Biscoff Swiss Roll

An airy, tender Swiss roll filled with vanilla cream and crushed Lotus Biscoff cookies, and coated in melted Biscoff spread. The sponge is the same one I use for my dulce de leche roll, so if you've made that one, you already know how soft and puffy it is.

Ingredients for one large baking sheet

For the sponge

• 6 large eggs, separated.
• 60 g vegetable oil.
• 80 ml milk (⅓ cup).
• 100 g all-purpose flour (½ cup + 3 tablespoons).
• ¼ teaspoon baking powder.
• 1 teaspoon vanilla extract.
• 1 tablespoon lemon juice.
• 90 g sugar (½ cup minus 1 tablespoon).

For the cream

• 300 ml heavy cream (36–38% fat).
• 30 g instant vanilla pudding mix (such as Jell-O).
• 20 g powdered sugar.
• 1 teaspoon vanilla extract.
• 2 tablespoons Israeli white cheese, quark or cream cheese (optional).

For the filling and coating

• 3 Lotus Biscoff cookies.
• ½ jar Biscoff spread (about 200 g).

Instructions

1. Heat the oven to 340°F (170°C).

2. In a large bowl, stir the oil and milk together. Add the flour and baking powder and whisk into a thick batter. Add the egg yolks and vanilla and whisk again until combined.

3. In the bowl of a stand mixer fitted with the whisk, put the egg whites and lemon juice. Whip on medium speed until small bubbles form. Add the sugar one tablespoon at a time and keep whipping until the meringue is puffy, soft but stable (add the sugar slowly and whip on medium speed for at least 7 minutes). Then gently fold the meringue into the yolk mixture.

4. Line the baking sheet with parchment paper and grease it lightly. Pour in the batter and level it with an offset spatula.

5. Bake for about 30 minutes (the sponge rises a lot in the oven and then settles back down). Lay a sheet of parchment paper on your work surface, turn the hot sponge out onto it and peel off the paper it baked on. Set it aside to cool for a few minutes.

6. For the cream: in the bowl of a stand mixer fitted with the whisk, combine the heavy cream, pudding mix, powdered sugar and vanilla, and whip until the cream holds its shape but isn't stiff.

7. If you're using the white cheese, fold it in now.

8. Rolling: spread the cream over the sponge in a thin, even layer, crumble the 3 Biscoff cookies over it and roll it up.

9. For the coating: melt the Biscoff spread, let it cool a little and coat the roll.

   

Good to know

• Keep the roll in the fridge for up to about 4 days.