Biscoff Swiss Roll
Biscoff lovers…prepare to be obsessed! It's so easy to bake this light and airy Swiss roll infused with crushed Biscoff biscuits, and swirl an irresistible layer of slimming-friendly Biscoff cream inside. For good measure, we've even sprinkled biscuits and drizzled melted spread on top. Thanks to a handful of slimming-friendly swaps, all that Biscoff magic comes down to just 109 calories per slice!
Also in these categories:
NutritionPer Serving
- Calories109
- Carbs17g
- Protein4g
- Fat4.2g
- Saturates1.8g
- Sugars5.8g
For the full list of ingredients and comprehensive instructions, please see the recipe card below. Before you scroll, there’s important stuff in the blurb!
The ultimate treat with a cup of tea, our Biscoff Swiss Roll looks and tastes so indulgent, for only 109 calories per cream-filled slice. We’ve used a combination of slimming-friendly ingredients to make things lighter, without spoiling the caramelised biscuit fun.
You’ll find Biscoff in all the layers of this scrumptious recipe. We’re talking about crushed Biscoff biscuits in the light and airy sponge, biscuits and smooth Biscoff spread in the filling and a melty drizzle of Biscoff on top. There’s no doubt…it’s Biscoff heaven!
The key is to crush your biscuits until they’re really fine and can evenly distribute those gorgeous spiced caramel flavours. We use a food processor, but you can always crush them with a rolling pin – just put them in a food bag first to avoid any mess!
For more inspiration, take a scroll through our favourite homemade Biscoff treats here.
What diets is this Biscoff Swiss Roll suitable for?
Biscoff Swiss Roll can be enjoyed on vegetarian diets.
You can make it dairy-free by swapping the Greek yoghurt and double cream alternatives for dairy-free versions.
If you’re cooking for people with allergies, be extra careful when checking ingredients and preparing food!
Do you need any special ingredients to make Biscoff Swiss Roll?
You’ll want to grab a pack of Lotus Biscoff biscuits to get the caramelised crunch that makes this recipe so delicious, along with a jar of smooth Biscoff spread!
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‘Absolutely delicious, I have made several biscoff recipes think this is my favourite’
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Biscoff is easy to find at the supermarket or on Amazon.
We used a 32cm x 22cm baking tray for this recipe.
How many calories are in this Biscoff Swiss Roll?
This Biscoff Swiss Roll is included in our Everyday Light category because it contains just 109 calories per portion. For more delicious dishes all under 400 calories, take a look at other Everyday Light recipes!
This Biscoff Swiss Roll recipe is ideal when following any of the larger diet plans such as Weight Watchers or counting calories.
The average woman needs around 2000kcal per day to maintain a healthy body weight, and men typically need slightly more at 2,500kcals, but you may want to reduce these if you are aiming to lose weight. You can find more information on the NHS website.
Step 1
Preheat the oven to 190°C. Spray a baking tray with low-calorie cooking spray and line a baking tray with non-stick baking paper.
Step 2
Place the eggs, sugar and sweetener into a large mixing bowl. Mix with an electric hand for 2 minutes. Add the vanilla and whisk for a further 2 minutes. The mixture should be thick and have tripled in size. You should be able to see visible ribbons on the top of the mixture when you lift the whisks out.
Step 3
Add the crushed biscuits and flour to a bowl and stir to combine. Add half to the egg and sugar mixture and gently fold using a spatula. Add the remaining half and continue to gently fold until the flour and crushed biscuit are fully incorporated – you don’t want any pockets of flour in the mix, but try not to over mix as this will knock the air out.
Step 4
Pour the cake mixture into the lined baking tray and gently spread out to the corners, making sure the top is level. There’s no fat in the sponge so it won’t self-level in the oven.
Step 5
Bake in the oven for around 12-13 minutes, until the top has just started to colour. You will know the sponge is cooked if you gently press your finger on the top and the sponge springs back.
Step 6
Cut a piece of non-stick baking paper larger than the baking tray and lay out flat on your work surface. Once cooked, turn the cake out onto the clean baking paper. Remove the baking paper from the cake and score the long edge closest to you, 1cm from the edge. Roll the cake up with the baking paper rolled inside starting from the scored edge. Leave to cool completely.
Step 7
While the cake cools, place the light double cream alternative in a mixing bowl. Whisk with an electric hand whisk, on high speed, for about 2 minutes until soft peaks are formed.
