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Filipino Biscocho (Biskotso)
Biscocho (biskotso) is a beloved Filipino twice-baked snack made by coating sliced sponge cake with butter and sugar, then slowly baking until crisp, yielding a sweet, crunchy delicacy traditionally served with hot coffee or tsokolate. While derived from the Spanish bizcocho, the Filipino version distinctly transforms cake into a crispy treat, reflecting local culinary adaptation and the Filipino penchant for creating new textures from familiar ingredients.
Prep Time
10 mins
Cook Time
1 hr
Total Time
1 hr 10 mins
Servings: 16 pieces
Calories: 320 kcal
Course:
Breakfast , Snacks
Cuisine:
Filipino , Spanish
Ingredients
- 1 pc 8 in x 8 in sponge cake 22 cm x 22 cm store-bought sponge cake base
- ½ cup melted butter tinunaw na mantikilya
- ¼ cup white sugar puting asukal
Instructions
- Preheat your oven to 120°C (250°F). Take your store-bought sponge cake and slice it into ½-inch thick pieces using a serrated knife. Line a baking sheet with parchment paper and arrange the cake slices on it, leaving small gaps between each piece.
- Melt your butter in a small bowl. Using a pastry brush, generously coat each slice of cake with the melted butter. Sprinkle white sugar evenly over the buttered surfaces, making sure each piece is well covered.
- Place the baking sheet in the preheated oven and bake for 1 hour. Halfway through baking, rotate the pan to ensure even browning. The biscocho is done when the pieces are golden brown and crispy.
- Remove from the oven and let the pieces cool on the baking sheet for 5 minutes. Then transfer them to a wire rack to cool completely - they will continue to crisp up as they cool. Once fully cooled, serve with hot coffee or store in an airtight container for up to 2 weeks.
- For best results, use day-old cake as it slices more cleanly and absorbs the butter better. If your biscocho isn't crispy enough after cooling, you can return it to the oven for an additional 10-15 minutes at 110°C. And remember, the butter should be warm but not hot when brushing onto the cake slices.
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Notes
- Use day-old cake for better slicing and absorption
- Don't skip the cooling step - it's crucial for the perfect texture
- If butter starts to solidify while brushing, warm it slightly
- Watch carefully during the last 15 minutes to prevent burning
- Store leftover melted butter for your next batch
Nutrition Information
Calories
320kcal
(16%)
Protein
2g
(4%)
Fat
7g
(11%)
Saturated Fat
4g
(20%)
Cholesterol
35mg
(12%)
Sodium
85mg
(4%)
Potassium
0.1mg
(0%)
Sugar
8g
(16%)
Calcium
0.04mg
(0%)
Iron
0.003mg
(0%)
Nutrition Facts
Serving: 16pieces
Amount Per Serving
Calories 320
% Daily Value*
| Calories | 320kcal | 16% |
| Protein | 2g | 4% |
| Fat | 7g | 11% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 35mg | 12% |
| Sodium | 85mg | 4% |
| Potassium | 0.1mg | 0% |
| Sugar | 8g | 16% |
| Calcium | 0.04mg | 0% |
| Iron | 0.003mg | 0% |
* Percent Daily Values are based on a 2,000 calorie diet.