already a star, but topping it with whole Lotus Biscoff biscuits and a delicate dusting of icing sugar adds a charming rustic touch. A few mint leaves or edible flowers can enhance its aesthetic appeal for special occasions.

Side Dishes

This cake roll pairs perfectly with a cup of strong coffee or a lightly brewed tea. For a more indulgent experience, serve alongside a scoop of vanilla ice cream or a dollop of lightly whipped cream to complement the caramel notes beautifully.

Creative Ways to Present

Slice the cake roll diagonally to showcase the swirling filling, and serve on a decorative platter sprinkled with crushed Lotus Biscoff biscuits. For parties, cut into bite-sized pinwheels for a fun finger-food version that guests can easily enjoy.

Make Ahead and Storage

Storing Leftovers

Keep any leftover Lotus Biscoff Cake Roll wrapped tightly in plastic wrap or stored in an airtight container in the refrigerator. It will stay fresh for up to 3 days while maintaining its creamy texture and moist sponge.

Freezing

You can freeze this cake roll wrapped well in cling film and foil for up to 1 month. Thaw overnight in the refrigerator before serving to preserve that fresh, just-baked texture and delicious Lotus Biscoff flavor.

Reheating

This type of cake is best enjoyed chilled or at room temperature, so reheating is not recommended as it could affect the texture of the cream filling. Simply allow it to come to room temperature if refrigerated before serving.

FAQs

Can I use crunchy Lotus Biscoff spread for this recipe?

Yes, you can! The crunchy spread will add an extra delightful texture to the filling. Just be mindful while folding it in to maintain the creamy consistency.

Is it necessary to use a kitchen towel dusted with icing sugar when rolling the cake?

Absolutely, this step ensures the cake does not stick and makes rolling easier, preventing cracks and maintaining the cake’s delicate texture.

Can I substitute heavy cream with something else?

Heavy cream is ideal for whipping to stiff peaks, but if necessary, you could try chilled full-fat coconut cream for a dairy-free option, though the flavor will vary slightly.

How long does it take to make the Lotus Biscoff Cake Roll Recipe?

The entire process takes about 45 minutes, including baking and cooling time, making it a relatively quick yet impressive dessert to prepare.

Can I bake the cake roll a day in advance?

Yes, you can bake and roll the cake the day before, keeping it wrapped and refrigerated. Just fill and decorate just before serving for the freshest taste and perfect presentation.

Final Thoughts

This Lotus Biscoff Cake Roll Recipe is truly a treasure that combines simple ingredients in a way that feels luxurious and utterly delicious. It’s the perfect dessert to share with friends and family, guaranteeing smiles and plenty of compliments. Don’t hesitate to give this recipe a try—you’ll soon discover your new favorite cake roll and the joy of baking something truly special