Average rating: 5.0 • Rated by 2 users
Total time: 40 min
Preparation time: 30 min
Cooking time: 10 min
Cooking method: Baking
Vanilla sponge, rolled with Biscoff spread and covered in a Biscoff infused white chocolate!
Please follow this recipe exactly and be as precise as you can; use a thermometer for your oven if you have one, a timer on your phone etc. any deviation from the recipe or instructions and you might miss the sweet spot to make the cake roll. If you do have problems rolling it, 9/10 times it will be the cooking time or temperature, if it cooks too much and forms a crust it will crack! You will need a 33cm x 23cm baking tray or swiss roll tray.
Pre-heat your oven to 180C (fan oven) Line the tray with baking paper leaving longer pieces at each end. (Use supermarket own brand paper)
Add flour and baking powder to a bowl and mix. In a saucepan, add the aquafaba, sugar, vanilla and 38g chocolate and heat on a medium heat until just melted, stir well. Add all the wet mixture to the flour/baking powder and mix until it is a nice thick, smooth batter. Add the batter to the pan and spread it out to all the edges, shake the pan to get the batter as level as possible.
Cook for exactly 7 minutes. Straight from the oven; remove the cake on the greaseproof paper to a cooling rack and allow to cool completely.
Spoon the 6 TBS (or more) of Biscoff spread onto your cooled cake and spread evenly over the cake. Using the greaseproof paper to help you; gently roll the cake. You should end up with a nice cylinder wrapped in greaseproof paper, keep the seam side down and place in the fridge for 30 minutes.
Crush your biscuits Gently unwrap your cake and put on a cooling rack with something to catch the excess chocolate underneath. (I would recommend putting a small strip of greaseproof underneath your cake to help you lift it off)
On a low heat; melt together the 200g white chocolate with the 20g Biscoff spread, once melted pour the chocolate all over the cake, sprinkle on your biscuits and place in the fridge again until the chocolate has set. Keep the excess chocolate for the drizzle which you can do when the chocolate has set. The cake benefits from being eaten the next day when all the flavours have infused!
Use a piping bag to pipe the chocolate on the cake, it will make the chocolate more even and precise. Gently 'bash' the cooling rack on your counter when you have poured your chocolate on the cake, this will help evenly spread the chocolate. Try and clear the sides of the cake where it touches the cooling rack, by sweeping with a knife and removing the drips of chocolate, it will look neater and stop your cake from getting stuck to the cooling rack. If you have a face to add to the cake you can do this later when the chocolate has set using a bit of melted chocolate as an adhesive.
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