Sponge Cake With Biscoff And Cream
Prep Time
1 h 15 min
Porties
Serveert 20
Niveau
Easy
Ready to indulge in a sweet treat that’s as fun to make as it is to eat? This Biscoff spiral cake is here to make all your dessert dreams come true! With its fluffy cake, creamy filling, and a drizzle of that irresistible Biscoff spread (seriously, who can resist?), this dessert is like a sweet hug wrapped in a spiral.
Ingrediënten
Whisk the eggs long enough (7-10 minutes): This ensures a light texture and prevents your cake from being too heavy.
Fold gently: When mixing the dry ingredients into the batter, use a light folding motion. This prevents you from knocking the air out of the batter.
A dry cake tears more easily. Take it out of the oven as soon as it feels firm and springs back when lightly pressed. Don’t bake it too long.
By rolling the cake while it’s still warm, it shapes more easily without cracking. Use a damp tea towel to keep it smooth.
Let the rolled cake rest for at least 30 minutes so it keeps its shape when filled.
Too much Biscoff spread or cream can cause the roll to fall apart. Keep this in mind.
Warm the Biscoff spread briefly (5-10 seconds in the microwave) so it drizzles more easily.
Add the strawberries at the last moment to keep them nice and fresh.
Ready to indulge in a sweet treat that’s as fun to make as it is to eat? This Biscoff spiral cake is here to make all your dessert dreams come true! With its fluffy cake, creamy filling, and a drizzle of that irresistible Biscoff spread (seriously, who can resist?), this dessert is like a sweet hug wrapped in a spiral.
Stappenplan
1 Place the flour, cornstarch, and baking powder in a bowl and mix well. Sift the mixture twice for an extra airy texture. |
2 Break the eggs into a large bowl and add the granulated sugar, vanilla sugar, and salt. Whisk the mixture on the highest speed for 7-10 minutes until light yellow and airy. |
3 Sift the flour mixture in three parts over the batter. Gently fold it in with smooth ‘8’ motions to preserve the airiness. |
4 Line a baking sheet with parchment paper and lightly grease it. Pour the batter onto the sheet and spread it evenly. |
5 Place the cake in a preheated oven at 200°C (392°F). Bake for 7-10 minutes, or until browned. |
6 Remove the cake from the oven and cover it with a damp tea towel. Place a cooling rack on top and flip the baking sheet in one smooth motion. Carefully remove the parchment paper. |
7 Slice the cake in half. Use the tea towel to gently roll both halves. Let the rolled cake rest in the towel while it cools (at least 30 minutes in the fridge). This helps the cake retain its shape and prevents cracking. |
8 In a deep bowl, mix the mascarpone, vanilla sugar, powdered sugar, and whipped cream stabilizer for 1 minute. Gradually add the heavy cream while continuing to mix, until the cream is thick and fluffy. |
9 Unroll the cooled cake and spread a thin layer of Biscoff spread on it. Then, spread a layer of cream over it. Cut the cake into strips about 3 cm wide. |
10 Take a strip and roll it up. |
11 Place the rolled-up cake pieces on a piece of paper. Pipe a small dollop of cream on top. |
12 Drizzle the liquid Biscoff spread over the top and garnish with pieces of strawberry. |
