The delightful scent of Biscoff wafted through my kitchen, instantly transporting me back to cozy moments spent sipping coffee and savoring sweet treats. You won’t believe how easy it is to create this Creamy Biscoff Spiral Cake, a dessert that beautifully balances light, fluffy sponge with a rich, indulgent filling. Imagine rolling a tender cake around a luscious blend of mascarpone and Biscoff spread—each slice is a feast for the eyes and the taste buds!
Perfect for gatherings or quiet afternoons, this cake is a showstopper that feels special without taking hours to prepare. With its impressive spiraled presentation, you’ll find it hard to resist. Whether you’re an experienced baker or just stepping into the kitchen, this recipe promises to be as enjoyable to make as it is to eat. So, let’s dive into this scrumptious journey and whip up a treat that’s bound to be a crowd-pleaser!
Sponge Cake With Biscoff And Cream – Why You’ll Love It!
Indulgence awaits: This Sponge Cake with Biscoff and Cream is an absolute delight for your senses!
- Effortless Preparation: The recipe is simple, ideal for both novice and seasoned bakers.
- Dreamy Flavor Combo: Biscoff spread pairs perfectly with creamy mascarpone, making each bite a luxurious treat.
- Visual Appeal: Its spiral design not only tastes amazing but also looks stunning on any table.
- Versatile Serving Options: Perfect for celebrations or savoring during quiet afternoons.
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Crowd-Pleasing Dessert: It’s quick to impress family and friends without requiring hours in the kitchen.
Treat yourself to this indulgent cake, and be sure to enjoy it with a cup of coffee for the full experience!
Sponge Cake With Biscoff And Cream
Delightful Ingredients for a Dreamy Dessert
- All-Purpose Flour – Provides the necessary structure for the sponge cake; can be substituted with a gluten-free blend if preferred.
- Cornstarch – Ensures a tender crumb in the cake; it’s essential for achieving that light texture.
- Baking Powder – This leavening agent helps the cake rise; always check for freshness to ensure the best results.
- Eggs – Acts as the main binding agent; use room temperature eggs for maximum volume and lift.
- Granulated Sugar – Adds sweetness and moisture; feel free to swap in coconut sugar for a healthier kick.
- Vanilla Sugar – Enhances the overall flavor; substitute with regular sugar and a splash of vanilla extract if needed.
- Salt – Just a pinch balances the sweetness and elevates the flavor profile.
- Biscoff Spread (Filling) – Provides that signature Biscoff flavor and richness; can be replaced with other cookie spreads, although the taste will change.
- Mascarpone – Key for the creamy filling; cream cheese works for a tangier twist if desired.
- Powdered Sugar – Sweetens and stabilizes the whipped cream; essential for the right texture, no substitutions necessary.
- Whipped Cream Stabilizer – Optional but recommended to maintain structure; great for longer-lasting desserts.
- Heavy Cream – Adds richness and volume; half-and-half can be used, but it’ll tweak the texture.
- Strawberries (Garnish) – Adds freshness and color to the cake; substitute with your favorite seasonal berries for variety.
Creating this Sponge Cake with Biscoff and Cream will surely be a delightful journey for your palate! Get ready for a fun baking experience!
How to Make Sponge Cake with Biscoff and Cream
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Prepare the Sponge Cake: Start by mixing together the all-purpose flour, cornstarch, and baking powder in a bowl; set it aside. In another bowl, whisk the eggs, granulated sugar, vanilla sugar, and salt on high speed for about 7-10 minutes until the mixture is light and airy.
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Fold in Dry Ingredients: Gently fold the mixed dry ingredients into the egg mixture in three increments, being careful to maintain the airiness for a fluffy texture.
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Bake the Cake: Pour the batter onto a lined baking sheet, spreading it evenly. Preheat your oven to 200°C (392°F) and bake for 7-10 minutes, or until the cake springs back when touched and is set.
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Cool and Shape: After baking, remove the cake from the oven, cover it with a damp tea towel, and carefully flip it onto a cooling rack. While still warm, gently roll the cake, then allow it to chill for at least 30 minutes to help it hold its shape.
