This Coffee Swiss Roll up with sweet whipped coffee cream into something that looks fancy but comes together in about half an hour. The cake bakes thin and tender, with just enough coffee flavor to make it interesting without tasting bitter. I first tried making a Swiss roll after seeing one at a bakery window, and honestly, I was surprised how much easier it was than I expected.
If you love coffee desserts like my Guinness Chocolate Brownies or the rich layers in my Tuxedo Cake, this one's going to make you happy. It's one of those desserts that looks like you spent all day, but really, you didn't.
What Makes This Coffee Swiss Roll Special
A Coffee Swiss Roll is one of those desserts that feels a little old-fashioned in the best way. The cake itself is a coffee chiffon cake, which means it's incredibly light and soft, almost cloud-like when you bite into it. The whipped coffee cream filling adds a creamy sweetness that balances the gentle coffee flavor in the cake.
This dessert Coffee Swiss Roll work because the cake stays flexible even after baking. You're not fighting with a stiff, crumbly cake that cracks the second you try to roll it. The texture comes from separating the eggs and whipping the whites into stiff peaks before folding them into the batter. It's a little extra work, but that's what gives you a cake that bends instead of breaks.
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Coffee Swiss Roll Ingredients
These ingredients come together to create a soft, airy Coffee Swiss Roll filling that makes every slice worth it.
See Recipe Card Below This Post For Ingredient Quantities
For the Cake:
- Sugar : Sweetens the cake and helps create structure when whipped with the egg whites.
- All-purpose flour : Forms the base of the cake and gives it just enough structure to roll without cracking.
- Baking powder : Works with the baking soda to help the cake rise and stay light.
- Baking soda : Adds extra lift and creates a tender crumb in the finished cake.
- Salt : Balances the sweetness and brings out the coffee flavor.
- Egg yolks : Add richness, color, and moisture to the batter.
- Canola oil : Keeps the cake soft and moist without making it heavy. Oil works better than butter here because it stays tender even when chilled.
- Water : Thins the batter just enough to spread evenly in the pan.
- Vanilla extract : Adds warmth and depth to the overall flavor.
- Instant coffee powder : Gives the cake its coffee flavor without adding extra liquid or bitterness.
- Egg whites : Whipped into stiff peaks, these create the airy, light texture that makes the cake flexible enough to roll.
- Sugar : Whipped into the egg whites to stabilize them and add sweetness.
For the Coffee Whipped Cream:
- Whipping cream : The base of the filling. It whips up thick and creamy, holding its shape inside the roll.
- Icing sugar : Sweetens the cream and helps it hold its texture.
- Instant coffee powder : Adds coffee flavor to the cream so it matches the cake.
How to Make Coffee Swiss Roll
Here's how to bring this Coffee Swiss Roll together step by step.
Preheat oven: Preheat your oven to 350°F (175°C). Line a 12x18-inch baking sheet with cooking spray and parchment paper, then grease the parchment as well. This double layer of grease keeps the cake from sticking.
Sift dry ingredients: In a bowl, sift together the flour, 1 cup sugar, baking powder, baking soda, and salt. Set it aside. Sifting helps everything mix smoothly and keeps the cake light.
Prepare wet ingredients: In another bowl, mix the egg yolks, oil, water, vanilla extract, and the cooled coffee mixture. Add half of the dry ingredients and stir until combined. Add the rest of the dry ingredients and mix until the batter is smooth. It should look thick and a little glossy.
Whisk egg whites: Using a stand mixer or handheld mixer, beat the egg whites until soft peaks form. Gradually add the ½ cup sugar while mixing, then continue beating until stiff peaks form. The egg whites should look glossy and hold their shape when you lift the beaters.
Combine batters: Gently fold a small amount of the egg whites into the yolk mixture to lighten it up. Then fold in the remaining egg whites in three additions, being careful not to deflate them. The batter should look airy and light, with no streaks of egg white left.
Bake the cake: Pour the batter into the prepared baking sheet and spread it evenly. Bake for 10 to 12 minutes, or until a toothpick inserted into the center comes out clean. The cake should spring back lightly when you touch it. Remove from the oven and transfer the cake with the parchment paper to a wire rack to cool completely.
Prepare coffee whipped cream: In the bowl of a stand mixer, whip the cream and icing sugar until soft peaks form. Add the cooled coffee mixture and continue whipping until the cream is thick and fluffy. It should hold its shape but still spread easily.
Roll the cake: Dust the top of the cooled cake with icing sugar. Peel off the parchment paper, then flip the cake over onto a new piece of parchment. Spread the whipped coffee cream evenly over the surface. Starting from the short edge, use the parchment paper to guide the cake into a tight roll. Once it's rolled, wrap it in parchment and shape it evenly with your hands. Chill for at least 30 minutes before slicing.
Substitutions and Variations
You can adjust this Coffee Swiss Roll to fit what you have on hand or what you're in the mood for.
Flour: Swap all-purpose flour with cake flour for an even lighter texture. Just use the same amount.
Oil: If you prefer, use melted coconut oil or a light vegetable oil instead of canola. Avoid olive oil, which has too strong a flavor.
Instant coffee: Use espresso powder for a deeper, richer coffee taste. You can also skip the coffee in the cake and make a vanilla Swiss roll, then keep the coffee in the cream for contrast.
Whipped cream filling: Try a chocolate whipped cream by adding 2 tablespoons of cocoa powder to the cream before whipping. You could also fold in a little mascarpone cheese for a thicker, richer filling.
Egg whites: Make sure they're at room temperature before whipping. Cold egg whites take longer to reach stiff peaks.
Equipment For Coffee Swiss Roll
Here's what makes this Coffee Swiss Roll easier to handle.
