The counter still had a fine dusting of flour and a sticky smear where I’d tried to scrape up a bit of spilled espresso powder with my sleeve. This Coffee Swiss Roll project didn’t exactly start with a pristine workspace.
You know how it is – things get a little lively in the kitchen when you’re actually making something, not just posing with it. My apron probably has more coffee stains than a diner tablecloth, but that’s how you know it’s a good one.
And this Coffee Swiss Roll is definitely a good one. It’s the kind of bake that fills the house with a scent that’ll make you forget about the mess.
What is a Coffee Swiss Roll?
A Coffee Swiss Roll is basically a light, airy sponge cake that’s been baked flat, then rolled up with a creamy filling. This version gets its kick from real espresso powder, both in the cake itself and the whipped cream.
It’s not some fussy, complicated thing. Think of it as a slightly more grown-up, coffee-infused take on a classic childhood treat. It’s a fantastic coffee dessert that’s surprisingly straightforward to pull off.
Ingredients You’ll Need
Alright, let’s get down to what you actually need to make this happen. No fancy stuff. Just good, honest ingredients.
Dry Ingredients
- 6 large eggs, room temperature: Room temp eggs whip up way better, trust me on this.
- 1/4 teaspoon cream of tartar: This helps stabilize the egg whites.
- 150 g granulated sugar: We’ll split this up, remember that.
- 110 g cake flour: You want that fine crumb.
- 2 tablespoons espresso powder: For the cake batter.
- 1/2 teaspoon baking powder: A little lift never hurt anyone.
Wet Ingredients
- 50 g milk: Dairy or almond milk, whatever’s in the fridge works.
- 50 g oil: Canola, vegetable, whatever neutral oil you have on hand.
- 1 teaspoon vanilla extract: For a touch of… well, vanilla.
For the Icing
- 400 g whipping cream, cold: Make sure it’s COLD. This is important for whipping.
- 40 g powdered sugar: For sweetness in the cream.
- 1 1/2 teaspoon espresso powder: More coffee goodness for the filling.
- 1 teaspoon vanilla extract: Again, just for good measure.
How to Make a Coffee Swiss Roll
This is where the actual work comes in. It’s not hard. Just follow along.
Step 1: Prepare the Base
First things first, crank that oven up to 350°F. Get a 12×17 inch baking tray ready and line it with parchment paper.
Step 2: Make the Meringue
Into the egg whites goes the cream of tartar. Gradually add 100g sugar and beat until it forms stiff peaks.
Step 3: Mix the Yolks
Whisk yolks with 50g sugar, milk, oil, and vanilla until combined.
Step 4: Combine the Batters
Sift the flour, espresso powder, and baking powder into the yolk mixture. Mix until just combined.
Step 5: Fold it All Together
Gently fold the meringue into the batter in two batches to keep the airiness.
Step 6: Get it in the Pan
Spread the batter into the tray evenly with an offset spatula.
Step 7: Bake the Cake
Bake for 13 to 14 minutes until puffed and lightly browned.
Step 8: Release and Roll
Cool for 5 minutes, then flip onto a wire rack. Peel off the paper and roll it up while warm.
Step 9: Whip the Cream
Whisk cold cream, powdered sugar, espresso powder, and vanilla until stiff.
Step 10: Fill and Roll Again
Unroll the cake, spread the cream, and re-roll.
Step 11: The Final Roll
Wrap in plastic and chill for at least 3 hours.
Step 12: Slice and Serve
Trim the ends and slice into 1.5-inch pieces.
Tips for a Perfect Swiss Roll
Don’t overmix the batter after adding the flour. Keep it light. And my biggest tip? Don’t let the cake cool too long before the first roll.
It needs to be warm enough to bend without cracking but not so hot it’s mushy.
Storage and Serving Suggestions
Keep your Coffee Swiss Roll wrapped tightly in plastic wrap and stored in the refrigerator. It’s best eaten within 2-3 days.
Some research suggests coffee may have antioxidant properties. Including coffee in moderation as part of a balanced diet can contribute to your overall intake of certain compounds. You can learn more about the health benefits of Coffee Swiss Roll here.
For Coffee Swiss Roll tips and variations, you can experiment with other fillings.
Frequently Asked Questions
What is the best way to prevent a Swiss roll from cracking?
A warm cake is more pliable. Rolling it while it’s still warm, but not hot, with the parchment paper is key.
Can I make the Swiss roll ahead of time?
Yes, you absolutely can. It needs to chill for at least 3 hours, so making it the day before is ideal.
What kind of espresso powder should I use?
Either instant espresso powder or finely ground espresso works. Just make sure it’s a good quality one.
How do I get clean slices of my Swiss roll?
Use a sharp, serrated knife. Wipe the knife clean between each slice if needed.
Can I use a different kind of cream for the filling?
While heavy whipping cream is standard, you could try stabilized whipped cream or cream cheese frosting for different textures.
Alright, that’s the deal with this Coffee Swiss Roll. Hope you give it a whirl. Happy baking!
Coffee Swiss Roll
Ingredients
- 6 large eggs room temperature
- 1/4 teaspoon cream of tartar
- 150 g granulated sugar divided into 100g + 50g
- 50 g milk dairy or non-dairy
- 50 g oil e.g. canola oil
- 1 teaspoon vanilla extract
- 110 g cake flour
- 2 tablespoons espresso powder
- 1/2 teaspoon baking powder
- 400 g whipping cream cold
- 40 g powdered sugar
- 1 1/2 teaspoon espresso powder
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F. Line a 12x17" baking tray with parchment paper cut to size on the bottom only.
- Separate the egg whites and egg yolks into two large mixing bowls, ensuring no yolk enters the whites.
- To the egg whites, add cream of tartar and beat on low-medium speed until frothy. Gradually add 100g of sugar while mixing, then continue on medium-high speed until stiff peaks form.
- To the egg yolks, add 50g of sugar and mix. Add milk, oil, and vanilla extract, mixing until combined.
- Sift in flour, espresso powder, and baking powder into the yolk mixture. Mix on low speed until combined.
- Fold 1/3 of the meringue into the yolk mixture, then gently fold in the remaining meringue until no streaks remain.
- Pour the batter into the tray, spreading it into an even layer with an offset spatula.
- Bake for 13-14 minutes until edges are lightly browned and the top is puffed.
- Cool for 5 minutes, run a spatula around edges, and flip onto a wire rack. Peel off parchment and flip onto a fresh sheet of parchment.
- Roll the cake up with the parchment paper starting from the short end and let it cool completely in the log shape.
- Whip the cream, powdered sugar, espresso powder, and vanilla extract together until stiff peaks form.
- Unroll the cake, spread the whipped cream leaving 1" empty at the end, and roll it back up.
- Wrap the roll in plastic wrap and chill for at least 3 hours. Slice with a serrated knife before serving.