Coffee Swiss Roll

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This Coffee Swiss Roll features a soft and fluffy coffee chiffon cake wrapped around a light espresso whipped cream filling. It has plenty of coffee flavor without tasting overly sweet or heavy. Serve this beautiful coffee roll cake chilled for an impressive dessert that coffee lovers will enjoy.

Prep Time1 20

Cook Time14

Chilling time3

Total Time4 34

Course: Dessert

Cuisine: Japanese-Inspired

Keyword: coffee roll cake, coffee Swiss roll, espresso roll cake, espresso Swiss roll

Cooking Method: Oven

Diet: Vegetarian

Servings:

Calories: 422kcal

Author: MelanieCooks.com

Ingredients

6 large eggs at room temperature
¼ tsp cream of tartar
100 grams granulated sugar
50 grams granulated sugar
50 grams neutral-flavored oil such as canola, avocado, or grapeseed oil
1 tsp vanilla extract
110 grams cake flour
2 tbsp instant espresso powder
½ tsp baking powder
400 grams cold whipping cream
40 grams powdered sugar
1½ tsp instant espresso powder
1 tsp vanilla extract

Instructions

Preheat the oven to 350°F. Line the bottom of a 12-by-17-inch baking sheet with parchment paper.
Separate the egg whites and yolks into two large bowls. Add the cream of tartar to the egg whites and beat on low to medium speed until frothy.
Gradually add 100 grams of granulated sugar to the egg whites, mixing after each addition. Continue beating on medium-high speed until stiff peaks form.
Add 50 grams of granulated sugar to the egg yolks. Mix in the milk, oil, and 1 teaspoon of vanilla extract until combined.
Sift the cake flour, 2 tablespoons of espresso powder, and baking powder into the egg yolk mixture. Mix on low speed just until combined.
Fold one-third of the whipped egg whites into the yolk mixture. Add the remaining egg whites and gently fold until no white streaks remain.
Pour the batter into the prepared baking sheet and spread it into an even layer. Bake for 13 to 14 minutes, or until the cake is puffed and the edges are lightly browned.
Cool the cake for 5 minutes. Loosen the edges, flip it onto a wire rack, remove the parchment, and place the cake on a fresh sheet of parchment paper. Starting at a short end, roll the warm cake together with the parchment and let it cool completely.
Beat the cold whipping cream, powdered sugar, 1½ teaspoons of espresso powder, and 1 teaspoon of vanilla extract until stiff peaks form. Unroll the cooled cake, spread the cream evenly over it, and leave about 1 inch uncovered at the far end.
Roll the cake back up, wrap it tightly in plastic wrap, and refrigerate for at least 3 hours or overnight. Trim about ½ inch from each end, then cut the cake into 1- to 1½-inch slices.

Notes

Use instant espresso powder that dissolves easily. Do not use ground espresso beans.
Chill the cake fully before slicing so the cream stays firm and the swirl holds its shape.

Nutrition