• 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.