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.
Ingredients
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
Instructions
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Preheat oven: Set to 350°F (175°C). Line a 12×17‑inch baking tray with parchment paper on the bottom only.
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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.
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Make yolk mixture: In a separate bowl, beat yolks with remaining ¼ cup sugar, milk, oil, and vanilla.
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Add dry ingredients: Sift flour, espresso powder, and baking powder into yolk mixture and whisk just until combined.
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Fold batter: Gently fold in one‑third of the meringue to loosen, then fold in the rest until fully incorporated and smooth. Avoid overmixing.
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Bake: Spread batter evenly into tray and smooth surface. Tap to release air. Bake 13–14 minutes until lightly golden and springy.
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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.
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Prepare filling: Whip cold heavy cream, powdered sugar, espresso powder, and vanilla until stiff peaks form.
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Assemble roll: Unroll cake, spread cream evenly, leaving a 1‑inch border. Roll up tightly without parchment and place seam‑side down.
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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