Biscoff Sponge Cake

Biscoff Sponge Cake

3.5(13)

Cook Time
-
Total Time
-
Yield
8 servings

Ingredients

  • 3 eggs, separated
  • ¾ cup granulated sugar (150 g)
  • ½ cup all purpose flour (60 g), plus 2 tablespoons
  • 2 tablespoons butter
  • 1 tablespoon oil
  • 3 tablespoons milk
  • buttercream frosting
  • biscoff cooky

Nutrition Info

  • Calories 160
  • Fat 7g
  • Carbs 20g
  • Fiber 0g
  • Sugar 13g
  • Protein 4g

How to Make It

1. Step
Preheat oven to 340°F and grease and line two 6" cake pans
2. Step
Whip egg whites until soft peaks form and gradually add in granulated sugar. Once stiff peaks have formed, mix in egg yolks.
3. Step
Fold in flour in thirds, being careful not to deflate the eggs too much.
4. Step
In a small bowl, microwave butter until melted, and then mix in oil and milk.
5. Step
Add a few tablespoons of the egg batter to the small bowl, mix, and add back into batter.
6. Step
Distribute batter evenly between both pans and bake for 26-28 minutes.
7. Step
Let cool and decorate with buttercream.
8. Step
Add crushed biscoff cookies on the sides and on top and if you want, add some biscoff cookies broken in half.
9. Step
Serve.

Tags

Low-CalorieSpecial OccasionBakeBakery GoodsDessertsIndulgent SweetsOven

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