Coffee Swiss Roll

Soft, airy, and beautifully flavored with coffee, this Coffee Swiss Roll combines a light chiffon sponge with a luscious espresso whipped cream filling. I love how the delicate cake stays fluffy while the rich coffee cream adds just the right amount of indulgence. It’s an elegant dessert that feels special enough for gatherings yet simple enough to enjoy with an afternoon cup of coffee.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Coffee Chiffon Cake:

6 large eggs, room temperature

¼ teaspoon cream of tartar

150 g granulated sugar, divided

50 g milk

50 g neutral oil

1 teaspoon vanilla extract

110 g cake flour

2 tablespoons espresso powder

½ teaspoon baking powder

For the Espresso Whipped Cream:

400 g cold whipping cream

40 g powdered sugar

1½ teaspoons espresso powder

1 teaspoon vanilla extract

Directions

I preheat the oven to 350°F (175°C) and line a 12×17-inch baking tray with parchment paper.

I separate the eggs into whites and yolks.

I beat the egg whites with the cream of tartar until foamy, then gradually add 100 g of the sugar and whip until stiff peaks form.

In another bowl, I beat the egg yolks with the remaining 50 g sugar until combined.

I mix in the milk, neutral oil, and vanilla extract.

I sift the cake flour, espresso powder, and baking powder into the yolk mixture and stir gently until smooth.

I fold the whipped egg whites into the yolk mixture in several additions until fully incorporated.

I spread the batter evenly into the prepared baking tray.

I bake for 13–14 minutes, or until the cake springs back lightly when touched.

I let the cake cool for about 5 minutes before removing it from the pan.

I carefully peel away the parchment paper and roll the warm cake with a fresh sheet of parchment. I allow it to cool completely.

For the filling, I whip the cold cream, powdered sugar, espresso powder, and vanilla extract until stiff peaks form.

I gently unroll the cooled cake and spread the coffee whipped cream evenly across the surface, leaving about 1 inch uncovered at one end.

I roll the cake back up tightly.

I wrap the Swiss roll and chill it for at least 3 hours before slicing and serving.

Servings and timing

Servings: 8 servings

Prep Time: 1 hour 20 minutes

Cooking Time: 14 minutes

Chilling Time: 3 hours

Total Time: 4 hours 34 minutes

Calories: Approximately 315 kcal per serving

Variations

I sometimes add a thin layer of chocolate ganache before spreading the whipped cream for a mocha-inspired version.

I like sprinkling finely chopped chocolate over the cream filling for added texture.

I occasionally replace the espresso powder with instant cappuccino powder for a milder coffee flavor.

I enjoy adding a dusting of cocoa powder on top before serving.

I can also fold crushed toffee bits into the whipped cream for a subtle caramel crunch.

Storage/Reheating

I store the Coffee Swiss Roll tightly wrapped in plastic wrap or in an airtight container in the refrigerator for up to 3 days. The whipped cream filling stays fresh and maintains its texture when kept chilled.

I do not recommend reheating this dessert because the whipped cream filling can melt and lose its structure. Instead, I like serving it directly from the refrigerator or letting it sit at room temperature for about 10 minutes before slicing.

For longer storage, I wrap individual slices tightly and freeze them for up to 1 month. I thaw them overnight in the refrigerator before serving.

FAQs

Can I make the Swiss roll a day ahead?

Yes, I often prepare it the day before serving. Chilling overnight helps the roll hold its shape and allows the flavors to develop.

Why should I roll the cake while it is still warm?

I roll the cake while warm because it helps create the rolled shape and reduces the risk of cracking later when I add the filling.

Can I use instant coffee instead of espresso powder?

Yes, I can use instant coffee granules, although espresso powder provides a richer and more concentrated coffee flavor.

How do I prevent the cake from cracking?

I make sure not to overbake the cake and roll it while it is still warm. These steps help keep the sponge flexible and soft.

Can I use a different filling?

Absolutely. I can fill the cake with vanilla whipped cream, chocolate cream, mascarpone filling, or even coffee-flavored buttercream depending on my preference.

Conclusion

I love making this Coffee Swiss Roll whenever I want a dessert that feels elegant without being overly complicated. The combination of fluffy coffee chiffon cake and airy espresso whipped cream creates a beautiful balance of flavors and textures. Whether I serve it for a special occasion or simply enjoy it with a cup of coffee, this Swiss roll always delivers a delightful and memorable treat.

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