Lotus Biscoff Cake Roll
This showstopping Lotus Biscoff Cake Roll is a luscious dessert option. It is made with a light and airy sponge, filled with creamy lotus buttercream, and drizzled with lotus Biscoff spread and biscuits. Indulge in this cake roll on birthdays and other special occasions.
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If you are a Lotus Biscoff lover, this is your dessert! It is made with easy-to-find baking ingredients, decorated with lotus Biscoff biscuits and spread. It is also quite simple to make; the tricky part comes when it is time to roll the cake, but you are good to go once this is done. Enjoy this delicious and soft cake roll that you can quickly whip up and perfectly slice for any occasion.
This crowd-pleasing dessert can be served at birthdays and other celebrations. You may also enjoy this lotus Biscoff cheesecake, Easy Lotus Biscoff Tiramisu (Speculoos Tiramisu), Chocolate Swiss Roll Recipe and No-Bake Lotus Biscoff Cheesecake.
What I Love About This Recipe
- It makes an eye-catching dessert centerpiece.
- The cake roll is a delightful crowd-pleaser.
- You can customize it as you please.
- This recipe can be easily doubled or tripled to feed a crowd. You would need to increase the tray size.
Ingredients
Cake roll
- All-purpose flour: Sift the flour before mixing to remove excess dirt and lumps.
- Baking powder: This leavening agent is used to help the cake rise. Make sure it has not expired.
- Salt: To balance out the sweetness in the sponge.
- Eggs: You will need two whole eggs and three separated into whites and yolks.
- Granulated sugar: The sugar will need to be divided.
- Water: Room temperature water is fine.
- Vanilla extract: Adds sweetness to the roll.
Filling
- Double/heavy cream: Use full-fat heavy cream for the best texture.
- Unsalted butter: The butter must be at room temperature for easy mixing.
- Icing sugar: Sift the living sugar to remove excess lumps.
- Lotus Biscoff spread: This adds Biscoff Lotus flavor to the filling.
- Lotus Biscoff biscuits: Crush the biscuits to add some crunch to the filling.
Decor/Toppings
- Lotus Biscoff Spread: This coats the cake roll and is drizzled on top of the biscuits.
- Lotus Biscoff buttercream: Used to decorate the cake roll.
- Lotus Biscoff Biscuits: Crush the biscuits and decorate the roll with the crumbs. I also topped the cake with more biscuits.
How to Make Lotus Biscoff Cake Roll
1.Heat the oven to 375F/180C and line a 15x10" baking tray with parchment paper. Leave it aside. Mix flour, baking powder and salt in a bowl. Set it aside.
2. Next, crack three eggs and put the whites and yolks in two big bowls. Keep the other two eggs for later. Whisk the egg whites until they turn white and frothy.
3. Gradually add ¼ cup of the sugar and continue whisking until stiff peaks form, around 2 to 4 minutes. Combine the remaining two eggs with the egg yolks and beat for 2-3 minutes.
4. Stir in the remaining sugar (¾ cups), water, and vanilla extract and whisk for a minute more.
5. Then, stir in the flour mixture and mix until just combined. Don't overmix.
6. Next, gently fold the egg whites into the batter, making sure the mixture is still airy.
7. Finally, pour the batter into the lined baking tray and bake for 10-15 minutes. As the cake bakes, dust icing sugar onto a clean cloth. Once the cake is ready, remove it from the oven and carefully invert the pan onto the cloth with icing sugar.
8. Peel off the parchment paper and place a new sheet of parchment on top of the inverted cake. Next, roll the cake from the horizontal side and let it cool while you prepare the filling.
9. Lotus Biscoff Filling Whip heavy cream until stiff peaks form and set it aside. In a separate bowl, whisk unsalted butter and icing sugar for 2-3 minutes or until pale and fluffy. Next, whisk in lotus spread for a minute or until well mixed. Gently fold the whipped heavy cream into the buttercream and sprinkle Lotus Biscoff biscuits crumbs into the filling.
Assemble Cake Roll
10. Assemble Cake Roll Once the cake has cooled, gently unroll it, remove the parchment paper and fill it with the buttercream. Reserve ¼ of the buttercream for later. Roll the cake again, place the cake roll on a cooling rack and place a tray below it.
