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Coffee Swiss Roll

Deliciously Fluffy Coffee Swiss Roll for Coffee Lovers

This Coffee Swiss Roll features a fluffy chiffon cake and luscious coffee whipped cream, perfect for any coffee lover.
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Prep Time 20 minutes
Cook Time 14 minutes
Cooling Time 3 hours
Total Time 3 hours 34 minutes
Servings: 8 slices
Course: Desserts
Cuisine: Global
Calories: 290
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 6 large eggs Provides structure and richness; use room temperature for better volume.
  • ¼ teaspoon cream of tartar Stabilizes egg whites for a fluffy meringue.
  • 150 g granulated sugar Divided into 100g + 50g, sweetens and contributes to moisture.
  • 50 g milk Dairy or non-dairy milk is fine; substitute with almond milk if desired.
  • 50 g oil Canola or melted coconut oil for moisture.
  • 1 teaspoon vanilla extract Enhances overall flavor.
  • 110 g cake flour Base structure of the cake; use all-purpose flour slightly reduced if necessary.
  • 2 tablespoons espresso powder Brings robust coffee flavor; instant coffee can substitute.
  • ½ teaspoon baking powder Helps the cake rise beautifully.
For the Whipped Cream
  • 400 g whipping cream Must be cold for optimal whipping.
  • 40 g powdered sugar Sweetens the whipped cream.
  • 1 ½ teaspoons espresso powder Adds a pleasant coffee accent.
  • 1 teaspoon vanilla extract Enhances flavor, tying it all together.

Equipment

  • Oven
  • Baking tray
  • mixing bowls
  • electric mixer
  • Parchment Paper
  • wire rack
  • Plastic wrap

Method
 

Preparation Steps
  1. Preheat your oven to 350°F (175°C) and line a 12x17 inch baking tray with parchment paper.
  2. Separate the egg whites from yolks, ensuring no yolk contaminates the whites.
  3. Beat the egg whites with cream of tartar until frothy, gradually adding 100g sugar until stiff peaks form.
  4. Whisk the yolks with remaining sugar, milk, oil, and vanilla into a smooth mixture.
  5. Sift in cake flour, espresso powder, and baking powder; fold gently into the yolk mixture.
  6. Carefully fold the meringue into the cake mixture, preserving airiness.
  7. Spread the batter evenly in the prepared tray and bake for 13-14 minutes.
  8. Allow the cake to cool for 5 minutes, then transfer to a wire rack.
  9. While warm, roll the cake using parchment, seam side down, and cool completely.
  10. In a chilled bowl, beat cold whipping cream, powdered sugar, espresso powder, and vanilla until stiff peaks form.
  11. Unroll the cake and spread whipped cream evenly before re-rolling carefully.
  12. Wrap in plastic wrap and refrigerate for at least 3 hours to set.
  13. Trim the ends for presentation and slice into even pieces to serve.

Nutrition

Serving: 1sliceCalories: 290kcalCarbohydrates: 30gProtein: 3gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 75mgSodium: 150mgPotassium: 130mgSugar: 15gVitamin A: 500IUCalcium: 60mgIron: 0.5mg

Notes

Use a serrated knife for slicing to maintain the cake's spirals and prevent squishing.

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