Coffee Swiss Roll

Coffee Swiss Roll is a light and airy dessert that perfectly melds the flavors of coffee and chiffon cake with a luscious coffee-infused whipped cream filling. This elegant Swiss roll, featuring a soft cake wrapped around a creamy, slightly stiff filling, makes for a stunning centerpiece dessert that’s sure to impress coffee lovers.

You’ll love this Swiss roll because its delicate texture and fragrant coffee flavors offer a sophisticated twist on classic rolled cakes. The chiffon cake is baked in a thin layer and rolled while warm to retain its softness, while the espresso powder in both the cake and filling delivers a rich coffee aroma. The whipped cream filling is sweetened just right and whipped to stiff peaks for easy spreading and a beautiful swirl.

Ingredients

Coffee Chiffon Cake

• 6 large eggs, room temperature
• ¼ teaspoon cream of tartar
• ¾ cup granulated sugar (divided: ½ cup + ¼ cup)
• 3½ tablespoons milk (dairy or non-dairy)
• 3½ tablespoons oil (canola or neutral oil)
• 1 teaspoon vanilla extract
• ¾ cup + 2 tablespoons cake flour
• 2 tablespoons espresso powder
• ½ teaspoon baking powder

Coffee Whipped Cream

• 1⅔ cups heavy whipping cream, cold
• ⅓ cup powdered sugar
• 1½ teaspoons espresso powder
• 1 teaspoon vanilla extract

Instructions

Prepare the Cake:

1. Preheat your oven to 350°F (175°C). Line a 12×17-inch baking tray with parchment paper on the bottom only.

2. Separate eggs, placing whites and yolks into separate bowls carefully.

3. To the egg whites, add cream of tartar and beat with an electric hand mixer on low to medium speed until frothy like cappuccino foam. Gradually add ½ cup granulated sugar, stirring after each addition, then beat on medium-high until stiff peaks form.

4. In the yolk bowl, add remaining ¼ cup sugar and mix. Add milk, oil, and vanilla extract; whisk until combined.

5. Sift cake flour, espresso powder, and baking powder over the yolk mixture. Mix on low speed until just combined.

6. Fold about one-third of the egg white meringue into the yolk mixture gently to loosen it. Fold in the rest of the meringue carefully until fully incorporated with no streaks, scraping the bowl to mix thicker batter at the bottom.

7. Pour batter evenly into the prepared pan. Use an offset spatula to spread batter into corners. Tap pan on counter to release air bubbles.

8. Bake for 13-14 minutes or until edges are lightly browned and the top is puffed.

9. Let the cake cool on a wire rack for 5 minutes. Run a spatula around the edges to release. Place a rack on top, invert cake onto the rack, peel off parchment. Place a fresh parchment on top and invert again so cake is right side up.

10. While warm, roll the cake with the parchment paper starting at a short edge to form a log. Cool completely in rolled shape to prevent cracking.

Prepare the Coffee Whipped Cream:

1. In a chilled bowl, whip the heavy cream with powdered sugar, espresso powder, and vanilla extract until stiff peaks form.

Assemble the Swiss Roll:

1. Unroll the cooled cake gently. Spread coffee whipped cream evenly over the cake, leaving 1-inch border at the far end.

2. Roll the cake again carefully, this time without parchment, wrapping the cream inside as you go.

3. Place the rolled cake seam-side down on a platter or wrapped in plastic wrap.

4. Chill at least 3 hours or overnight to set the cream before slicing.

5. Trim about ½ inch off both ends before slicing into 1 to 1½ inch slices for serving.

My Best Tips for Success

• Use room temperature eggs for better volume in meringue.

• Fold meringue gently to keep souffle-like texture in cake.

• Roll the sponge while warm to avoid cracking.

• Chill whipped cream bowl and beaters before whipping.

• Let cake chill wrapped to set filling and improve slice quality.

Delicious Variations to Try

• Add a splash of coffee liqueur to whipped cream for extra flavor.

• Use chocolate shavings or cocoa powder dusting for decoration.

