Description
A delightful Biscoff Cream Roll Cake filled with a luscious cream and topped with fresh strawberries.
Ingredients
Scale
- 4 large eggs (room temperature)
- ½ cup granulated sugar
- 1 tsp vanilla extract
- ¾ cup all-purpose flour
- 2 tbsp cornstarch
- 1 tsp baking powder
- ½ tsp cinnamon (optional, for warmth)
- Pinch of salt
- 1 ½ cups heavy cream (cold)
- 4 tbsp powdered sugar
- 1 tsp vanilla extract
- 4 tbsp Biscoff spread (melted slightly for easier mixing)
- ½ cup melted Biscoff spread (for drizzling)
- Whipped cream (piped on top)
- Powdered sugar (for dusting)
- Fresh strawberries (halved)
Instructions
- Preheat oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper.
- In a bowl, whisk eggs, sugar, and vanilla with an electric mixer until pale, thick, and tripled in volume (about 6 minutes).
- Sift together flour, cornstarch, baking powder, cinnamon, and salt. Gently fold into the egg mixture without deflating.
- Spread batter evenly into the prepared pan.
- Bake for 10–12 minutes, until springy and golden.
- While hot, invert the cake onto a clean kitchen towel dusted with powdered sugar.
- Peel off parchment paper and roll the cake (with the towel) from the short end. Let cool completely.
- Beat heavy cream, powdered sugar, and vanilla until stiff peaks form.
- Fold in melted Biscoff spread until smooth and fluffy.
- Carefully unroll the cooled sponge. Spread the cream filling evenly, leaving 1 inch at the edges.
- Roll it back up tightly. Chill for at least 2 hours to set.
- Dust lightly with powdered sugar.
- Drizzle with melted Biscoff spread.
- Pipe whipped cream swirls on top.
- Garnish with fresh strawberry halves.
Notes
- Ensure the eggs are at room temperature for better volume.
- Use a clean kitchen towel to prevent sticking when rolling the cake.
- Chilling the cake helps the filling set properly.
- Prep Time: 25 minutes
- Cook Time: 10–12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 15g
- Sodium: 50mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 80mg