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–+ servings
Coffee Swiss Roll

Delightful Coffee Swiss Roll for Your Next Sweet Escape

This Coffee Swiss Roll is a quick and impressive dessert that combines airy whipped cream with rich coffee flavor.
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Prep Time 30 minutes
Cook Time 14 minutes
Chilling Time 3 hours
Total Time 3 hours 44 minutes
Servings: 10 slices
Course: Dessert
Cuisine: Sweet
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 6 large eggs Ensure they’re at room temperature for better emulsification and structure.
  • ¼ teaspoon cream of tartar Stabilizes egg whites for an airy and fluffy cake.
  • 150 g granulated sugar Sweetens the cake; split into two portions for better meringue stability.
  • 50 g milk Adds moisture; feel free to substitute with non-dairy milk for a lactose-free option.
  • 50 g oil (e.g., canola oil) Keeps the cake tender and moist.
  • 1 teaspoon vanilla extract Enhances all the wonderful flavors; opt for pure for the best results.
  • 110 g cake flour Acts as the main structural component; avoid all-purpose flour for this delicate roll.
  • 2 tablespoons espresso powder Infuses a rich coffee flavor into the cake; finely ground instant coffee can work too.
  • ½ teaspoon baking powder Adds leavening, ensuring a light texture in your coffee roll cake.
For the Whipped Cream Filling
  • 400 g whipping cream (cold) Forms the luscious filling; heavy cream is ideal for that perfect consistency.
  • 40 g powdered sugar Sweetens the whipped cream; adjust to your preferred sweetness level.
  • 1½ teaspoon espresso powder Intensifies the coffee flavor in the cream; feel free to adjust based on your taste.
  • 1 teaspoon vanilla extract Complements the rich coffee notes beautifully.

Equipment

  • Baking tray
  • mixing bowls
  • Electric mixer
  • parchment paper
  • spatula
  • Wire rack
  • Plastic wrap

Method
 

Step‑by‑Step Instructions for Coffee Swiss Roll
  1. Preheat your oven to 350°F (175°C) and line a 12x17-inch baking tray with parchment paper.
  2. Separate the 6 large eggs into yolks and whites. Beat the egg whites with ¼ teaspoon of cream of tartar until frothy and gradually add 100g of granulated sugar until stiff peaks form.
  3. In another bowl, whisk the egg yolks with remaining 50g of sugar, then incorporate milk, oil, and vanilla extract. Sift in cake flour, espresso powder, and baking powder, gently folding to form a smooth batter.
  4. Fold one-third of the meringue into the yolk mixture, then gently fold in the remaining meringue without deflating the batter.
  5. Pour the batter into the prepared baking tray and bake for 13-14 minutes until golden brown edges form.
  6. Allow the cake to cool for about 5 minutes, then carefully invert it onto a wire rack and peel off the parchment paper.
  7. While the cake is still warm, gently roll it up from one short end, then allow cooling completely in the rolled form.
  8. In a chilled bowl, beat cold whipping cream, powdered sugar, espresso powder, and vanilla extract until stiff peaks form.
  9. Once the cake is cool, unroll it and spread the whipped cream filling evenly, leaving a 1-inch border.
  10. Roll the cake back up with the cream inside, wrap it in plastic wrap, and refrigerate for at least 3 hours (ideally overnight).
  11. When ready to serve, slice the chilled coffee swiss roll into portions about 1 to 1.5 inches thick.

Nutrition

Serving: 1sliceCalories: 300kcalCarbohydrates: 30gProtein: 4gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 100mgSodium: 150mgPotassium: 200mgFiber: 1gSugar: 15gVitamin A: 100IUCalcium: 50mgIron: 1mg

Notes

For best results, use room temperature ingredients and a sharp serrated knife for slicing.

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