Biscoff roulade
Prep time: 50 minsTotal time: 
Biscoff roulade
All the irresistible caramelised cookie notes of Biscoff, rolled into a knockout pud. Keep the roulade chilled until ready to serve, then drizzle with extra Biscoff spread and top with more biscuits
Prep time: 50 minsTotal time: 
Abigail Spooner
Abi is our Head of Food. She loves the precision and creativity of baking, turning fridge odds-and-ends into a weeknight pasta, and is always bookmarking new restaurants to try. She's happiest hosting friends around a table overflowing with food (and insisting everyone has seconds) or planning holidays around what to eat.
Abigail Spooner
Abi is our Head of Food. She loves the precision and creativity of baking, turning fridge odds-and-ends into a weeknight pasta, and is always bookmarking new restaurants to try. She's happiest hosting friends around a table overflowing with food (and insisting everyone has seconds) or planning holidays around what to eat.
Ingredients
- vegetable or sunflower oil, to grease
- 3 medium eggs
- 75g caster sugar, plus 2 tbsp
- 75g self-raising flour
- ¼ tsp fine salt
For the filling and decorating
- 150g unsalted butter
- 200g icing sugar
- 200g full-fat soft cheese
- 200g Biscoff smooth spread
- 1 tbsp milk
- 75g Lotus Biscoff biscuits, plus 5 extra to serve (optional)
Step by step
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Preheat the oven to 190°C, fan 170°C, gas 5. Grease a 23cm x 33cm x 2.5cm Swiss roll tin or baking tray and line with baking paper.
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For the sponge, beat the eggs and 75g sugar in a large bowl until the mixture is pale, thick and mousselike (about 6-8 minutes with a stand mixer, or up to 12 minutes with a hand-held electric whisk). Test if it’s ready by lifting the whisk out of the mix; it should leave a trail. Sift in the flour, add the salt and fold in with a large metal spoon until no flour pockets remain, taking care to knock out as little air as possible. Pour into the prepared tin, easing the mixture into the corners. Bake for 10-12 minutes until pale golden, risen and springy to the touch.
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Meanwhile, place a large sheet of baking paper on your work surface and dust with 2 tablespoons of caster sugar. Flip the hot sponge out onto the sugared paper. Remove the tin and leave the sponge to cool for 5 minutes, then peel away the lining paper. Score a line 2cm in from one of the shorter ends, then roll up from this end, rolling the baking paper inside the sponge. Leave to cool completely.
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For the frosting, beat the butter until very pale, soft and creamy. Sift over the icing sugar and beat for a few more minutes until combined. Beat in the soft cheese, followed by 150g of the Biscoff spread and the milk, until smooth. Put 75g biscuits in a food bag, seal and bash to crumbs with a rolling pin. Carefully unroll the cooled Swiss roll and spread about half of the frosting evenly over the sponge, leaving a 4cm gap at the far end. Sprinkle over 60g of the crushed biscuits and gently pat down. Re-roll from the scored short end, finishing with the seam underneath. Transfer to a flat serving plate or board. Cover the roulade with a layer of the remaining frosting, using a palette knife to ensure an even finish. Transfer any leftover frosting to a piping bag, fitted with a star nozzle. Chill the roulade and spare frosting for 1 hour (or up to a few hours ahead); this makes the roulade easier to slice.
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Trim the ends of the Swiss roll to neaten, if liked. Put the remaining 50g Biscoff spread in a small heatproof bowl and microwave for about 30 seconds or until smooth and runny. Drizzle over the Swiss roll, decoratively pipe over the reserved frosting and sprinkle over the remaining crushed biscuits. Break 5 extra biscuits in half, if liked, and use to decorate the roulade. Cut into slices to serve.