11. Glaze Lotus Biscoff spread on top of the cake, sprinkle Lotus Biscoff crumbs on top of the cake roll and let it cool until it sets. Pipe the remaining buttercream on top of the cake roll, place Lotus Biscoff biscuits on top and glaze more Lotus Biscoff spread diagonally along the cake roll.
Serve and enjoy this crowd-pleasing Lotus Biscoff Cake Roll dessert!
Tips and Tricks
- Cooling: Let the cake roll cool completely before adding the filling and decorating. If the cake is not cool, it may break while rolling, and the filling could melt.
- Rolling: Roll the cake very gently to prevent it from cracking.
- Decorating: Feel free to customize and decorate the cake roll as you please.
FAQs
Yes, you can choose a baking tray instead of a Swiss roll tin, but make sure the baking tray is large enough and can fit the batter.
There are various ways to make this cake. You can choose to combine a vanilla sponge with creamy Biscoff frosting or bake Biscoff-flavored cake sponges and frost them with rich Biscoff frosting.
Lotus Biscoff has a sweet caramel-like flavor.
Thanks for reading this recipe; comment below if you made this and let me know how it went! Follow @simshomekitchen on Instagram, take a photo, tag and hashtag it with @simshomekitchen.
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Lotus Biscoff Cake Roll
Equipment
- 15X10 baking tray
- Whisk
- Mixing spoon or spatula
Ingredients
Cake Roll
- 1 cup all-purpose flour sifted
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 5 eggs two whole, three separated into whites and yolks
- 1 cup granulated sugar divided into ¼ and ¾ cup
- â…“ cup water
- 1 ¼ teaspoons vanilla extract
Filling
- 200 ml double/heavy cream
- 65 g unsalted butter room temperature
- 100 g of icing sugar sifted
- 3-4 tablespoon of Lotus Biscoff spread
- 4-5 Lotus Biscoff biscuits crushed
Toppings
- 1 cup Lotus Biscoff Spread
- 3-4 Lotus Biscoff biscuits crushed
- 8-10 Lotus Biscoff Biscuits
Instructions
- Preheat the oven to 375F/180C and line a 15x10" baking tray with parchment paper and set aside.
- Add flour, baking powder and salt to a bowl and mix well. Set aside.
- Next, Crack three eggs and divide the whites and yolks into two big bowls. Keep the remaining two eggs for later use. Whisk the egg whites until white and frothy then gradually add ¼ cup of the granulated sugar. Beat until stiff peaks form for 2-4 minutes.
- Combine the two remaining eggs with the egg yolks, and mix for 2-3 minutes. Add the remaining ¾ cups granulated sugar, water, and vanilla extract and beat for one minute.
- Then add the flour mixture and mix until just combined. Do not over mix.
- Next, fold the egg whites into the batter gently making sure that there is still air in the mixture.
- Finally, pour the batter into the lined baking tray and bake for 10-15 minutes.
- As the cake bakes, dust icing sugar on to a clean cloth.
- Once the cake is ready, remove it from the oven, and gently invert the pan onto the cloth coated with icing sugar. Peel off the parchment paper and place a new sheet of parchment on top of the inverted cake. Next, roll it from the horizontal side and leave it to cool while you prepare the filling.
Lotus Biscoff Filling
- Whisk heavy cream until stiff peaks form and set aside.
- In a separate bowl, combine unsalted butter and icing sugar in a bowl and whisk for 2-3 minutes or until pale and fluffly.
- Next, add lotus spread to the butter mixture and whisk for one minute or until combined.
- Gently fold the whipped heavy cream into the buttercream and sprinkle Lotus Biscoff biscuits crumbs into the filling.
Assemble Cake Roll
- Once the cake has cooled, gently unroll it, remove the parchment paper and fill it with the buttercream. Reserve ¼ of the buttercream for later.
- Roll the cake again, place the cake roll on a cooling rack and place a tray underneath. Pour Lotus Biscoff spread on top of the cake, sprinkle Lotus Biscoff crumbs on top of the cake roll and leave to cool until it sets.
- Pipe the remaining buttercream on top of the cake roll, place Lotus Biscoff biscuits on top and drizzle more Lotus Biscoff spread diagonally along the cake roll.
Notes
- Cooling: Wait until the cake roll is completely cool before filling and decorating it. Otherwise, the cake might split while rolling and the filling might ooze out.
- Rolling: Roll the cake with a light touch to avoid breaking it.
- Decorating: Have fun with customizing and decorating the cake roll as you like.
