Biscoff yule log

Method

• Step 1
  Preheat oven to 210C. Line a 25x30cm Swiss roll tin or shallow baking tin with baking paper, allowing some to hang over the sides.
• Step 2
  Beat egg whites until stiff. Add brown sugar and caster sugar and beat until glossy. Add egg yolks one at a time, beating well between each addition. Sift flour and cornflour together and fold through egg mixture. Finally, fold through hot milk.
• Step 3
  Pour mixture into prepared tin and smooth into an even layer. Bake for 6 minutes. Remove from oven and use baking paper to lift out of pan. Carefully pull baking paper away from sides of sponge. Lay another large clean sheet of baking paper over the top and, holding the sides, gently flip the sponge. Place it on your bench with the short end nearest you, and carefully roll the sponge with the paper. Leave to cool.
• Step 4
  Place 1/2 cup Biscoff spread in the bowl of a stand mixer with the whisk attachment, and beat to soften. Pour in cream and continue beating until thick, scraping down the sides of the bowl to ensure all of the Biscoff has been incorporated.
• Step 5
  When sponge is cool, carefully unroll it. Spread with an even layer of Biscoff whipped cream. Carefully re-roll then transfer to serving platter.
• Step 6
  Place remaining 1/2 cup Biscoff spread in a small saucepan and heat gently until it is spreadable consistency. You can do this in the microwave as well. Spread carefully on the top of the sponge roll. Sprinkle over crushed Biscoff biscuits and dust with icing sugar.