Preparation

• 1

  Preheat the oven to 180°C.

• 2

  Beat egg yolks and gradually add sugar until thick and creamy. Add the water, vanilla essence and lemon juice and mix through.

• 3

  Beat egg whites until it forms stiff peaks, and gently fold into egg yolk mixture, using a metal spoon.

• 4

  Sift flour and salt. Fold these dry ingredients into egg mixture until smooth.

• 5

  Spoon mixture into a lined and greased 23x32 cm Swiss roll pan. Bake for 12-15 minutes, till golden brown.

• 6

  Turn out immediately onto a damp cloth sprinkled with crushed Biscoff® cookies. Remove greaseproof paper and trim edges of cake, to ensure rolling without cracking. Carefully roll up cake with cloth (from the short side). Leave for about 5 minutes, then unroll and leave to cool further.

• 7

  For the filling: mix together the Biscoff® Spread and cream until thick and fluffy. Add a thick layer to the inside of the cake and roll tightly using the cloth. Place in the fridge for 1 hour.

• 8

  Dust the top with icing sugar, add extra Biscoff® cookie crumbs and drizzle extra melted Biscoff® Spread over.