Description
This Coffee Swiss Roll features a soft, airy coffee chiffon sponge wrapped around a light espresso whipped cream filling. Elegant and flavorful, it is perfect for gatherings or an afternoon coffee treat.
Ingredients
6 large eggs, room temperature
1/4 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
1/2 teaspoon baking powder
400 g cold whipping cream
40 g powdered sugar
1 1/2 teaspoons espresso powder
1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C) and line a 12×17-inch baking tray with parchment paper.
- Separate the eggs into whites and yolks.
- Beat the egg whites with the cream of tartar until foamy. Gradually add 100 g of the sugar and whip until stiff peaks form.
- In a separate bowl, beat the egg yolks with the remaining 50 g sugar until combined.
- Mix in the milk, neutral oil, and vanilla extract.
- Sift the cake flour, espresso powder, and baking powder into the yolk mixture and stir gently until smooth.
- Fold the whipped egg whites into the yolk mixture in several additions until fully incorporated.
- Spread the batter evenly into the prepared baking tray.
- Bake for 13–14 minutes, or until the cake springs back lightly when touched.
- Cool for about 5 minutes, then remove from the pan.
- Peel away the parchment paper and roll the warm cake with a fresh sheet of parchment. Let cool completely.
- For the filling, whip the cold cream, powdered sugar, espresso powder, and vanilla extract until stiff peaks form.
- Gently unroll the cooled cake and spread the coffee whipped cream evenly across the surface, leaving about 1 inch uncovered at one end.
- Roll the cake back up tightly, wrap, and chill for at least 3 hours.
- Slice and serve.
Notes
Add a thin layer of chocolate ganache before the whipped cream for a mocha variation.
Sprinkle finely chopped chocolate over the filling for extra texture.
Use instant cappuccino powder for a milder coffee flavor.
Dust the finished roll with cocoa powder before serving.
Store tightly wrapped in the refrigerator for up to 3 days.
Freeze individual slices for up to 1 month and thaw overnight in the refrigerator.
Roll the cake while warm to help prevent cracking.
- Prep Time: 1 hour 20 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Bake
- Cuisine: European
Nutrition
- Serving Size: 1 slice
- Calories: 315 kcal
- Sugar: 18 g
- Sodium: 95 mg
- Fat: 19 g
- Saturated Fat: 11 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 145 mg
