Remember when you dunk a crispy biscocho in your steaming cup of coffee, and it soaks up just enough without falling apart? That’s what we’re making today.
This twice-baked Filipino treat is basically a genius way of transforming regular sponge cake into these addictively crunchy, buttery slices that were made for coffee dunking. I learned this trick from a fellow Filipino food lover: you don’t even need to make the cake from scratch. Just grab a store-bought sponge cake.
The trick is in the slow baking, which gives you that satisfying crunch that holds up perfectly when you dip it in your morning brew. Some like a quick dip to keep the crunch, others (like my Lola) let it soak until it’s almost falling apart. There’s no wrong way to enjoy it.
Why You’ll Love This Recipe
- Quick and simple 4-step process using store-bought cake
- Perfectly crispy texture that’s ideal for dunking in coffee
- Nostalgic Filipino snack that brings back memories of local bakeries
- Customizable sweetness levels
- Makes great gifts for family and friends
- Budget-friendly with minimal ingredients
Filipino Biscocho (Biskotso)
Equipment
- Large baking sheet For arranging the cake slices
- Pastry brush For evenly coating butter
- Sharp serrated knife (kutsilyo na may ngipin) or clean, precise cuts
- Wire cooling rack (parilya ng pagpapalamig) For proper cooling and crispiness
- Measuring cups and spoons (Panukat) For accurate measurements
Ingredients
- 1 pc 8 in x 8 in sponge cake 22 cm x 22 cm store-bought sponge cake base
- 1/2 cup melted butter tinunaw na mantikilya
- 1/4 cup white sugar puting asukal
Instructions
- Preheat your oven to 120°C (250°F). Take your store-bought sponge cake and slice it into 1/2-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.
Tips from Lola’s Kitchen
- 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
Traditional Serving Suggestions
- Serve with hot coffee (kapeng mainit) for breakfast
- Perfect for afternoon merienda with hot chocolate (tsokolate)
- Traditionally served on small plates with paper doilies
- Can be offered as pasalubong in decorative tin containers
Troubleshooting
- If too soft: Bake for additional 10-15 minutes at 110°C
- If too brown: Lower temperature to 100°C and extend time
- If crumbling: Slice when completely cool and use serrated knife
- If not sweet enough: Sprinkle additional sugar while still warm
Ingredient Alternatives
- Cake Base: Chiffon cake, butter cake, or Filipino tasty bread
- Butter: Margarine (though butter gives best flavor)
- White Sugar: Can use brown sugar or muscovado for different flavor
- For sugar-free version: Use appropriate sugar substitutes
Storage & Reheating
- Store in airtight container at room temperature up to 2 weeks
- Can be frozen for up to 3 months
- To recrisp: Heat in oven at 120°C for 5-10 minutes
- Avoid refrigeration as it can make them soggy
Variations
- Cinnamon Biscocho: Add ground cinnamon to sugar
- Cheese Biscocho: Sprinkle grated cheese before second baking
- Garlic Biscocho: Add garlic powder to butter mixture
- Ube Biscocho: Use ube-flavored cake as base
Frequently Asked Questions
Q: Why is my biscocho not crispy enough? A: Ensure oven temperature is accurate and bake until golden brown. Proper cooling is essential for crispiness. Q: Can I make this with homemade cake? A: Yes, just ensure it’s completely cooled and slightly dried out. Q: How long does biscocho last? A: Up to 2 weeks in an airtight container at room temperature. Q: Can I reduce the sugar? A: Yes, adjust to taste, but some sugar is needed for the characteristic crunch.
Nutrition
The Story Behind Filipino Biscocho
The humble biscocho holds a special place in Filipino culinary heritage, weaving together colonial influence with local innovation. While its name derives from the Spanish bizcocho, the Filipino version tells a unique story of adaptation and creativity in local bakeries across the archipelago.
In the Spanish colonial era, Filipino bakers transformed the original Spanish bizcocho, a type of sponge cake, into something distinctly their own. Rather than stopping at the cake stage, they took an extra step by slicing, buttering, sugaring, and baking it again until crisp. This twice-baking method, born perhaps from both necessity and ingenuity, created a treat that perfectly suited the Filipino merienda (snack time) culture and the tropical climate, as the crispy texture helped the treats last longer in humidity.
Historically, biscocho became a staple in Filipino bakeries, particularly in regions like Iloilo, where it earned special renown. Local panaderias (bakeries) would repurpose day-old bread and cakes into these crunchy delights, showcasing the Filipino value of resourcefulness. The practice spread throughout the Philippines, with each region developing its own slight variations – some adding a touch of cinnamon, others incorporating local flavors like ube or cheese.
Today, biscocho remains a beloved pasalubong (homecoming gift) and a quintessential partner to morning coffee or afternoon tsokolate (hot chocolate). What makes it particularly special is its role in Filipino coffee culture, where the act of dunking biscocho in coffee has become a cherished ritual in homes and local cafes alike. This simple yet satisfying treat bridges generations, with recipes passed down from lolas (grandmothers) to their families, each adding their own special touch while maintaining the core tradition of that perfect, coffee-worthy crunch.
The beauty of biscocho lies not just in its taste, but in its accessibility. Whether crafted in small-town bakeries or made at home from store-bought cake, it represents the Filipino talent for transforming simple ingredients into something extraordinary. It’s a testament to the ingenuity of Filipino bakers who created a unique snack that has stood the test of time, continuing to bring joy to coffee breaks and family gatherings across generations.
