Why You’ll Love Coffee Swiss Roll Recipe

Soft and fluffy chiffon cake texture
Rich coffee flavor balanced with sweet whipped cream
Beautiful swirl presentation that looks impressive
Light dessert that isn’t overly heavy
Perfect make-ahead treat for gatherings
Easy to customize with different flavors and toppings

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
1/4 teaspoon cream of tartar
150 g granulated sugar, divided
50 g milk
50 g oil
1 teaspoon vanilla extract
110 g cake flour
2 tablespoons espresso powder
1/2 teaspoon baking powder

For the Coffee Whipped Cream:

400 g whipping cream, cold
40 g powdered sugar
1 1/2 teaspoons espresso powder
1 teaspoon vanilla extract

Directions

Preheat the oven to 350°F. Line a 12×17-inch baking tray with parchment paper on the bottom only.
Separate the egg whites and yolks into two large bowls. Make sure no yolk gets into the egg whites.
Add cream of tartar to the egg whites. Beat on low-medium speed until frothy. Gradually add 100 g sugar, mixing between additions. Continue beating until stiff peaks form.
In the bowl with egg yolks, add the remaining 50 g sugar and mix until combined. Add milk, oil, and vanilla extract and mix again.
Sift the cake flour, espresso powder, and baking powder into the yolk mixture. Mix until just combined.
Fold one-third of the meringue into the yolk mixture using a spatula. Add the remaining meringue and gently fold until fully incorporated with no streaks remaining.
Pour the batter into the prepared baking tray and spread evenly.
Bake for 13–14 minutes until the top is puffed and the edges are lightly browned.
Let the cake cool for about 5 minutes. Carefully release the edges and flip the cake onto a wire rack. Remove the parchment paper, place a fresh sheet on top, and flip again.
While still warm, gently roll the cake with the parchment paper from the short end. Let it cool completely in the rolled shape.
For the filling, whip together the whipping cream, powdered sugar, espresso powder, and vanilla extract until stiff peaks form.
Unroll the cooled cake and spread the whipped cream evenly across the surface, leaving about 1 inch empty at the far end.
Roll the cake back up tightly. Wrap in plastic wrap and refrigerate for at least 3 hours or overnight.
Before serving, trim the ends and slice into 1–1.5 inch pieces using a serrated knife.

Servings and timing

Servings: 8 slices
Prep Time: 20 minutes
Bake Time: 14 minutes
Chill Time: 3 hours
Total Time: 4 hours 34 minutes

Variations

Add cocoa powder to the whipped cream for a mocha-flavored filling.
Use mascarpone cheese in the filling for a richer texture.
Sprinkle chocolate shavings or cocoa powder over the finished roll.
Replace espresso powder with matcha powder for a green tea version.
Add chopped toasted hazelnuts for extra crunch and flavor.

Storage/Reheating

Store the Coffee Swiss Roll covered in the refrigerator for up to 3 days. Keep it tightly wrapped to prevent the cake from drying out.

For longer storage, freeze individual slices wrapped in plastic wrap and placed in an airtight container for up to 1 month. Thaw overnight in the refrigerator before serving.

This dessert is best served chilled, so reheating is not recommended.

FAQs

Why did my Swiss roll crack?

Cracking usually happens if the cake cools too much before rolling. Roll the cake while it is still warm and flexible.

Can I use all-purpose flour instead of cake flour?

Yes, but the cake may be slightly less soft and airy. Cake flour gives the best texture.

How do I know when the meringue has stiff peaks?

Lift the beaters from the egg whites. The peaks should stand upright without folding over.

Can I make this cake ahead of time?

Yes, this cake actually tastes better after chilling for several hours or overnight.

What type of coffee works best?

Espresso powder gives the strongest and smoothest coffee flavor for both the cake and filling.

Can I use non-dairy cream?

Yes, non-dairy whipping cream can be used as long as it whips well and holds stiff peaks.

Why is my cake rubbery?

Overmixing the batter can remove air and create a dense or rubbery texture.

How do I get a neat swirl?

Spread the filling evenly and roll the cake tightly but gently to create a clean spiral.

Can I freeze the entire cake roll?

Yes, wrap the whole cake tightly in plastic wrap and freeze for up to one month.

What should I serve with Coffee Swiss Roll?

It pairs wonderfully with coffee, cappuccino, tea, or even a scoop of vanilla ice cream.

Conclusion

This Coffee Swiss Roll combines delicate chiffon cake with a creamy espresso filling for a dessert that looks stunning and tastes incredible. Its light texture and rich coffee flavor make it a perfect treat for special occasions or everyday indulgence. Once you master the rolling technique, this elegant cake will quickly become a favorite in your dessert collection.