Delicious Coffee Swiss Roll Recipe for Coffee Lovers
Are you tired of the same old cake recipes that are bland and boring? Do you crave something new and exciting to add to your dessert repertoire? Look no further, because I have the perfect recipe for you – a Coffee Swiss Roll Cake!
This exquisite dessert combines the light and airy texture of a chiffon cake with the rich, bold flavors of coffee. The subtle sweetness of the cake is perfectly balanced by the bitterness of the coffee, resulting in a taste that is simply divine.
What sets this recipe apart from others is its unique presentation. The cake is expertly rolled into a beautiful spiral, creating an eye-catching centerpiece for any dinner party or special occasion.
Not only does this cake taste amazing, but it is also surprisingly easy to make. With just a few simple ingredients and some basic baking techniques, even novice bakers can achieve impressive results.
So why not try something new with this Coffee Swiss Roll Cake? Impress your guests or treat yourself to a decadent dessert that is sure to become a new favorite.
Why You’ll Love This Recipe
Do you have a sweet tooth and love coffee? If so, this recipe is calling your name! Introducing the Coffee Swiss Roll Cake. This dessert is a perfect blend of fluffy sponge cake infused with rich coffee flavor, layered with whipped cream and rolled into an enticing spiral.
One reason why you’ll love this recipe is that it’s a classic dessert with a modern twist. Forget the boring vanilla or chocolate sponge cake, it’s time to impress your guests with a delicious Coffee Swiss Roll Cake. The delicate swirls of mocha sponge cake filled with layers of whipped cream will elevate your dessert table and steal the show.
Another reason why this recipe is loveable is its versatility. Whether you’re serving a small family gathering or hosting a large party, the Coffee Swiss Roll Cake is perfect for any occasion. You can slice it into thin portions for tea time or serve generous wedges for a decadent after-dinner treat.
Furthermore, this recipe offers plenty of opportunities for customization. You can play around with the frosting by adding Baileys Irish Cream to achieve a boozy twist or try dusting cocoa powder on top for the ultimate chocolate-coffee combo. Additionally, you can garnish with crushed walnuts, drizzle melted chocolate over Slice it to decorate with chocolates-covered coffee beans.
Lastly, you’ll love this recipe because it’s surprisingly easy to make! Even if you’re not a baking expert, you can still nail this dessert by following our step-by-step guide. The best part is that you don’t need any fancy equipment and all ingredients are commonly found in most pantries.
In conclusion, the Coffee Swiss Roll Cake is not only visually stunning but also deliciously satisfying! It’s versatile, customizable, and easy to make which can be enjoyed any time of year for any occasion. So grab some coffee brew up a pot of tea and let’s start baking!
Ingredient List
Before starting the coffee Swiss roll recipe, make sure to have all of your ingredients ready. This is a list of everything you need:
- For the cake:
- 3 large eggs, room temperature
- 75g caster sugar
- 1 cup cake flour
- 2 tsp baking powder
- Pinch of salt
-
3 tbsp coffee dissolved in 1 tbsp water, at room temperature
-
For the filling:
- 250ml heavy cream
- 1 tbsp instant coffee granules
-
2 tbsp caster sugar
-
For the frosting (optional):
- 125g dark chocolate, chopped and melted
-
125ml double cream
-
For decoration (optional):
- Chocolate-covered coffee beans
Note that you can substitute regular brewed coffee for the instant coffee in this recipe. For best results, choose a high-quality blend with a rich and robust flavor.
The Recipe How-To
Step 1: Making the Sponge
To start making Coffee Swiss Roll, preheat your oven to 350°F (180°C) and line a 12×17 inch (30x45cm) baking tray with parchment paper.
In a mixing bowl, whisk together 3 large eggs and 75g caster sugar until pale and fluffy. Add in 2 teaspoons of instant coffee powder dissolved in 1 tablespoon of boiling water and mix well. Sift in 3/4 cup (100g) cake flour and 1 teaspoon of baking powder into the egg mixture. Use a spatula to fold the dry ingredients into the wet ingredients until just incorporated.
Pour the cake coffee batter into the prepared pan and spread it evenly with an offset spatula. Tap the pan gently on the counter to remove any air bubbles.
Bake the coffee sponge for 10-12 minutes or until lightly golden brown and springs back when touched.
Step 2: Rolling The Cake
Once done, immediately invert the coffee chiffon sponge onto a piece of parchment paper dusted with caster sugar.
