Sponge Cake with Biscoff and Cream Recipe

If you’ve been on the hunt for a dessert that feels both indulgent and sophisticated yet is surprisingly easy to pull together, then this Sponge Cake with Biscoff and Cream Recipe is definitely for you. I first tried it when craving something unique—something that mixes the lightness of a sponge cake with the rich, spiced sweetness of Biscoff spread, all balanced by luscious cream. It’s a dreamy combo that works perfectly for celebrations or just a cozy weekend treat.

What I love most about this Sponge Cake with Biscoff and Cream Recipe is how versatile it is. The sponge is airy but sturdy enough to hold up to that heavenly Biscoff spread and the creamy filling. Plus, it’s a recipe you can make ahead and impress your guests without spending hours in the kitchen. Trust me, once you try it, Biscoff won’t just be for snacks anymore!

Ingredients You’ll Need

To make this cake sing, you want high-quality ingredients that complement each other beautifully. The delicate sponge relies on a fine balance of flour and cornstarch for softness, while the Biscoff spread adds that signature caramelized crunch and spice punch. Let me walk you through what you’ll want to have on hand.

• Flour: Use plain or all-purpose flour—fresh and sifted for the lightest sponge possible.
• Cornstarch: This helps keep the sponge tender, giving it that perfect, melt-in-your-mouth texture.
• Baking Powder: Just a touch to give your sponge that gentle rise without drying it out.
• Eggs: Fresh eggs are key here—they provide structure and richness to the sponge.
• Granulated Sugar: Sweetens the cake and helps create that delicate crumb.
• Vanilla Sugar: Adds a subtle vanilla aroma that pairs so nicely with Biscoff’s cinnamon notes.
• Salt: Balances out the sweetness and enhances all the flavors.
• Biscoff Spread (for filling and garnish): Look for the classic Lotus Biscoff spread to get that authentic caramelized flavor.
• Mascarpone: Rich and creamy, this is the base of the filling—so smooth and dreamy!
• Powdered Sugar: For sweetness in the cream; dissolves smoothly without any grit.
• Whipped Cream Stabilizer: Helps your whipped cream hold its shape longer, especially useful if you want to prep ahead.
• Heavy Cream: Use good-quality heavy cream for that perfect whip and richness.
• Strawberries (for garnish): Fresh, ripe berries add a pop of color and a slight tartness to balance the sweetness.

Variations

I like to mix things up depending on the season or who I’m baking for. This recipe is pretty flexible, so don’t hesitate to make it your own—whether it’s adjusting for dietary needs or just exploring new flavors.

• Gluten-Free Version: I’ve swapped regular flour for a gluten-free blend with great success; just add a little xanthan gum if your blend doesn’t contain it.
• Vegan Adaptation: Using aquafaba to replace egg whites can work, though the sponge will be less airy. A dairy-free cream substitute pairs nicely with Biscoff’s spice.
• Berry Boost: In springtime, I toss in fresh raspberries or blueberries between the layers with the cream for an extra burst of freshness.
• Chocolate Twist: Swirling in a thin layer of melted dark chocolate under the Biscoff spread is a fun way I like to surprise guests.

How to Make Sponge Cake with Biscoff and Cream Recipe

Step 1: Whip Up the Sponge Batter

Start by preheating your oven to 350°F (175°C). In a bowl, sift together your flour, cornstarch, baking powder, and salt. Meanwhile, crack the eggs into a large mixing bowl and whisk them until frothy. Then gradually add the granulated sugar and vanilla sugar while whisking at high speed—aim for a pale, fluffy, and ribbon-like batter. This aeration step is crucial as it gives your sponge that lovely lift, so don’t rush it!

Step 2: Gently Fold in Dry Ingredients

Take your sifted dry mix and gently fold it into your egg mixture in batches using a spatula. The key here is to keep as much air as possible in the batter. One tip I learned is to fold slowly but thoroughly—avoid overmixing or you’ll knock out the air and lose that tender crumb.

Step 3: Bake the Sponge

Pour the batter into a lined or greased cake pan (I love using a springform pan for easy removal) and bake for about 18-22 minutes. You’ll know it’s done when the top is golden and a toothpick inserted in the center comes out clean. Let it cool completely before moving on—that’s an easy step to forget but important for the filling to stay perfect.

Step 4: Prepare the Cream Filling

While the sponge is cooling, whip together your mascarpone with vanilla sugar and powdered sugar until smooth. In a separate bowl, whip the heavy cream with the whipped cream stabilizer until soft peaks form, then gently fold it into the mascarpone mixture. The cream should be light but hold its shape well—that’s what makes the filling irresistibly fluffy yet sturdy.

Step 5: Assemble with Biscoff Spread

Slice the sponge horizontally if you want layers, then spread a generous layer of Biscoff spread on the bottom layer. Top it with a thick layer of the mascarpone cream, then gently place the second sponge layer on top. I like to warm the Biscoff spread slightly before spreading—it glides on so much easier and doesn’t tear the sponge!

Step 6: Garnish and Chill

Finish by spreading a thin layer of Biscoff over the top and decorating with fresh strawberries. Refrigerate for at least an hour before serving to let all those flavors marry perfectly.

How to Serve Sponge Cake with Biscoff and Cream Recipe

Garnishes

For garnish, I’m a big fan of fresh strawberries because their tartness cuts through the richness beautifully. Sometimes I sprinkle a few crushed Biscoff cookies on top for an added crunch and to echo the signature spice notes. A light dusting of powdered sugar over the strawberries also adds a pretty, festive touch.

Side Dishes

This cake is rich, so I usually serve it with a simple cup of black coffee or an herbal tea to balance it out. For a fancier affair, a dollop of homemade vanilla ice cream or a scoop of lemon sorbet on the side offers a refreshing contrast that guests love.

Creative Ways to Present

One fun way I’ve served this Sponge Cake with Biscoff and Cream Recipe is in individual glass jars layered with cake, cream, and Biscoff—so easy to serve and it looks adorable! For holiday parties, I’ve also piped swirls of cream and drizzled warm Biscoff spread on mini sponge cupcakes inspired by this recipe.

Make Ahead and Storage

Storing Leftovers

I usually keep any leftover Sponge Cake with Biscoff and Cream tucked in an airtight container in the fridge. It stays fresh and moist for about 2-3 days—perfect for enjoying with a cup of afternoon tea. Just try to bring it to room temperature before serving; the flavors really blossom that way.

Freezing

If you want to freeze it, I recommend freezing the sponge separately before assembly. It freezes beautifully and thaws quickly at room temperature. Once defrosted, spread your Biscoff and cream filling fresh—this way you avoid sogginess.

Reheating

Since it’s a cream-based cake, reheating isn’t really necessary or recommended. Instead, just bring leftovers to room temperature or enjoy straight from the fridge with a warm drink. The cake’s tender crumb and creamy filling really shine when not warmed.

FAQs

Final Thoughts

This Sponge Cake with Biscoff and Cream Recipe is one of those treats that feels both comforting and a little fancy—perfect for when you want to impress without stress. I always get compliments when I bring it to gatherings, and it’s become my go-to when I want a dessert that’s light but satisfyingly rich. I hope you enjoy making and sharing it as much as I do—grab your Biscoff spread and give it a try, you won’t look back!

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