Indulgent Biscoff Cream Sponge Cake Creation
Sponge Cake With Biscoff And Cream made approachable with clear cues, pantry staples, and flexible swaps.
Ingredients
- 200 g all-purpose flour
- 200 g granulated sugar
- 4 large eggs at room temperature
- 100 g unsalted butter melted
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1/2 tsp salt
- 150 g Biscoff spread
- 300 ml heavy cream
- 2 tbsp powdered sugar
Instructions
- Preheat your oven to 350°F (175°C) and prepare your baking pan.
- In a mixing bowl, beat eggs and sugar until the mixture triples in volume and becomes pale.
- Sift together flour, baking powder, and salt in a separate bowl.
- Gently fold the dry ingredients into the egg-sugar mixture.
- Add melted butter and vanilla extract, folding until just combined.
- Pour half of the batter into the prepared pan and swirl in Biscoff spread.
- Pour the remaining batter on top and smooth the surface.
- Bake for 25-30 minutes or until a toothpick comes out clean.
- Let the cake cool in the pan for 10 minutes before transferring to a wire rack.
- Whip the heavy cream with powdered sugar until soft peaks form.
- Spread whipped cream on the cooled sponge, and garnish as desired.