Peel off the parchment paper that was used during baking, cover the cooked sponge with another piece of parchment paper, then gently roll up the sponge along with the parchment paper. Let it cool completely on a wire rack while still being rolled up, this will help keep it in a curved shape without cracking when later filled with icing.
Step 3: Making The Filling
To make the filling for our cottony-soft Coffee Swiss Roll, dissolve two tablespoons of instant coffee granules in one tablespoon of hot water.
Whisk together whipping cream (35% fat) and icing sugar until soft peaks form. Add in dissolved coffee granules to taste or add some Baileys Irish Cream for a Tiramisu-inspired filling. Be careful not to over-whip your cream mixture or else it will go from soft and billowy to grainy and clumpy.
Step 4: Filling The Cake
Carefully unroll the cooled coffee sponge and fill it with your preferred whipped cream filling. Spread it evenly leaving about 1/2 inch border all around.
Use the parchment paper to aid in rolling the coffee swiss roll into a tight log, keeping its shape by using minimal pressure. Chill for at least an hour or overnight in the fridge until firm enough to slice.
Step 5: Garnish And Serve
When ready to serve, dust with cocoa powder and decorate with chocolate-covered coffee beans, walnuts or any other toppings you like.
Slice the Coffee Swiss Roll into portions just before serving to preserve its fresh cottony-soft texture. Enjoy it with a strong Vietnamese coffee or pair it with a walnut cake for a delicious dessert combination.
Substitutions and Variations
If you’re feeling creative, there are many substitutions and variations that can be made to this coffee Swiss roll recipe. Here are some suggestions to try out:
– Chocolate coffee Swiss roll: Instead of using only cocoa powder in the sponge cake, use melted chocolate for an extra chocolate-y flavor. Use 50g of cocoa powder and 100g of melted chocolate for the sponge cake.
– Whipped cream alternatives: For a fun twist, replace the whipped cream filling with flavored creams such as Baileys Irish Cream or Vietnamese coffee cream. To make the Vietnamese coffee cream, mix 2 tbsp of instant coffee with 1 cup of heavy cream and 1/4 cup of icing sugar.
– Tiramisu style cake roll: Transform your coffee Swiss roll into a tiramisu-inspired dessert by brushing the sponge cake with strong coffee before spreading a mascarpone cheese-based filling onto it.
– Roll cakes with walnuts: Add a crunchy texture and depth of flavor to your coffee Swiss roll by incorporating toasted walnuts into the sponge cake batter or filling.
– Mocha roll: Combine chocolate and coffee flavors in one delicious baked good by adding 2 tbsp of instant coffee dissolved in 1 tbsp of hot water to your chocolate sponge cake batter.
By experimenting with these substitutions and variations, you can create a unique custom version of this classic cake roll recipe. The possibilities are endless – let your creativity run wild!
Serving and Pairing
Once you have baked and cooled your coffee Swiss roll, it’s time to serve it up and enjoy what you’ve created. This delicate cake is great for a wide range of occasions, whether you’re sharing it with friends and family or serving it up as a dessert. Let me tell you how to serve and pair it perfectly.
When it comes to serving, the coffee Swiss roll can be sliced into easy-to-handle pieces that are perfect for a light snack or as part of a larger breakfast spread. The cake can be served alone, but combining it with some fresh whipped cream, chocolate covered coffee beans or even with some warm melted chocolate sauce elevates the flavors and texture to the next level.
Looking for pairing options? A cup of coffee is an obvious choice, but try serving your coffee Swiss roll with a dollop of Irish Baileys cream or tiramisu for a luxury twist. Alternatively, you can pair it with walnut cake if you want something nutty or go for a mocha roll if you want to add more coffee flavor.
Whether you’re in the mood for something sweet or just want to enjoy the taste of coffee in your dessert, this cake is sure to satisfy your cravings. Any way you choose to serve or pair it, the cottony-soft coffee chiffon swiss roll will delight your senses like no other dessert. Enjoy!
Make-Ahead, Storing and Reheating
The Coffee Swiss Roll recipe is a scrumptious treat that you would want to savor every moment. However, if you have made too much, or if you are planning to serve it later, it is important to be aware of how to store this roll properly to keep its cottony soft texture.
When storing the cake, ensure that it is cool and dry before wrapping it tightly in plastic wrap or aluminum foil. You can also place a layer of plastic wrap or parchment paper between the layers. If stored correctly, it will last up to 3 days in the refrigerator.
If you want to make this roll recipe ahead of time, you can wrap the sponge cake with plastic wrap and store it in an airtight container. The filling can be refrigerated separately until ready to use. When ready to assemble, take out the ingredients from the fridge about 30 minutes beforehand and let them come to room temperature before assembly.
