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Filipino Biscocho (Biskotso)

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.
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Course Breakfast, Snack
Cuisine Filipino, Spanish
Servings 16 pieces
Calories 320 kcal
Difficulty Easy

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
  • 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.

Tips from Lola's Kitchen

Filipino Biscocho (Biskotso)
  • 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.
 
Filipino Biscocho (Biskotso)
Filipino Biscocho (Biskotso)

Nutrition

Calories: 320kcalProtein: 2gFat: 7gSaturated Fat: 4gCholesterol: 35mgSodium: 85mgPotassium: 0.1mgSugar: 8gCalcium: 0.04mgIron: 0.003mg
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