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Indulge in Biscoff Cream Sponge Cake Delight

Sponge Cake With Biscoff And Cream made approachable with clear cues, pantry staples, and flexible swaps.
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Ingredients Method

Ingredients
  

  • 4 large eggs
  • 120 grams of granulated sugar
  • 120 grams of all-purpose flour
  • 1 teaspoon of baking powder
  • 1/4 teaspoon of salt
  • 80 grams of unsalted butter melted and cooled
  • 200 grams of Biscoff spread
  • 250 grams of heavy cream
  • 1 tablespoon of powdered sugar for whipping cream
  • Optional: Biscoff cookies for decoration

Method
 

  1. Preheat the oven to 180°C (350°F).
  2. Prepare the cake pans: grease and line two 8-inch round cake pans with parchment paper.
  3. In a large mixing bowl, whisk together the eggs and granulated sugar until the mixture is pale and fluffy.
  4. Sift together the flour, baking powder, and salt, then gently fold into the egg mixture.
  5. Drizzle in the melted butter and fold until just combined.
  6. Divide the batter evenly between the prepared pans and smooth the tops.
  7. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted in the center comes out clean.
  8. Let the cakes cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
  9. While the cakes cool, whip the heavy cream with powdered sugar until medium peaks form.
  10. Place one cake layer on a serving plate, spread half of the Biscoff spread on top, followed by half of the whipped cream.
  11. Top with the second cake layer, then spread the remaining Biscoff on top and the rest of the whipped cream over it.
  12. Optional: Crumble Biscoff cookies on top for added decoration and crunch.
  13. Slice into generous pieces and serve. Enjoy!