When it is time to reheat this dessert, you can try warming slices slightly in the microwave for about 20 seconds until they reach your desired temperature. This should help retain their moisture and fluffiness but avoid overheating since it may lead to a dryer cake with crispy edges.
Pairing your Coffee Swiss Roll with fresh whipped cream, chocolate covered coffee beans or some warm cocoa completes this delicious dessert either on a cozy night while cuddling with your loved one or just by yourself enjoying a book after dinner.
In conclusion, proper storage techniques can extend your enjoyment of this treat, allowing you to keep enjoying its delightful flavors even several days after it was made.
Tips for Perfect Results
Making a perfect coffee Swiss roll is easier than it seems. Here are some tips to follow that can help you achieve sensational results with this recipe:
1. Use room temperature eggs: Make sure to take the eggs out of the fridge 30 minutes before using them in the recipe. Room temperature eggs whip up more easily and produce better volume.
2. Sift your dry ingredients: For best results, sift your flour, baking powder, and salt together. This will ensure a uniform texture and prevent small lumps from forming in your batter.
3. Dissolve coffee properly: Be sure to dissolve your instant coffee granules or powder in hot water before adding them to the batter. This way, they will mix evenly throughout the cake.
4. Roll the cake while it’s still warm: Avoid waiting for the cake to cool completely before rolling it. Rolling the cake while still warm makes it more supple and pliable, preventing it from cracking or tearing.
5. Use a clean and un-greased baking sheet: The key to success with this recipe is to use an un-greased baking sheet lined with baking parchment paper. This allows the cake to attach itself to the paper, making it easier to roll.
6. Dust lightly with caster sugar: Sprinkle caster sugar on top of the parchment paper before pouring in the batter. This light layer of sugar adds flavor and helps prevent sticking.
7. Don’t overwhip your cream: Beat your heavy cream until soft peaks form, but be careful not to overwhip it as it might turn grainy and difficult to spread smoothly on the cake.
8. Roll gently but tightly: When rolling your Swiss roll, do it gently but firmly taking care not to overdo it as you don’t want to compress your filling too much.
With these tips in mind, you’ll be able to create a perfect coffee Swiss roll that is fluffy, moist, and delicious.
Bottom Line
In conclusion, the coffee Swiss roll recipe is perfect for those who love coffee and are looking for a unique twist on a classic dessert. With its fluffy coffee sponge, decadent whipped cream filling, and delightful chocolate covered coffee beans, this cake is sure to impress.
By following the detailed instructions and tips provided in this article, you can make a perfect cottony-soft coffee chiffon swiss roll that will be the star of your next gathering. With many possible variations on this recipe such as adding baileys Irish cream or making it into a tiramisu cake, you can tailor it to your tastes and creativity.
Whether you’re a seasoned baker looking for something different or new to baking, the coffee Swiss roll recipe is an excellent choice for an impressive yet approachable dessert. So give this recipe a try and discover the wonderful taste of coffee, paired with the lightness and delicate texture of chiffon cake.
Coffee Swiss Roll Recipe
Ingredients
- 1 ounce butter
- 3 large eggs
- 3 ounces sugar
- 1 tablespoon coffee, essense (or mix instant in hot water, VERY strong)
- 3 ounces flour
- 1 pinch salt
- 1 tablespoon hot strong coffee
- 6 tablespoons cherry jam, warmed
- 2/3 cup heavy cream
- 1 tablespoon coffee liqueur
- 4 tablespoons chocolate, coarsely grated
Instructions
- Preheat oven to 425°F.
- Butter an 8x12 pan or use silpat and line with waxed paper or parchment.
- Put the eggs, sugar and coffee essence in a large bowl over a pan of hot water and whisk until the mixture is pale and leaves a thick trail.
- Remove from the heat and sift half the flour and salt over the egg mixture. Fold it in, carefully.
- Repeat with the remaining flour and add the hot coffee.
- Turn the mixture into the prepared pan, tilting it until evenly covered.
- Bake just above the center of the oven for 10 minutes or until well risen and springy.
- Have wax or parchment paper drenched in sugar at the ready. Turn the sponge cake onto the paper and foll at once from the short side.
- Cool on a wire rack covered with a dish cloth. Be sure to put the loose end down.
- Whip the cream and liqueur together.
- Warm the jam.
- When cold, carefully unroll the cake and remove the paper.
- Brush with the warm jam and then spread with the cream mixture.
- Re-roll.
- Sprinkle grated chocolate on top.
Add Your Own Notes
Nutrition
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