Coffee Swiss Roll
This coffee swiss roll features an incredibly soft and fluffy coffee chiffon cake rolled up with light coffee whipped cream. It's a dreamy, airy dessert that's perfectly balanced—not too sweet, and ideal for coffee lovers.
Equipment
Ingredients
Coffee Chiffon Cake
eggs (room temperature)
4 piece
granulated sugar
120 g
vegetable oil
60 ml
milk
60 ml
instant coffee granules (dissolved)
8 g
all-purpose flour (sifted)
100 g
baking powder
4 g
vanilla extract
5 ml
cream of tartar
1 g
Coffee Whipped Cream
heavy cream (cold)
300 ml
powdered sugar
40 g
instant coffee granules (dissolved)
6 g
vanilla extract
5 ml
Instructions
Preheat oven and prepare pan
Preheat oven to 180°C. Line a 25x35 cm baking sheet with parchment paper.
Prepare coffee mixture
Dissolve 8g instant coffee in 60ml hot milk. Set aside to cool.
Whisk egg yolks
Whisk egg yolks with 80g sugar until pale and thick.
Add wet ingredients
Add vegetable oil, cooled coffee-milk mixture, and vanilla to egg yolks. Mix until combined.
Sift dry ingredients
Sift flour and baking powder into egg yolk mixture. Gently fold until just combined.
Whip egg whites
In a clean bowl, whip egg whites with cream of tartar until foamy. Gradually add remaining 40g sugar and whip to stiff peaks.
Fold meringue into batter
Gently fold 1/3 of meringue into batter to lighten, then fold in remaining meringue in two additions until no white streaks remain.
Bake the cake
Spread batter evenly in prepared pan. Bake at 180°C for 12-15 minutes until springy to touch.
Roll the warm cake
Remove from oven, immediately invert onto clean kitchen towel dusted with powdered sugar. Peel off parchment and roll cake with towel from short end. Cool completely.
Prepare coffee whipped cream
Dissolve 6g instant coffee in 15ml hot water. Whip cold heavy cream with powdered sugar and vanilla until soft peaks. Add coffee mixture and whip to stiff peaks.
Fill and roll the cake
Unroll cooled cake, spread coffee whipped cream evenly leaving 2cm border. Roll cake back up tightly without towel.
Chill and serve
Wrap roll in plastic wrap and chill for 30 minutes. Dust with powdered sugar before slicing and serving.
Original recipe
Storage
Best enjoyed within 2 days. Can be frozen whole or in slices wrapped individually.
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