Lotus Biscoff Cake Roll Lotus焦糖蛋糕卷

• 4 egg yolks used large eggs
• 50 g caster sugar
• 30 ml fresh milk
• 1/2 tsp vanilla extract
• 35 ml corn oil
• 50 g cake flour/plain flour
• 1 tbsp corn flour (starch)
• 1 tbsp cocoa powder

Meringue

• 4 egg whites
• 50 g caster sugar

Filling

• 100 ml non dairy fresh topping cream
• Lotus Biscoff crunchy spread
• Lotus Biscoff biscuits for topping 3-4 pieces, crushed

• Preheat oven temperature to 180 deg C. Sift cake flour, corn flour and cocoa powder into a bowl, mix well and set aside. Line 10 x 12 inch baking tray with parchment paper
• Combine egg yolks and sugar in another bowl, mix well. Add milk and vanilla extract, mix well followed by corn oil and blend well. Sift in flour mixture into egg mixture and stir well.
• Make meringue – Beat egg whites until foamy. Add sugar mixture in 3 separate rounds beat until egg whites are glossy, with stiff peaks.
• Fold ⅓ of egg whites into the yolk mixture with a rubber spatula. Then pour in the remaining egg whites, gently fold before the next until just combined.
• Pour chocolate batter into prepared tray and spread out with a rubber spatula. Gently tap the tray to release air bubbles. Bake in preheated oven at 180 deg C for about 15 minutes. Remove cake from pan, remove the parchment paper and leave to cool. 
• Whisk fresh topping cream to peak form and spread on to sponge cake，(not too thick). Fill Lotus Biscoff (crunchy) spread into piping bag.   Then pipe lines over cake.
• Gently roll up the sponge cake to make a Swiss roll and chill it for a few hours.
• Trim the sides of the cake roll. Then spread a thin layer of whipped cream over cake and top with crushed Lotus Biscoff biscuit crumbs. Best chilled the cake before serving.

• Please keep in mind that all oven temperatures and baking time varies
• The best way to add Lotus Biscoff crunchy spread on cake is piping method because it is not easy to spread the thick crunchy spread directly on cake or too runny for melted one.