Flavorful Sponge Cake with Biscoff and Cream Delight
Sponge Cake With Biscoff And Cream made approachable with clear cues, pantry staples, and flexible swaps.
Ingredients
- 200 g all-purpose flour
- 6 large eggs
- 200 g granulated sugar
- 100 g unsalted butter melted
- 1 tsp baking powder
- 1 tsp vanilla extract
- 250 g Biscoff spread
- 300 ml heavy cream
- 30 g powdered sugar
Instructions
- Preheat your oven to 180°C (350°F).
- In a large mixing bowl, beat the eggs and sugar until pale and fluffy.
- Gradually fold in the flour and baking powder until just combined.
- Stir in the melted butter and vanilla extract, being careful not to deflate the batter.
- Pour the batter into a lined 9-inch round cake tin and smooth the top.
- Bake for 25-30 minutes or until a toothpick inserted comes out clean.
- Allow the cake to cool in the tin for 10 minutes, then transfer to a wire rack.
- Once cooled, slice the cake in half horizontally.
- Whip the heavy cream with powdered sugar until soft peaks form.
- Spread a generous layer of Biscoff on one half of the cake, followed by whipped cream.
- Place the top half of the cake on, then spread more Biscoff and cream on top.
- Chill the assembled cake for 30 minutes to set before serving.