Coffee Swiss Roll is a light and elegant dessert that combines a soft coffee chiffon cake with a fluffy coffee whipped cream filling. I love how the delicate sponge cake pairs perfectly with the rich espresso flavor, creating a balanced treat that feels both indulgent and airy. Whether I serve it for a special gathering or enjoy it with an afternoon coffee, this roll cake always impresses with its beautiful presentation and delicious taste.
Why You’ll Love This Recipe
I love this recipe because it delivers a wonderful coffee flavor without being overly sweet or heavy. The chiffon-style sponge stays incredibly soft and flexible, making it easy to roll without cracking. The coffee whipped cream filling adds a smooth and creamy texture that complements the cake perfectly. I also appreciate that this dessert can be prepared ahead of time, making it ideal for entertaining guests or enjoying throughout the week.
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 Coffee 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. In a clean bowl, I beat the egg whites with cream of tartar until foamy. I gradually add 100 g of sugar and continue whipping until stiff peaks form.
In a separate bowl, I beat the egg yolks with the remaining 50 g sugar until combined. I then mix in the milk, oil, and vanilla extract.
I sift the cake flour, espresso powder, and baking powder into the yolk mixture and gently stir until just combined.
I fold one-third of the whipped egg whites into the yolk mixture to lighten it. Then I carefully fold in the remaining meringue until the batter becomes smooth and airy.
I spread the batter evenly into the prepared baking tray and bake for 13 to 14 minutes.
After baking, I allow the cake to cool for about 5 minutes. I remove it from the pan, peel away the parchment paper, and roll the warm cake with a fresh sheet of parchment. I let it cool completely.
To make the filling, I whip the cold cream, powdered sugar, espresso powder, and vanilla extract until stiff peaks form.
Once the cake is completely cool, I gently unroll it and spread the coffee whipped cream evenly over the surface, leaving a small border along one edge.
I carefully roll the cake back up, wrap it tightly, and chill it in the refrigerator 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 320 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 using dark espresso powder when I want a stronger coffee flavor.
Occasionally I sprinkle finely chopped chocolate or cocoa nibs over the cream before rolling.
I can add a touch of cinnamon or cardamom to create a warm, aromatic twist.
I enjoy decorating the finished roll with a dusting of cocoa powder or powdered sugar for an elegant presentation.
Storage/Reheating
I store the Coffee Swiss Roll in an airtight container in the refrigerator for up to 3 days. The whipped cream filling stays fresh and stable when kept chilled.
For longer storage, I wrap individual slices tightly and freeze them for up to 1 month. When I am ready to enjoy them, I thaw the slices overnight in the refrigerator.
Since this dessert contains whipped cream, I do not recommend reheating it. I find that serving it chilled provides the best texture and flavor.
Related Recipes:
- Strawberry Cream Swiss Roll Cake
- Double Chocolate Espresso Muffins
- Decadent Espresso Chocolate Chip Cookies
FAQs
Why did my Swiss roll crack when I rolled it?
I find that rolling the cake while it is still warm helps prevent cracks. Overbaking can also make the sponge dry and less flexible.
Can I use instant coffee instead of espresso powder?
Yes, I can substitute instant coffee, but espresso powder typically provides a richer and more concentrated coffee flavor.
How do I know when the cake is fully baked?
I look for a lightly golden surface and a sponge that springs back gently when touched in the center.
Can I make the Swiss roll ahead of time?
Yes, I often prepare it a day in advance. Chilling overnight actually helps the flavors develop and makes slicing easier.
Can I use a different filling?
Absolutely. I can fill the cake with chocolate cream, vanilla whipped cream, mascarpone cream, or even coffee-flavored buttercream depending on my preference.
Conclusion
Coffee Swiss Roll is one of my favorite desserts when I want something light, sophisticated, and full of coffee flavor. I love the combination of the soft chiffon sponge and the silky coffee whipped cream filling, which creates a dessert that feels both comforting and elegant. Whether I am serving it for a celebration or simply enjoying a slice with a cup of coffee, this recipe always delivers beautiful results and irresistible flavor.
📖 Recipe:
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Coffee Swiss Roll
- Total Time: 4 hours 34 minutes
- Yield: 8 servings
- Diet: Vegetarian
Description
A light and elegant coffee Swiss roll featuring a soft coffee chiffon sponge wrapped around a fluffy coffee whipped cream filling. Perfect for coffee lovers, this dessert is rich in espresso flavor while remaining airy and delicate.
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. Beat the egg whites with cream of tartar until foamy, then gradually add 100 g sugar and whip to stiff peaks.
- In another bowl, beat the egg yolks with the remaining 50 g sugar. Mix in the milk, oil, and vanilla extract.
- Sift the cake flour, espresso powder, and baking powder into the yolk mixture and stir until just combined.
- Fold one-third of the whipped egg whites into the batter, then gently fold in the remaining whites until smooth and airy.
- Spread the batter evenly in the prepared tray and bake for 13 to 14 minutes.
- Cool the cake for 5 minutes, remove from the pan, peel off the parchment, and roll the warm cake with a fresh sheet of parchment. Let cool completely.
- Whip the cold cream, powdered sugar, espresso powder, and vanilla extract until stiff peaks form.
- Unroll the cooled cake and spread the coffee whipped cream evenly over the surface, leaving a small border on one edge.
- Roll the cake back up, wrap tightly, and chill for at least 3 hours.
- Slice and serve chilled.
Notes
Add a thin layer of chocolate ganache before the cream filling for a mocha variation.
Use dark espresso powder for a stronger coffee flavor.
Sprinkle chopped chocolate or cocoa nibs over the filling before rolling.
Add a pinch of cinnamon or cardamom for extra warmth and aroma.
Store refrigerated for up to 3 days in an airtight container.
Freeze individual slices for up to 1 month and thaw overnight in the refrigerator.
- Prep Time: 1 hour 20 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Bake
- Cuisine: European
Nutrition
- Serving Size: 1 slice
- Calories: 320 kcal
- Sugar: 18 g
- Sodium: 95 mg
- Fat: 21 g
- Saturated Fat: 11 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 145 mg