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Prepare Filling: In a separate bowl, mix together the mascarpone, vanilla sugar, powdered sugar, and optional stabilizer. Gradually add in the heavy cream while mixing, until the filling is thick and fluffy.
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Assemble Cake: Unroll the cooled sponge cake and spread a generous layer of Biscoff spread, followed by a layer of the mascarpone cream filling. Cut the cake into 3 cm wide strips and roll each strip up carefully.
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Garnish: Place the rolled pieces on parchment paper, pipe a dollop of cream on top, drizzle with warmed Biscoff spread, and finish with fresh strawberries for a vibrant touch.
Optional: Garnish with crushed cookies for extra crunch and flavor.
Exact quantities are listed in the recipe card below.
What to Serve with Sponge Cake with Biscoff and Cream?
Imagine savoring every bite of this creamy dessert while pairing it with delightful accompaniments that enhance its indulgent flavors and textures.
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Fresh Berries: A mix of strawberries, blueberries, and raspberries adds a burst of tartness, perfectly complementing the sweet richness of the cake.
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Vanilla Ice Cream: A scoop of creamy vanilla ice cream will elevate the dessert experience, providing a cool contrast to the warm aroma of Biscoff.
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Coffee or Espresso: A cup of strong coffee or a velvety espresso pairs beautifully, balancing the sweetness and enriching the overall experience of the cake.
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Chocolate Drizzle: A drizzle of melted dark chocolate enhances the celebratory feel and introduces an elegant touch of bitterness to the sweetness.
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Whipped Cream: Light, fluffy whipped cream not only brings an airy texture but is also a classic choice that adds an extra layer of creaminess to each slice.
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Caramel Sauce: A warm caramel drizzle draped over the cake adds a luxurious touch, enhancing both flavor and presentation for a feast for the senses.
Indulge in this tempting array of pairings, and watch as your gathering transforms into a memorable celebration around the delightful Sponge Cake with Biscoff and Cream!
How to Store and Freeze Sponge Cake with Biscoff and Cream
Fridge: Store leftovers in an airtight container for up to 3 days to maintain freshness. If possible, separate layers with parchment to prevent sticking.
Freezer: You can freeze the assembled cake for up to 3 months. Wrap tightly in plastic wrap and then in foil to avoid freezer burn. Thaw overnight in the fridge before serving.
Reheating: If enjoying the cake chilled, simply slice and serve directly from the fridge. For a warm treat, microwave individual slices for 10-15 seconds to gently warm the creamy filling.
Room Temperature: The sponge cake can be kept at room temperature for up to 2 hours, especially during gatherings. If you plan to serve it later, store it in the fridge as mentioned above.
Sponge Cake With Biscoff And Cream Variations & Substitutions
Feel free to explore these delightful twists that will elevate your Sponge Cake with Biscoff and Cream to new heights!
- Chocolatey Twist: Substitute Biscoff spread with Nutella for a rich, chocolatey filling that chocolate lovers will adore.
- Citrusy Zing: Add a teaspoon of orange zest to the mascarpone filling for a refreshing citrus flavor that complements the sweetness beautifully.
- Nutty Delight: Fold in chopped hazelnuts or almonds into the cream filling for an extra crunch and delightful nutty flavor surprise.
- Spiced Version: Mix in a dash of cinnamon or ginger powder to the cake batter for a warm, spiced cake that brings cozy vibes to every bite.
- Caramel Infusion: Drizzle caramel sauce within the layers or use it as a topping to create a luscious caramel alternative that pairs beautifully with the Biscoff flavor.
- Berry Blast: Instead of strawberries, top your cake with fresh blueberries or raspberries for a burst of color and tartness that contrasts nicely with the creamy filling.
- Vegan Option: Use flax eggs and plant-based cream cheese in the filling for a vegan-friendly version that retains all the deliciousness of the original.
- Coffee Flavor: Incorporate instant coffee granules into the cream for a delightful coffee twist, perfect for pairing with an afternoon espresso break.
