Biscoff Sponge Cake
Community Member
77% would make again
Total Time
48 minutes
48 min
Prep Time
20 minutes
20 min
Cook Time
28 minutes
28 min
This recipe was submitted by a Tasty Community Member, and hasn’t been tested by the Tasty recipe team.Submit your own recipe here!
Total Time
48 minutes
48 min
Prep Time
20 minutes
20 min
Cook Time
28 minutes
28 min
This recipe was submitted by a Tasty Community Member, and hasn’t been tested by the Tasty recipe team.Submit your own recipe here!
Ingredients
for 8 servings
- 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 144
- Fat 5g
- Carbs 20g
- Fiber 0g
- Sugar 13g
- Protein 3g
Estimated values based on one serving size.
Preparation
- Preheat oven to 340°F and grease and line two 6" cake pans
- Whip egg whites until soft peaks form and gradually add in granulated sugar. Once stiff peaks have formed, mix in egg yolks.
- Fold in flour in thirds, being careful not to deflate the eggs too much.
- In a small bowl, microwave butter until melted, and then mix in oil and milk.
- Add a few tablespoons of the egg batter to the small bowl, mix, and add back into batter.
- Distribute batter evenly between both pans and bake for 26-28 minutes.
- Let cool and decorate with buttercream.
- Add crushed biscoff cookies on the sides and on top and if you want, add some biscoff cookies broken in half.
- Serve.
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