Biscoff Swiss Roll | Slimming & Weight Watchers Friendly

Biscoff lovers...prepare to be obsessed! It's so easy to bake this light and airy Swiss roll infused with crushed Biscoff biscuits, and swirl an irresistible layer of slimming-friendly Biscoff cream inside. For good measure, we've even sprinkled biscuits and drizzled melted spread on top. Thanks to a handful of slimming-friendly swaps, all that Biscoff magic comes down to just 109 calories per slice!

📝 Ingredients

• 100 g self-raising flour
• 40 g white granulated sweetener
• 40 g caster sugar
• 4 medium eggs
• 4 Lotus Biscoff biscuits (crushed very finely)
• 1/2 tsp vanilla essence
• low-calorie cooking spray
• 50 ml light double cream alternative
• 50 g 0% fat Greek yoghurt
• 10 g Lotus Biscoff spread
• 1 Lotus Biscoff biscuit (crushed very finely)
• 1/2 tsp vanilla essence
• 1 Lotus Biscoff biscuit (crushed)
• 1 tsp Lotus Biscoff spread

👨‍🍳 Instructions

1. 1Pre-heat: Preheat the oven to 190°C. Spray a baking tray with low-calorie cooking spray and line a baking tray with non-stick baking paper.
2. 2Place the eggs, sugar and sweetener into a large mixing bowl. Mix with an electric hand for 2 minutes. Add the vanilla and whisk for a further 2 minutes. The mixture should be thick and have tripled in size. You should be able to see visible ribbons on the top of the mixture when you lift the whisks out.
3. 3Add the crushed biscuits and flour to a bowl and stir to combine. Add half to the egg and sugar mixture and gently fold using a spatula. Add the remaining half and continue to gently fold until the flour and crushed biscuit are fully incorporated - you don't want any pockets of flour in the mix, but try not to over mix as this will knock the air out.
4. 4Pour the cake mixture into the lined baking tray and gently spread out to the corners, making sure the top is level. There's no fat in the sponge so it won't self-level in the oven.
5. 5Bake in the oven for around 12-13 minutes, until the top has just started to colour. You will know the sponge is cooked if you gently press your finger on the top and the sponge springs back.
6. 6Cut a piece of non-stick baking paper larger than the baking tray and lay out flat on your work surface. Once cooked, turn the cake out onto the clean baking paper. Remove the baking paper from the cake and score the long edge closest to you, 1cm from the edge. Roll the cake up with the baking paper rolled inside starting from the scored edge. Leave to cool completely.
7. 7Place: While the cake cools, place the light double cream alternative in a mixing bowl. Whisk with an electric hand whisk, on high speed, for about 2 minutes until soft peaks are formed.
8. 8Place the Biscoff spread into a small microwaveable bowl and microwave in small bursts until melted and completely smooth and runny. Add the yoghurt, melted Biscoff spread, vanilla and crushed biscuit to the bowl with the whipped cream alternative. Fold in gently until completely combined. Take care not to knock the air out of the mixture. Pop into the fridge until ready to assemble.
9. 9Unroll: Once the cake is completely cooled, carefully unroll from the baking paper. Spread over the filling and re-roll. Pop back into the fridge to firm up slightly.
10. 10Place the Biscoff spread into a small microwaveable bowl and microwave in small bursts until melted and completely smooth and runny. Drizzle over the finished Swiss roll and sprinkle over the crushed biscuit, slice into 12 and serve.