Sponge Biscuit

  • 4 eggs
  • 180 grams (6.35 ounces) sugar
  • 1 teaspoon vanilla extract
  • 170 grams (6 ounces) all-purpose flour
  • 1 teaspoon baking powder
  • 3 tablespoons (45 milliliters) vegetable oil
  • 3 tablespoons (45 milliliters) boiling water

The Cream

  • 150 grams (5.3 ounces) sweet condensed milk
  • 150 grams (5.3 ounces) butter, at room temperature
  • 3 tablespoons (45 milliliters) dark rum


  • Mixing Bowls

    Use various sizes to manage different ingredients with ease. Stainless steel or glass bowls work best for their durability.

  • Electric Mixer

    A stand mixer is ideal, but a hand mixer will also do the job. Ensure it's on a stable surface to avoid any accidents.

  • Sifter

    A good sifter is necessary to make sure your flour and baking powder are lump-free. This ensures a smooth and fluffy batter.

  • Spatula

    Use a flexible rubber spatula for folding ingredients gently without deflating the batter. It's also handy for scraping down bowl sides.

  • Baking Sheet

    A non-stick baking sheet will make removing your baked goods easier. Line it with parchment paper for even better results.

  • Cooling Rack

    Allow your sponge biscuits to cool uniformly on a wire cooling rack. This prevents any sogginess on the bottom.


Step 1

1. Whip the eggs until fluffy. Gradually add the sugar and vanilla extract, continuing to whip for a few more minutes. Ensure the eggs are at room temperature to achieve maximum volume.

Step 2

2. Sift the flour with baking powder and gently fold it into the whipped egg mixture at a low mixer speed. Sifting helps incorporate air and makes the sponge lighter.

Step 3

3. Gradually add the vegetable oil and boiling water while mixing, until just combined. Do not overmix to maintain the fluffiness of the batter.

Step 4

4. Bake the sponge biscuit at 356°F (180°C) until cooked, approximately 25-30 minutes. Use a toothpick to test; if it comes out clean, the biscuit is done.

Step 5

5. Once baked, let the sponge biscuit cool completely and then grind it into crumbs. Ensure the biscuit is fully cooled to avoid any sogginess.

Step 6

6. For the cream, combine the room temperature ingredients—sweet condensed milk, butter, and dark rum— and whip until fluffy. The butter must be soft enough to blend seamlessly.

Step 7

7. Reserve a tablespoon of cream for decoration. Add the remaining cream to the biscuit crumbs and mix well. The mixture should be evenly moist and pliable.

Step 8

8. Shape the mixture into 13 balls, each weighing approximately 60 grams (2.10 ounces). Roll them in cocoa powder for a finished look. Using a cookie scoop can help portion out even balls.

Step 9

9. Decorate each ball with the reserved cream for a touch of elegance. A piping bag can create beautiful designs.

Step 10

10. Cool the dessert slightly in the fridge before serving.Chilling helps the balls to set and develop a better texture.


Serve these crumbly biscuit balls with a fresh cup of coffee or tea for an afternoon pick-me-up. ☕ The creamy, slightly boozy center pairs wonderfully with the rich cocoa powder coating, making it an adult-approved treat as well. ✨ Transform them into a gourmet dessert by serving them on a platter lined with fresh berries and a sprinkle of powdered sugar. Add a touch of elegance with edible flowers for garnish—it’s sure to impress at any fancy occasion! Feeling adventurous? Stack the balls in a tower formation and drizzle with melted chocolate for an irresistible chocolatey experience. 🍫 Your family and friends will be in awe of your creative dessert skills!


For a **gluten-free** version, replace the regular flour with a gluten-free flour blend. Ensure your baking powder is also gluten-free. The taste and texture will be just as amazing! To make this recipe **vegan**, use egg replacers or aquafaba (whipped chickpea water) for the eggs and vegan butter instead of regular butter. Replace the sweet condensed milk with a vegan substitute available at most grocery stores. Skip the dark rum for a kid-friendly, alcohol-free twist—**they'll love the treat just as much!** 🥳


  • How do I know if my sponge biscuit is cooked?

    Insert a toothpick into the center of the biscuit. If it comes out clean, your sponge is done.

  • Can I use a hand whisk instead of an electric mixer?

    Yes, but it will take longer and require more effort to achieve the right consistency.

  • Can I add nuts or dried fruit to the batter?

    Sure! Fold in some chopped nuts or dried fruit at the same time you add the flour for an extra texture and flavor boost.

  • How do I store these biscuit balls?

    Store them in an airtight container in the fridge for up to a week. Let them come to room temperature before serving for the best texture.

  • What’s the best way to achieve a uniform size for each ball?

    Use a kitchen scale to measure out exactly 60g | 2.10 oz of the mixture for each ball to ensure consistency.

  • Can I freeze the biscuit balls for later?

    Yes, you can freeze them in a single layer on a baking sheet, then transfer to an airtight container. Thaw in the fridge before serving.

Nutrition facts

Rum balls with cocoa
Recipe Yield:13 servings
Calories:Approximately 355 calories per serving
Calories (Min - Max):345 - 365
Total Fat:22g
Saturated Fat:13g
Total Carbohydrate:34g
Total Sugars:21g