Description
This Coffee Swiss Roll features a light and fluffy coffee chiffon sponge wrapped around a rich espresso whipped cream filling. It’s an elegant dessert with a delicate coffee flavor and beautiful swirl in every slice.
Ingredients
- 6 large eggs, room temperature
- 1/4 teaspoon cream of tartar
- 150 g granulated sugar, divided
- 50 g milk (dairy or non-dairy)
- 50 g oil (such as 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 teaspoons espresso powder
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F. Line a 12×17-inch baking tray with parchment paper on the bottom only.
- Separate the egg whites and egg yolks into two large bowls.
- Add cream of tartar to the egg whites and beat until frothy. Gradually add 100 g sugar while mixing, then continue beating until stiff peaks form.
- In the egg yolk bowl, mix the remaining 50 g sugar with the yolks. Add milk, oil, and vanilla extract and mix until combined.
- Sift in the cake flour, espresso powder, and baking powder. Mix until just combined.
- Fold one-third of the meringue into the yolk mixture, then gently fold in the remaining meringue until no streaks remain.
- Pour the batter into the prepared tray and spread evenly.
- Bake for 13-14 minutes until lightly browned and puffed.
- Cool for 5 minutes, then release the cake from the pan and peel off the parchment paper. Place a fresh sheet of parchment on top and flip the cake over.
- While still warm, roll the cake with the parchment paper from the short end. Let cool completely.
- To make the filling, whip the whipping cream, powdered sugar, espresso powder, and vanilla extract until stiff peaks form.
- Unroll the cooled cake and spread the whipped cream evenly over the surface, leaving a 1-inch border at the end.
- Roll the cake back up tightly. Wrap in plastic wrap and refrigerate for at least 3 hours or overnight.
- Trim the ends, slice into 1 to 1.5-inch pieces, and serve chilled.
Notes
- Use room temperature eggs for the best chiffon cake texture.
- Do not overmix the batter after adding the flour to keep the cake light and airy.
- Rolling the cake while warm helps prevent cracks.
- The cake can be refrigerated overnight for cleaner slices and better flavor.
- Dust with powdered sugar or cocoa powder before serving if desired.
- Prep Time: 20 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 slice
- Calories: 410 kcal
- Sugar: 26 g
- Sodium: 120 mg
- Fat: 25 g
- Saturated Fat: 12 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 165 mg