Step 8
Place the Biscoff spread into a small microwaveable bowl and microwave in small bursts until melted and completely smooth and runny. Add the yoghurt, melted Biscoff spread, vanilla and crushed biscuit to the bowl with the whipped cream alternative. Fold in gently until completely combined. Take care not to knock the air out of the mixture. Pop into the fridge until ready to assemble.
Step 9
Once the cake is completely cooled, carefully unroll from the baking paper. Spread over the filling and re-roll. Pop back into the fridge to firm up slightly.
Step 10
Place the Biscoff spread into a small microwaveable bowl and microwave in small bursts until melted and completely smooth and runny. Drizzle over the finished Swiss roll and sprinkle over the crushed biscuit, slice into 12 and serve.
What could I serve with this Biscoff Swiss Roll?
This Biscoff Swiss Roll is delicious all on its own, or as part of spread of slimming-friendly sweet treats like these:
How do you know when Biscoff Swiss Roll is cooked?
You’ll need to bake your sponge in the oven for around 12-13 minutes, until the sponge is golden. You can test that it’s ready by poking it gently – if the sponge springs back when pressed, it’s ready to be removed from the tin.
Standard advice here in the UK is to cook food until it has reached 70°C and stayed at that temperature for 2 minutes. This is to keep your family safe.
How long can you keep Biscoff Swiss Roll in the fridge?
You can keep this Biscoff Swiss Roll in the fridge for up to 2 days in an airtight container. Bear in mind that this one tastes best when it’s made and eaten on the same day!
Can I freeze Biscoff Swiss Roll?
No, this recipe isn’t suitable for freezing.
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Biscoff Swiss Roll
Who can say no to a Biscoff Swiss Roll sponge, filled with Biscoff cream and topped with crushed biscuits? At only 109 calories per slice!
-
Prep Time
20 MINS
-
Cook Time
15 MINS
- KCals 109
- Carbs 17G
Instructions
- Preheat the oven to 190°C. Spray a baking tray with low-calorie cooking spray and line a baking tray with non-stick baking paper.
- Place the eggs, sugar and sweetener into a large mixing bowl. Mix with an electric hand for 2 minutes. Add the vanilla and whisk for a further 2 minutes. The mixture should be thick and have tripled in size. You should be able to see visible ribbons on the top of the mixture when you lift the whisks out.
- Add the crushed biscuits and flour to a bowl and stir to combine. Add half to the egg and sugar mixture and gently fold using a spatula. Add the remaining half and continue to gently fold until the flour and crushed biscuit are fully incorporated - you don't want any pockets of flour in the mix, but try not to over mix as this will knock the air out.
- Pour the cake mixture into the lined baking tray and gently spread out to the corners, making sure the top is level. There's no fat in the sponge so it won't self-level in the oven.
- Bake in the oven for around 12-13 minutes, until the top has just started to colour. You will know the sponge is cooked if you gently press your finger on the top and the sponge springs back.
- Cut a piece of non-stick baking paper larger than the baking tray and lay out flat on your work surface. Once cooked, turn the cake out onto the clean baking paper. Remove the baking paper from the cake and score the long edge closest to you, 1cm from the edge. Roll the cake up with the baking paper rolled inside starting from the scored edge. Leave to cool completely.
- While the cake cools, place the light double cream alternative in a mixing bowl. Whisk with an electric hand whisk, on high speed, for about 2 minutes until soft peaks are formed.
- Place the Biscoff spread into a small microwaveable bowl and microwave in small bursts until melted and completely smooth and runny. Add the yoghurt, melted Biscoff spread, vanilla and crushed biscuit to the bowl with the whipped cream alternative. Fold in gently until completely combined. Take care not to knock the air out of the mixture. Pop into the fridge until ready to assemble.
- Once the cake is completely cooled, carefully unroll from the baking paper. Spread over the filling and re-roll. Pop back into the fridge to firm up slightly.
- Place the Biscoff spread into a small microwaveable bowl and microwave in small bursts until melted and completely smooth and runny. Drizzle over the finished Swiss roll and sprinkle over the crushed biscuit, slice into 12 and serve.
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Recipe notes
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2 comments
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HelenTuesday 18th June 2024
What would you use as as a “light double cream alternative”?
HollyTuesday 2nd July 2024
Hey Helen, we use Elmlea light hope that helps!
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