Make Ahead Options
These Sponge Cake with Biscoff and Cream treats are a lifesaver for busy home cooks! You can prepare the sponge cake itself up to 24 hours in advance; simply bake it, cool it, and then wrap it tightly in plastic wrap to prevent drying out. The mascarpone filling can also be made ahead and stored in the refrigerator for up to 3 days. Just remember to give it a quick stir before spreading it onto the cake. When you’re ready to serve, unroll the chilled sponge, layer with Biscoff spread and the filling, then re-roll and garnish. This prep will make your serving process seamless and ensures your dessert remains just as delicious!
Helpful Tricks for Sponge Cake with Biscoff and Cream
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Egg Whisking: Focus on whisking the eggs until you achieve a pale yellow color; this is key to getting that perfect fluffiness in the cake.
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Gentle Folding: Remember to use a light hand when folding in the dry ingredients; this preserves the airiness and ensures a light sponge cake with Biscoff and cream.
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Baking Time: Keep a close eye on your cake while it bakes; it should spring back when lightly touched. Remove it promptly to avoid drying it out.
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Warming Biscoff: Briefly warm the Biscoff spread in the microwave for easier spreading and drizzling, enhancing the flavor experience.
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Fresh Garnish: Add strawberries just before serving for a burst of freshness, ensuring they maintain their vibrant color and taste.
Sponge Cake With Biscoff And Cream Recipe FAQs
What type of Biscoff spread should I use for the filling?
For the filling, I recommend using the original creamy Biscoff spread, as it provides the signature flavor and richness. However, if you’re looking to try something different, you can experiment with crunchy Biscoff spread or even other cookie spreads like Nutella, which will change the taste but still be delicious.
How do I store leftover sponge cake with Biscoff and cream?
Absolutely! To keep your leftover sponge cake fresh, store it in an airtight container in the fridge for up to 3 days. Make sure to separate the cake layers with parchment paper to prevent them from sticking together, ensuring every slice is as delightful as the first!
Can I freeze the sponge cake with Biscoff and cream?
Yes, you can! Wrap the assembled cake tightly in plastic wrap followed by foil to prevent freezer burn, and freeze it for up to 3 months. When you’re ready to enjoy it, thaw it overnight in the fridge. This helps maintain its delicate texture and flavor.
What should I do if my cake is too dense?
If the sponge cake turns out dense, it could be due to overmixing the batter or not incorporating enough air while whisking the eggs. In your next attempt, ensure you whisk the egg mixture until light and airy, and gently fold in the dry ingredients, being careful not to deflate the batter.
Are there any dietary considerations for pets or allergies with this recipe?
This recipe contains several common allergens, including eggs, dairy, and gluten from the flour. It’s essential to avoid giving any cake to pets, especially those containing ingredients like chocolate or high sugar levels. If you’re baking for someone with allergies, look for allergen-free substitutes, such as almond milk instead of heavy cream or a gluten-free flour blend.
How can I enhance the flavor of my Biscoff spiral cake?
You could add a splash of vanilla extract to the mascarpone filling for an extra flavor boost. Additionally, incorporating a hint of orange zest in both the sponge and filling can brighten up the taste. Just remember to keep the balance, so the Biscoff flavor remains the star!
Sponge Cake with Biscoff and Cream That's Irresistibly Creamy
Ingredients
Equipment
Method
- Prepare the Sponge Cake: Mix together the flour, cornstarch, and baking powder in a bowl; set aside. In another bowl, whisk the eggs, sugar, vanilla sugar, and salt on high speed for 7-10 minutes until light and airy.
- Fold in Dry Ingredients: Gently fold the dry ingredients into the egg mixture in three increments, maintaining airiness.
- Bake the Cake: Pour batter onto a lined baking sheet, spread evenly. Preheat oven to 200°C (392°F) and bake for 7-10 minutes until set.
- Cool and Shape: After baking, cover the cake with a damp tea towel, flip onto a cooling rack, gently roll while warm, and chill for at least 30 minutes.
- Prepare Filling: Mix mascarpone, vanilla sugar, powdered sugar, and stabilizer. Gradually add in heavy cream until thick and fluffy.
- Assemble Cake: Unroll sponge cake, spread Biscoff, then mascarpone filling, cut into 3 cm wide strips, and roll each strip.
- Garnish: Place rolled pieces on parchment, pipe cream on top, drizzle with warmed Biscoff, and garnish with strawberries.