- 12x18-inch baking sheet: This size gives you the right thickness for rolling. If your pan is smaller, the cake will be too thick and might crack.
- Parchment paper: Essential for rolling. It supports the cake and keeps it from sticking.
- Stand mixer or handheld mixer: You need this to whip the egg whites properly. Doing it by hand takes forever and won't give you the same volume.
- Mixing bowls: You'll need at least two, one for wet ingredients and one for dry.
- Wire rack: Lets the cake cool evenly without getting soggy on the bottom.
- Rubber spatula: Perfect for folding the egg whites into the batter without deflating them.
- Sifter: Helps keep the dry ingredients light and lump-free.
Storage and Make-Ahead Tips
This Coffee Swiss Roll stores well and actually tastes even better the next day after the flavors settle.
Refrigerator: Wrap the roll tightly in plastic wrap or keep it in an airtight container. It will stay fresh for up to 3 days. The cream stays fluffy, and the cake stays soft.
Freezer: You can freeze the whole roll or individual slices. Wrap tightly in plastic wrap, then in aluminum foil. Freeze for up to 2 months. Thaw in the fridge overnight before serving.
Make-ahead: You can bake the cake a day ahead and keep it wrapped in parchment at room temperature. Make the cream and roll the cake the day you plan to serve it for the freshest texture.
Expert Tips
Cool the cake completely before rolling. If it's even slightly warm, the cream will melt and slide right out. Let it sit on the wire rack until it's fully cooled to room temperature.
Don't skip sifting the dry ingredients. It makes a difference in texture. Sifted flour mixes more evenly and keeps the cake light.
Whip the egg whites properly. Stiff peaks are your friend here. They should stand straight up when you lift the beaters. Underwhipped whites won't give you the lift you need.
Fold gently. When you're combining the egg whites and the yolk mixture, use a light hand. You want to keep as much air in the batter as possible.
Use parchment paper to roll. Don't try to Coffee Swiss Roll the cake with your hands alone. The parchment supports it and keeps it from tearing.
Chill before slicing. A cold roll slices much cleaner than a room-temperature one. You'll get neat, pretty slices without the cream squishing out.
FAQ
What is the most popular coffee cake?
The most popular coffee cake is usually a cinnamon streusel coffee cake, the kind with a crumbly topping and a soft, buttery base. It's called coffee cake because it's meant to be served with coffee, not because it has coffee in it. But if you're looking for something that actually tastes like coffee, this Coffee Swiss Roll is a great choice. It's light, flavorful, and pairs perfectly with your morning cup.
What are the common mistakes when baking a Coffee Swiss Roll?
The most common mistake is overbaking the cake. If it bakes too long, it dries out and cracks when you try to roll it. Another mistake is rolling the cake while it's still warm, which can cause the cream to melt. Also, if you don't whip the egg whites enough, the cake won't have the airy texture it needs to stay flexible. And finally, pressing too hard while rolling can squeeze out the filling and create cracks. Use the parchment paper to guide the roll gently, and you'll be fine.
What is the best cream for Coffee Swiss Roll?
Whipped cream is the best filling for a Swiss roll because it's light and doesn't weigh down the delicate cake. You can also use stabilized whipped cream, which holds its shape longer, or a buttercream if you want something richer. For this Coffee Swiss Roll, the coffee-flavored whipped cream is perfect because it stays fluffy and complements the cake without being too heavy. Avoid cream cheese frostings, which can be too thick and make the cake harder to roll.
What goes in the middle of a Swiss roll?
Traditionally, Coffee Swiss Roll are filled with whipped cream, buttercream, or jam. The filling should be soft enough to spread easily but thick enough to stay in place when you roll the cake. For this recipe, we use a coffee whipped cream that's sweetened and flavored with instant coffee. You could also try chocolate ganache, lemon curd, or even a simple vanilla buttercream. Just make sure whatever you use isn't too runny, or it'll squeeze out when you slice the roll.
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Coffee Swiss Roll
Ingredients
Method
- Preheat the oven to 350°F (175°C) and line a 12x18-inch baking sheet with parchment paper, extending slightly up the sides. Lightly grease with cooking spray.
- Sift the flour, sugar (1 cup), baking powder, baking soda, and salt into a bowl. Set aside.
- In a separate bowl, mix the egg yolks, oil, water, vanilla extract, and the cooled coffee mixture. Once combined, add half of the flour mixture and stir to combine. Add the remaining flour mixture and mix until smooth.
- In a stand mixer or using a handheld mixer, whip the egg whites until soft peaks form. Gradually add sugar and continue to beat until stiff peaks form.
- Fold a small portion of the whipped egg whites into the yolk mixture to loosen the batter. Gently fold in the remaining egg whites in three additions until fully incorporated.
- Pour the batter into the prepared baking sheet and spread evenly. Bake for 10-12 minutes or until a toothpick inserted into the center comes out clean. Remove from the oven and transfer the cake (still on parchment paper) onto a wire rack. Let it cool to room temperature.
- In a stand mixer, beat the whipping cream and icing sugar until soft peaks form. Add the cooled coffee mixture and continue to beat until thick and fluffy.
- Once the cake has cooled, dust the top with a light layer of icing sugar.
- Carefully peel off the parchment paper from the baked cake. Lay a fresh piece of parchment paper on top, place a baking pan over the cake, and flip it over gently. Remove the wire rack, peel off the original parchment paper, and reposition the clean parchment.
- Spread the whipped coffee cream evenly over the cake. Using the parchment paper beneath, lift the edge of the cake closest to you and roll the cake tightly. Continue lifting the paper as you roll, until you reach the opposite edge. Wrap the rolled cake in parchment and shape it gently with your hands. Transfer to a serving plate and chill before serving.
