Coffee Swiss Roll

Why You’ll Love This Recipe

I enjoy making this cake because it looks impressive but comes together with simple ingredients and careful rolling. The chiffon sponge stays airy and flexible, which makes it perfect for rolling without cracking.

I also love the balanced coffee flavor. The espresso in both the cake and whipped cream creates a smooth coffee taste that is rich without being overpowering.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

6 large eggs

1/4 teaspoon cream of tartar

150 g granulated sugar

50 g milk

50 g oil

1 teaspoon vanilla extract

110 g cake flour

2 tablespoons espresso powder

1/2 teaspoon baking powder

400 g whipping cream

40 g powdered sugar

1 1/2 teaspoons espresso powder

1 teaspoon vanilla extract

Directions

Coffee Chiffon Cake

I start by preheating the oven to 350°F and lining a 12×17-inch baking tray with parchment paper.

I separate the egg whites and yolks into two bowls, making sure no yolk gets into the whites.

I add cream of tartar to the egg whites and beat them until frothy. Then I slowly add 100 g of sugar while mixing until stiff peaks form.

In the bowl with egg yolks, I mix the remaining sugar, milk, oil, and vanilla extract until smooth.

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

I fold one-third of the meringue into the yolk mixture first, then carefully fold in the remaining meringue until no streaks remain.

I spread the batter evenly into the prepared baking tray and bake for 13 to 14 minutes until lightly golden and puffed.

After baking, I let the cake cool for about 5 minutes before flipping it onto a wire rack and peeling away the parchment paper.

While the cake is still warm, I roll it up with parchment paper and let it cool completely in that shape.

Coffee Whipped Cream

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

I carefully unroll the cooled cake and spread the whipped cream evenly across the surface, leaving a small border at the end.

I roll the cake back up tightly, wrap it in plastic wrap, and chill it in the refrigerator for at least 3 hours or overnight.

Before serving, I trim the ends and slice the roll into even pieces.

Servings and Timing

Servings: 8 slices

Prep time: 20 minutes

Bake time: 14 minutes

Chilling time: 3 hours

Total time: 4 hours 34 minutes

Variations

I sometimes add cocoa powder to the cake batter for a mocha flavor.

For extra texture, I sprinkle finely chopped chocolate or crushed nuts over the whipped cream before rolling the cake.

When I want a lighter coffee flavor, I reduce the espresso powder slightly and add more vanilla.

Storage/Reheating

I store the Coffee Swiss Roll covered in the refrigerator for up to 3 days.

For longer storage, I freeze individual slices wrapped tightly in plastic wrap and thaw them in the refrigerator before serving.

I do not reheat this cake because the whipped cream filling is best served cold.

FAQs

Why did my Swiss roll crack?

I make sure to roll the cake while it is still warm because this helps the sponge stay flexible and prevents cracking.

Can I use instant coffee instead of espresso powder?

Yes, I can use instant coffee, but espresso powder gives a deeper and smoother coffee flavor.

How do I get stiff peaks in whipped cream?

I use very cold whipping cream and avoid overmixing so the texture stays smooth and stable.

Can I make the cake ahead of time?

Yes, I often prepare the cake the night before and chill it overnight before slicing.

What is the best way to slice a Swiss roll neatly?

I use a serrated knife and wipe the blade clean between slices for clean edges.

Conclusion

I love this Coffee Swiss Roll because it feels light, creamy, and full of rich espresso flavor. The soft sponge cake and smooth whipped cream filling create a beautiful dessert that works perfectly for coffee lovers and special occasions alike.

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