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Sponge cake with Biscoff and cream: Indulgent Treat for Any Occasion

Sponge Cake With Biscoff And Cream
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This delightful sponge cake layered with Biscoff spread and cream is perfect for celebrations or a sweet indulgence at any time.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1 ½ cups granulated sugar
  • ½ cup unsalted butter, softened
  • 1 cup milk
  • 3 large eggs
  • 1 tbsp baking powder
  • 1 tsp vanilla extract
  • 1 cup Biscoff cookie spread
  • 2 cups heavy cream
  • ¼ cup powdered sugar

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. In a large bowl, cream together the butter and sugar until light and fluffy.
  3. Add the eggs one at a time, beating well after each addition. Stir in the vanilla.
  4. In a separate bowl, mix together the flour and baking powder. Gradually add to the creamed mixture alternately with the milk, starting and ending with flour.
  5. Divide the batter into the prepared pans and smooth the tops.
  6. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
  7. Allow the cakes to cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.
  8. Once cooled, spread a layer of Biscoff cookie spread on top of one cake layer, then add the second layer on top.
  9. Whip the heavy cream with powdered sugar until stiff peaks form and spread over the top and sides of the cake.

Notes

  • This cake can be served immediately or refrigerated for later enjoyment.
  • For added flavor, consider folding crushed Biscoff cookies into the whipped cream.

Nutrition

Keywords: Sponge Cake, Biscoff, Dessert, Cake Recipe

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