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Lotus Biscoff Cake Roll Recipe

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4.3 from 60 reviews

  • Author: Ava
  • Total Time: 45 minutes
  • Yield: 8 servings

Description

This Lotus Biscoff Cake Roll is a heavenly dessert blending a light, fluffy sponge cake with a luscious Lotus Biscoff buttercream filling and a crunchy biscuit topping. Rolled with care and generously coated with the iconic Lotus spread and biscuit crumbs, it offers layers of caramelized spice flavor and creamy texture that make for a perfect teatime treat or special occasion dessert.

Ingredients

Cake

  • 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

Filling

  • 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)

Topping and Decoration

  • 1 cup Lotus Biscoff spread
  • 3-4 Lotus Biscoff biscuits (crushed)
  • 8-10 Lotus Biscoff biscuits (whole for garnish)

Instructions

  1. Preheat and prepare tray: Preheat the oven to 375°F (180°C) and line a 15×10 inch baking tray with parchment paper; set aside.
  2. Mix dry ingredients: In a bowl, whisk together sifted flour, baking powder, and salt; set aside.
  3. Separate eggs and whip whites: Crack three eggs, separating whites from yolks into two bowls. Whisk egg whites until frothy, gradually adding 1/4 cup sugar, then beat to stiff peaks over 2-4 minutes.
  4. Prepare yolk mixture: Combine the two remaining whole eggs with the separated yolks; beat 2-3 minutes. Add remaining 3/4 cup sugar, water, and vanilla extract; beat for 1 more minute.
  5. Combine with dry ingredients: Gently add the flour mixture to the yolk mixture and mix until just combined, avoiding overmixing.
  6. Fold in egg whites: Carefully fold the stiff egg whites into the batter, maintaining the airiness.
  7. Bake the sponge: Pour batter into the lined tray and bake for 10-15 minutes until lightly golden and springy to touch.
  8. Prepare cloth with sugar: While baking, dust icing sugar onto a clean kitchen cloth.
  9. Invert cake to cool: Remove cake from oven and invert onto the sugared cloth. Peel off parchment paper, place a fresh parchment sheet on the cake, then roll horizontally and let it cool rolled up.
  10. Whip heavy cream: Whisk the heavy cream to stiff peaks; set aside for filling.
  11. Make buttercream base: In a bowl, beat unsalted butter with sifted icing sugar for 2-3 minutes until pale and fluffy.
  12. Add Lotus spread: Whisk Lotus Biscoff spread into the butter mixture until fully combined.
  13. Fold in whipped cream & crumbs: Gently fold the whipped cream into the butter mixture; then sprinkle in the crushed Lotus biscuits and combine gently.
  14. Unroll cake and fill: Once cooled, carefully unroll the cake, remove the parchment paper, and spread the buttercream filling evenly inside, reserving 1/4 for decoration.
  15. Roll and assemble: Roll the cake back up tightly, place on a wire rack with a tray underneath, and pour 1 cup Lotus Biscoff spread over the top, then sprinkle crushed biscuits.
  16. Set and garnish: Let the cake set. Pipe the reserved buttercream on top, decorate with whole Lotus Biscoff biscuits, and drizzle more Lotus spread diagonally for an elegant finish.

Notes

  • Be sure not to overmix the batter after adding flour to keep the sponge light and airy.
  • Dusting the cloth with icing sugar prevents the cake from sticking when rolling and shaping.
  • Use room temperature butter for smoother, fluffier buttercream.
  • Let the cake cool completely before applying the filling to avoid melting the buttercream.
  • Store the cake roll refrigerated and consume within 2-3 days for best freshness.
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: International

Find it online: https://quickandsweetrecipes.com/lotus-biscoff-cake-roll-recipe/