Coffee Swiss Roll
This Japanese Coffee Swiss Roll is a light and elegant dessert featuring a fluffy coffee chiffon cake rolled with a rich coffee whipped cream filling. It’s soft, airy, and perfectly balanced in sweetness, making it a showstopping treat for any occasion. The delicate texture of the chiffon combined with the bold espresso flavor creates a dessert that feels indulgent yet refreshingly light. Tested and perfected over multiple iterations, this foolproof recipe guarantees a professional-looking, bakery-quality result every time.
- Prep Time: 25 mins
- Cook Time: 14 mins
- Total Time: 3 hrs 45 mins
- Yield: 8 slices
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
Ingredients
For the Coffee Chiffon Cake:
4 large eggs, separated (room temperature)
1/4 tsp cream of tartar
150 g granulated sugar (divided)
60 ml milk (dairy or non-dairy)
50 ml vegetable oil (canola or grapeseed)
1 tsp vanilla extract
80 g cake flour (sifted)
1 tbsp espresso powder
1/2 tsp baking powder
For the Coffee Whipped Cream:
300 ml cold heavy whipping cream
30 g powdered sugar
1 1/2 tsp espresso powder
1/2 tsp vanilla extract
Instructions
1. Preheat oven to 350°F (175°C). Line a 12×17-inch jelly roll pan with parchment paper.
2. Separate eggs carefully, ensuring no yolk contaminates the whites.
3. In a clean bowl, whip the egg whites with cream of tartar until foamy, then gradually add 100 g of sugar. Beat until stiff, glossy peaks form. Set aside.
4. In another bowl, whisk egg yolks with the remaining 50 g sugar until pale. Add milk, oil, and vanilla extract, whisking until smooth.
5. Sift in cake flour, espresso powder, and baking powder. Mix gently until no lumps remain.
6. Add one-third of the meringue to the yolk mixture to lighten it, then gently fold in the rest using a spatula until fully incorporated.
7. Pour the batter into the prepared pan, spread evenly, and tap lightly to remove air bubbles.
8. Bake for 13–14 minutes until the surface is lightly golden and springs back when touched.
9. Let cool for 5 minutes, then invert onto parchment paper. Peel off the baking paper, place a new sheet on top, and gently roll the cake while still warm. Let cool completely in this rolled shape.
10. In a chilled bowl, whip cream with powdered sugar, espresso powder, and vanilla until stiff peaks form.
11. Unroll the cooled cake, spread the coffee whipped cream evenly, leaving a 1-inch border.
12. Re-roll the cake tightly and wrap it in plastic wrap. Chill for at least 3 hours or overnight.
13. Trim the ends before slicing and serve chilled for clean, elegant spirals.
Notes
Use room-temperature eggs for maximum volume and flexibility in your chiffon cake.
Roll the cake while warm to prevent cracks.
Chill the filled roll for at least 3 hours before slicing for neat layers.
Store in the refrigerator for up to 3 days or freeze the uncut roll for up to 1 month.
Use high-quality espresso powder for deep, authentic coffee flavor.
Find it online: https://pinchofwarmthbakes.com/coffee-swiss-roll-recipe/