Coffee Swiss Roll
🟡 Difficulty Level: Intermediate
⏱️ Cooking Time: 1 hr 20 mins prep + 14 mins bake + 3 hrs chill = 4 hrs 34 mins total
🍽️ Servings: 8–10 slices
🔥 Calories: ~310 kcal per slice
This Coffee Swiss Roll is the ultimate dessert for coffee lovers, soft, airy chiffon cake infused with espresso flavor and filled with luscious coffee whipped cream. Every bite melts in your mouth with the perfect balance of sweetness and bitterness. It’s elegant enough for special occasions yet simple enough to enjoy with an afternoon coffee or tea.
Whether you’re a seasoned baker or trying your first roll cake, this step-by-step guide ensures a flawless, picture-perfect swirl every time.
🧂 Ingredients
☕ For the Coffee Chiffon Cake
- 6 large eggs
- ¼ tsp cream of tartar
- 150 g granulated sugar (divided: 100 g + 50 g)
- 50 g milk (dairy or non-dairy)
- 50 g oil
- 1 tsp vanilla extract
- 110 g cake flour
- 2 tbsp espresso powder
- ½ tsp baking powder
🍦 For the Coffee Whipped Cream
- 400 g whipping cream, cold
- 40 g powdered sugar
- 1 ½ tsp espresso powder
- 1 tsp vanilla extract
🍳 Equipment Needed
- baking tray (jelly roll pan) :
- Parchment paper :
- Mixing bowls :
- Electric hand mixer (or stand mixer) :
- Fine mesh sieve :
- Offset spatula :
- Whisk (in case you don’t want to use an electrc mixer):
- Wire rack :
- measuring spoons (or cups) :
- Countertop oven (in case you don’t have an oven) :
👩🍳 Step By Step Instructions
Step 1: Prepare the Coffee Chiffon Cake
- Preheat oven to 350°F (175°C). Line the bottom of a 12×17″ tray with parchment paper.
- Separate eggs: Place yolks in one bowl and whites in another, ensuring no yolk gets into the whites.
- Make the meringue: Add cream of tartar to the egg whites. Beat until frothy, then gradually add 100 g sugar. Continue mixing until stiff peaks form.
- Make the yolk mixture: In the bowl with egg yolks, add the remaining 50 g sugar and mix. Then add milk, oil, and vanilla extract and combine well.
- Add dry ingredients: Sift in cake flour, espresso powder, and baking powder. Mix until just combined.
- Combine: Gently fold the meringue into the yolk mixture in three additions, folding carefully to keep the batter airy.
- Pour and spread the batter evenly into the tray using an offset spatula.
- Bake for 13–14 minutes, until the top is lightly golden and springs back when touched.
- Release and roll: Let cool for 5 minutes, then run a spatula around the edges. Flip the cake onto parchment paper, peel off the bottom paper, and roll it up while warm. Let it cool completely rolled up.
Step 2: Prepare the Coffee Whipped Cream
- In a large bowl, combine cold whipping cream, powdered sugar, espresso powder, and vanilla extract.
- Whip using a whisk (or an electric mixer) until stiff peaks form.
Step 3: Assemble the Swiss Roll
- Unroll the cooled cake gently.
- Spread the whipped cream evenly over the surface, leaving about 1 inch at the end uncovered.
- Re-roll the cake tightly, using parchment or plastic wrap to help shape it.
- Seal and chill: Wrap the roll tightly in plastic wrap and refrigerate for at least 3 hours or overnight to allow the cream to set.
- Slice and serve: Trim off both ends with a serrated knife for a neat look, then cut into 1–1.5-inch slices.
☕ Tips for the Perfect Coffee Swiss Roll
- Use room-temperature eggs: they whip up better for the meringue.
- Don’t overbake: the cake should be soft and flexible to roll without cracking.
- Roll while warm to set the shape before filling.
- Chill before slicing for clean, sharp swirls.
- Add a dusting of cocoa powder or powdered sugar before serving for a bakery-style finish.
⚠️ Common Mistakes to Avoid
- Overmixing the batter: This deflates the meringue and makes the cake dense.
- Skipping the pre-roll: Rolling the cake while warm helps prevent cracks later.
- Using warm cream: Always whip cold cream, it won’t hold its shape otherwise.
- Not chilling long enough: The roll may collapse or leak cream if it’s not fully set.
❓ FAQ
Q: Can I use instant coffee instead of espresso powder?
A: Yes! Dissolve 2 tbsp of instant coffee in 1 tbsp of hot water before adding to the batter.
Q: How long can I store the Coffee Swiss Roll?
A: It stays fresh in the fridge for up to 3 days, wrapped tightly in plastic wrap.
Q: Can I freeze it?
A: Yes, wrap the whole roll (or slices) in plastic and freeze for up to 1 month. Thaw overnight in the fridge before serving.
Q: Can I make this without caffeine?
A: Absolutely. Use decaf espresso powder for the same flavor without the buzz!
Disclaimer : As an amazon associate I earn commission from qualifying purchases, thank you.