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Coffee Swiss Roll Recipe

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4.3 from 14 reviews

This Coffee Swiss Roll is a light and airy chiffon cake infused with espresso, rolled with a luscious coffee-flavored whipped cream. Perfect for coffee lovers, it offers a delicate balance of sweetness and rich coffee aroma in a soft, fluffy texture. The cake is baked in a sheet pan, then carefully rolled with smooth coffee cream, chilled to set, and sliced into elegant servings.

Ingredients

Cake Batter

  • 6 large eggs (room temperature)
  • 1/4 teaspoon cream of tartar
  • 150 g granulated sugar (divided into 100g + 50g)
  • 50 g milk (dairy or non-dairy)
  • 50 g oil (e.g., canola oil)
  • 1 teaspoon vanilla extract
  • 110 g cake flour
  • 2 tablespoons espresso powder
  • 1/2 teaspoon baking powder

Coffee Whipped Cream

  • 400 g whipping cream (cold)
  • 40 g powdered sugar
  • 1 1/2 teaspoons espresso powder
  • 1 teaspoon vanilla extract

Instructions

  1. Prep and Line Pan: Preheat your oven to 350°F (175°C). Line a 12×17 inch baking tray with parchment paper on the bottom only and set aside.
  2. Separate Eggs: Carefully separate egg whites and yolks into two large mixing bowls, ensuring no yolk mixes into the whites. Set yolks aside for later use.
  3. Make Meringue: Add cream of tartar to the egg whites. Using an electric hand mixer, beat on low-medium speed until frothy like cappuccino foam. Gradually add 100g of sugar one spoonful at a time, mixing between additions. Continue beating on medium-high speed until stiff peaks form. Set aside your meringue.
  4. Prepare Egg Yolk Mixture: Mix the egg yolks with the remaining 50g sugar until combined. Add milk, oil, and vanilla extract and mix well until fully incorporated.
  5. Sift and Combine Dry Ingredients: Sift cake flour, espresso powder, and baking powder into the egg yolk mixture. Mix on low speed just until combined.
  6. Fold Meringue into Batter: Add about one-third of the meringue into the yolk mixture. Fold gently using a spatula, scraping the bottom. Then fold in the remaining meringue until no streaks remain, ensuring thorough incorporation without deflating the batter.
  7. Pour Batter and Bake: Pour the batter into the lined baking tray. Use an offset spatula to spread evenly to the edges and smooth the top. Bake for 13-14 minutes until edges are lightly browned and the cake is puffed.
  8. Release and Cool Cake: Cool on a wire rack for about 5 minutes. Run an offset spatula around edges to release, then flip the cake onto the wire rack, remove parchment paper, place a fresh parchment sheet on top, and flip again so the cake is face-up on parchment. Roll the cake gently with the parchment starting from a short edge. Let it cool completely rolled up.
  9. Whip Coffee Cream: In a bowl, whip cold whipping cream with powdered sugar, espresso powder, and vanilla extract until stiff peaks form.
  10. Spread Cream and Roll Cake: Unroll cooled cake carefully. Spread the coffee whipped cream evenly over the cake, leaving about 1 inch at the edge uncoated. Roll the cake back up, this time rolling onto plastic wrap for support. Remove excess cream from seam and fill ends if needed. Wrap tightly and refrigerate for at least 3 hours or overnight to set.
  11. Slice and Serve: Before serving, use a serrated knife to trim about 1/2 inch from both ends to reveal the swirl. Slice the roll into 1 to 1.5 inch pieces and serve chilled.

Notes

  • Ensure eggs are at room temperature for better volume when whipping.
  • Be gentle while folding the meringue to avoid deflating the batter.
  • Rolling the cake while warm prevents cracking.
  • Use a serrated knife to slice cleanly without compressing the roll.
  • You can substitute non-dairy milk and cream for dairy-free options.
  • Chilling overnight improves flavor melding and cream stability.

Find it online: https://bitezly.com/coffee-swiss-roll-recipe/