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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!
Directions0/0 steps made
- Preheat oven to 160°C (fan)
- Grease and line a shallow tin (ours was 38x25cm) with butter and baking paper
- Separate the egg whites and yolks and whisk together the egg whites and sugar with a hand mixer until they are thick and pale
- Gently add in the flour in two 50g batches and fold in using a metal spoon
- Add the Biscoff crumbs
- Add the egg yolks
- 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
- Remove from oven, tip onto a tea towel and and remove baking paper
- Add a tea towel to the top of the cake where the baking paper was, and roll up. Set aside to cool like this
- 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!
- Once the cake is cooled, unroll and spread with the cream mixture
- 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
- Then coat in the remaining Biscoff spread and use a fork to create a ‘bark’ like pattern
- Sprinkle with crumbled Lotus Biscoff Biscuits
- Decorate with raspberries, mint leaves and icing sugar
- 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