If you are looking for a great coffee swiss roll recipe, then you have come to the right place. Coffee swiss roll is a type of chiffon cake with a fluffy texture and mild coffee taste. 

This wonderful pastry can be enjoyed any time of the year. If you are a coffee lover looking for a way to add your favorite flavor to your dessert, then this is a great option for you.

This recipe also includes instructions to make a whipped cream filling that will be added once you roll the cake.

This will add a sweet, milky flavor to the slightly bitter coffee flavor of your cake roll.

Here's the scoop on how to create this coffee swiss roll. Get ready to make the best roll cake and whipped cream, step by step.

Coffee Swiss Roll Recipe

Ingredients:

For the cake, you will need:

• 1 cup of sugar
• 1 cup of all-purpose flour
• 1 tsp of baking powder
• 1 tsp of baking soda
• 1 of tbsp vanilla extract
• 6 large egg whites
• 4 large egg yolks
• 3 tsp of instant coffee granules
• ½ cup of canola oil
• ½ cup of water
• ¼ tsp of salt

For the whipped cream, you will need:

• 1 cup of whipping cream
• ¾ cup of icing sugar
• 1 tsp of instant coffee granules

Instructions To Make The Coffee Swiss Roll Cake

Preparation

1. Dissolve 3 teaspoon of coffee granules in hot water, then let it sit and cool completely.
2. Line a 12x18 inch baking sheet with a cooking spray of your choice. 
3. Line the pan using the parchment paper. Let it extend a bit up to the edges of the pan when laying it out. 
4. Grease the parchment paper you have placed down with cooking spray. 
5. Sift together 1 cup of flour, 1 cup of sugar, 1 teaspoon of baking powder and 1 teaspoon of baking soda in a bowl.
6. Add ¼ teaspoon of salt to the mixture and then set aside.
7. In a second bowl, stir together 4 egg yolks, ½ cup of canola oil, ½ cup of water, 1 tablespoon of vanilla extract and 3 teaspoon of the cooled coffee mixture.
8. Add half of the flour mixture and mix until incorporated. Add the remaining flour and stir the batter until smooth.
9. In the bowl of your stand mixer fitted with a whisk attachment, whisk the egg whites until the whipped egg whites until it creates small peaks when stretched by the mixer. You can also use a hand mixer for this step.
10.  Gradually add sugar to the bowl while the mixer is running and continue to beat the mixture until stiff peaks form again.
11. Using a rubber spatula, add a little amount of the egg whites to the yolk batter and stir until the mixture is smooth and has thinned up. 
12. Add the remaining egg whites to the yolk batter in three batches and stir until the color is all the same.

Baking

1. Pour batter into the prepared baking sheet and bake at 350 F for 10-12 minutes in a preheated oven.  Alternatively, add a toothpick to the middle of the cake. It will be finished baking when the toothpick comes out easily.
2. Remove the cake from the oven and transfer it with its parchment paper onto a wire cooling rack to let it cool to room temperature.

Whipped Cream

1. Dissolve 3 teaspoon of coffee granules in hot water, then let it sit and cool completely.
2. Beat together the 1 cup of heavy cream and ¾ cup of icing sugar in the stand mixer.
3. Add the coffee mixture to your mixing bowl, and then beat at medium-low speed until foamy and thick. Your coffee cream should be whipped until stiff peaks form.

Preparing the Cake

1. Dust the top of the cooled cake with icing sugar a little bit all over.
2. Carefully peel the layer of parchment paper off of the cake. 
3. Spread the coffee whipped cream over the surface of the cake, creating an even layer.
4. Use the corner of the parchment paper to carefully start to roll the cake into a tube-like shape.
5. Once you have started the roll, carefully roll the cake, shaping it as you continue to wrap it so that it keeps the shape you are going for.
6. Remove the pieces of parchment paper and transfer the cake onto a serving plate.
7. Refrigerate the cake before serving. Let it cool completely  for best results.

Congratulations! You have made this cake to perfection. Enjoy your delightful coffee flavored cake.

