You’ll Need:

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  • A shallow tin suitable for swiss rolls – we used this one and also recommend this one!
  • We love these silicone utensils – they come in lots of colours to suit every kitchen!
  • A decent hand whisk – which always comes in handy! We love this Kenwood one because it’s powerful and stores away neatly!
  • Mixing bowls – we use these glass ones as they’re very durable, but we also recommend these stackable stainless steel ones with airtight lids and these plastic nesting ones!
  • Digital scales to weigh everything out super accurately!


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  1. Preheat oven to 160°C (fan)
  2. Grease and line a shallow tin (ours was 38x25cm) with butter and baking paper
  3. Separate the egg whites and yolks and whisk together the egg whites and sugar with a hand mixer until they are thick and pale
  4. Gently add in the flour in two 50g batches and fold in using a metal spoon
  5. Add the Biscoff crumbs
  6. Add the egg yolks
  7. Pour this mixture into the prepared tin and bake in the preheated oven for 12-15 minutes – until cooked but not dried out – it should be springy to touch and bounce back when you press it lightly
  8. Remove from oven, tip onto a tea towel and and remove baking paper
  9. Add a tea towel to the top of the cake where the baking paper was, and roll up. Set aside to cool like this
  10. Meanwhile make the filling; whisk together 200g Biscoff Spread, the cream and icing sugar until you have a smooth, creamy, thick mixture – we used a hand whisk as it’s quicker!
  11. Once the cake is cooled, unroll and spread with the cream mixture
  12. Roll back up, then cut around ¼ of the cake off, at an angle and place it at the side of the cake – so that it looks like a branch
  13. Then coat in the remaining Biscoff spread and use a fork to create a ‘bark’ like pattern
  14. Sprinkle with crumbled Lotus Biscoff Biscuits
  15. Decorate with raspberries, mint leaves and icing sugar

Top Tips:

  • When separating egg whites and yolks – use 3 bowls; one for the yolks, one for the whites once separated, and one for actually separating the whites – do the whites once at a time and then if you accidentally get any yolk into the separating bowl, it won’t contaminate the whites
  • Your bowls that will contain egg whites must be perfectly clean – no leftover ingredients or grease from last time you used them, and no yolk – or your whites won’t whisk up properly
  • You can make sure the egg white bowls are extra clean by rubbing them round with lemon juice on a piece of kitchen roll
  • Don’t open the oven before at least 12 minutes is up – but after that, keep a close eye on the cake or it could dry out
  • Make sure to tip the roll onto a tea towel and use a tea towel when you roll it up the first time – it will stick to hard surfaces and could break