• Substitute espresso with instant vanilla latte powder for a different twist.

• Incorporate crushed nuts into filling for crunch.

• Serve with fresh berries or a drizzle of chocolate sauce.

Frequently Asked Questions

Can I use regular coffee instead of espresso powder?

Espresso powder provides concentrated flavor, but strong brewed coffee can be used sparingly.

How do I avoid cracking when rolling the cake?

Roll the cake warm and use parchment paper for support while it cools.

Can I prepare the cake ahead of time?

Yes, bake and roll the cake, keep wrapped in parchment until ready to fill.

How long does this cake keep?

Store wrapped in fridge for 2-3 days; best eaten fresh.

What if I don’t have a stand mixer?

A hand mixer or whisk can work, but stiff peaks take longer to achieve.

Coffee Swiss Roll

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• Author: Emma Hart
• Total Time: 3 hours 44 minutes
• Yield: 10 slices 1x
• Diet: Vegetarian

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Description

Light, airy chiffon roll cake filled with luscious coffee-infused whipped cream, featuring soft spongy texture and a fragrant espresso aroma perfectly balanced with creamy filling.

See also  No-Bake Eggnog Pie

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Ingredients

Scale 1x2x3x

Coffee Chiffon Cake

6 large eggs, room temperature

¼ tsp cream of tartar

¾ cup granulated sugar (divided: ½ cup + ¼ cup)

3½ tbsp milk (dairy or non-dairy)

3½ tbsp canola or neutral oil

1 tsp vanilla extract

¾ cup + 2 tbsp cake flour

2 tbsp espresso powder

½ tsp baking powder

Coffee Whipped Cream

1⅔ cups cold heavy whipping cream

⅓ cup powdered sugar

1½ tsp espresso powder

1 tsp vanilla extract

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Instructions

1. Preheat oven: Set to 350°F (175°C). Line a 12×17‑inch baking tray with parchment paper on the bottom only.

2. Prepare meringue: Separate eggs. Add cream of tartar to whites and beat until frothy. Gradually add ½ cup sugar and beat until stiff peaks form.

3. Make yolk mixture: In a separate bowl, beat yolks with remaining ¼ cup sugar, milk, oil, and vanilla.

4. Add dry ingredients: Sift flour, espresso powder, and baking powder into yolk mixture and whisk just until combined.

5. Fold batter: Gently fold in one‑third of the meringue to loosen, then fold in the rest until fully incorporated and smooth. Avoid overmixing.

6. Bake: Spread batter evenly into tray and smooth surface. Tap to release air. Bake 13–14 minutes until lightly golden and springy.

7. Cool and roll: Let cool 5 minutes, release edges, invert onto a rack, remove parchment, and cover with a new sheet. Roll up the warm cake with parchment from the short side and let cool completely.

8. Prepare filling: Whip cold heavy cream, powdered sugar, espresso powder, and vanilla until stiff peaks form.

9. Assemble roll: Unroll cake, spread cream evenly, leaving a 1‑inch border. Roll up tightly without parchment and place seam‑side down.

10. Chill and serve: Wrap in plastic and chill at least 3 hours or overnight. Trim edges before slicing.

Notes

Roll cake while warm to prevent cracking.

Fold meringue gently to keep airiness.

Chill whipping cream tools for best volume.

Refrigerate roll to set filling and get clean slices.

Dust with cocoa or coffee powder before serving.

• Prep Time: 30 minutes
• Cook Time: 14 minutes
• Category: Dessert, Cake
• Method: Baking and Rolling
• Cuisine: Asian or European-Inspired

Nutrition

• Serving Size: 1 slice (1/10 recipe)
• Calories: 245
• Sugar: 18 g
• Sodium: 65 mg
• Fat: 14 g
• Saturated Fat: 8 g
• Unsaturated Fat: 6 g
• Carbohydrates: 23 g
• Fiber: 1 g
• Protein: 6 g
• Cholesterol: 155 mg

Keywords: coffee swiss roll, espresso roll cake, chiffon coffee cake, whipped cream swiss roll, coffee dessert recipe