Tips and Variations For Your Coffee Cake Roll

• Consider adding some cream of tartar when you are beating the eggs to help speed up the process. The recommended amount is ⅛ teaspoon per egg white, so you will need ¾ tsp.
• Removing the cake from the parchment paper without ruining its shape can be tricky, but there is an easy trick. Try placing a second layer of parchment paper on the cake, then by placing a second baking pan on top of that. Flip everything over, then remove the wire rack and the first layer of parchment paper carefully.
• If you would like to add to your cake's flavor, try adding 3 tablespoon of cocoa powder to your batter. This will make a chocolate cake with a sweeter taste that is still infused with coffee flavor.
• When you roll up the coffee cake only do a little bit at a time so you can watch how your creamy coffee filling spreads. If it becomes uneven, you can add some more whipped cream to keep the flavor even and allow the cake to hold together.
• Try dusting the top of the cake with a little bit of sugar or coffee powder to alter the taste.

Final Thoughts

Coffee chiffon cake is a great option if you like a bitter taste in your dessert. This cake is fluffy and creamy, resulting in an unforgettable dessert.

We hope you enjoy all of the rich tastes and soft textures this cake will bring to you. 

Coffee Swiss Roll Cake Recipe With Whipped Cream

Print

Coffee swiss roll is a type of chiffon cake with a fluffy texture and mild coffee taste. 

This wonderful pastry can be enjoyed any time of the year.

Prep Time 1 hour

Cook Time 12 minutes

Additional Time 1 hour

Total Time 2 hours 12 minutes

Ingredients

• 1 cup of sugar
• 1 cup of all-purpose flour
• 1 tsp of baking powder
• 1 tsp of baking soda
• 1 of tbsp vanilla extract
• 6 large egg whites
• 4 large egg yolks
• 4 tsp of instant coffee granules
• ½ cup of canola oil
• ½ cup of water
• ¼ tsp of salt
• 1 cup of whipping cream
• ¾ cup of icing sugar

Instructions

Preparation

1. Dissolve 3 teaspoon of coffee granules in hot water, then let it sit and cool completely.
2. Line a 12x18 inch baking sheet with a cooking spray of your choice. 
3. Line the pan using the parchment paper. Let it extend a bit up to the edges of the pan when laying it out. 
4. Grease the parchment paper you have placed down with cooking spray. 
5. Sift together 1 cup of flour, 1 cup of sugar, 1 teaspoon of baking powder and 1 teaspoon of baking soda in a bowl.
6. Add ¼ teaspoon of salt to the mixture and then set aside.
7. In a second bowl, stir together 4 egg yolks, ½ cup of canola oil, ½ cup of water, 1 tablespoon of vanilla extract and 3 teaspoon of the cooled coffee mixture.
8. Add half of the flour mixture and mix until incorporated. Add the remaining flour and stir the batter until smooth.
9. In the bowl of your stand mixer fitted with a whisk attachment, whisk the egg whites until the whipped egg whites until it creates small peaks when stretched by the mixer. You can also use a hand mixer for this step.
10. Gradually add sugar to the bowl while the mixer is running and continue to beat the mixture until stiff peaks form again.
11. Using a rubber spatula, add a little amount of the egg whites to the yolk batter and stir until the mixture is smooth and has thinned up. 
12. Add the remaining egg whites to the yolk batter in three batches and stir until the color is all the same.

Baking

1. Pour batter into the prepared baking sheet and bake at 350 F for 10-12 minutes in a preheated oven.  Alternatively, add a toothpick to the middle of the cake. It will be finished baking when the toothpick comes out easily.
2. Remove the cake from the oven and transfer it with its parchment paper onto a wire cooling rack to let it cool to room temperature.

Whipped Cream

1. Dissolve 3 teaspoon of coffee granules in hot water, then let it sit and cool completely.
2. Beat together the 1 cup of heavy cream and ¾ cup of icing sugar in the stand mixer.
3. Add the coffee mixture to your mixing bowl, and then beat at medium-low speed until foamy and thick. Your coffee cream should be whipped until stiff peaks form.

Preparing the Cake

1. Dust the top of the cooled cake with icing sugar a little bit all over.
2. Carefully peel the layer of parchment paper off of the cake. 
3. Spread the coffee whipped cream over the surface of the cake, creating an even layer.
4. Use the corner of the parchment paper to carefully start to roll the cake into a tube-like shape.
5. Once you have started the roll, carefully roll the cake, shaping it as you continue to wrap it so that it keeps the shape you are going for.
6. Remove the pieces of parchment paper and transfer the cake onto a serving plate.
7. Refrigerate the cake before serving. Let it cool completely  for best results.

Get the scoop on more like this:

• Tofu Cheesecake Recipe Japanese
• How To Make Milk Eggless Tres Leches Cake Recipe
• Halloween Chocolate Cheesecake Recipe
• 3-Ingredient Strawberry Dump Cake Recipe