Coffee Swiss Roll

There’s something undeniably comforting about slicing into a Coffee Swiss Roll, the delicate sponge spiraling around a smooth, creamy filling that smells like your favorite café in the middle of baking day. This dessert strikes the perfect balance between rich and light, bitter and sweet. Whether it’s served beside a cup of strong espresso or as the showstopper at a weekend brunch, it always manages to steal the spotlight.

Behind the Recipe

The idea for this Coffee Swiss Roll was born on a lazy Sunday afternoon, with leftover brewed coffee and a sweet craving that wouldn’t quit. Rolling sponge cake might sound intimidating, but once you’ve done it once, you’ll want to do it again and again. The process itself is almost therapeutic. The aroma of fresh coffee mixing with the smell of sugar and vanilla makes the kitchen feel like a bakery tucked away in a sleepy Italian alley. It’s all about that cozy, feel-good vibe.

Recipe Origin or Trivia

Swiss rolls, despite the name, aren’t actually from Switzerland. These rolled sponge cakes are believed to have originated in Central Europe and have been embraced worldwide under many forms. The coffee variation is especially popular in Southeast Asia and parts of Europe, where coffee flavors are celebrated in cakes, breads, and desserts. This version is a nod to those global traditions with a simple homemade twist.

Why You’ll Love Coffee Swiss Roll

Let’s take a moment to appreciate why this sweet swirl is a must-try.

Versatile: Perfect as a midday snack, a dessert after dinner, or a brunch centerpiece.

Budget-Friendly: Uses simple pantry staples like flour, sugar, and eggs.

Quick and Easy: The whole thing comes together in under an hour, including baking and rolling.

Customizable: Change up the filling or spice it up with cinnamon or nutmeg.

Crowd-Pleasing: Everyone loves the coffee aroma and creamy filling combination.

Make-Ahead Friendly: Prepare it a day ahead, wrap it well, and let the flavors deepen.

Great for Leftovers: If there are any left, they store beautifully and taste even better the next day.

Chef’s Pro Tips for Perfect Results

A little expert insight goes a long way when it comes to achieving that flawless roll and silky-smooth filling.

• Make sure your eggs are at room temperature for maximum volume when beating.
• Roll the sponge while it’s still warm to prevent cracks.
• Use parchment paper to help roll and unroll without sticking.
• Let the sponge cool completely before adding the filling to avoid melting.
• Chill before slicing for clean, even rounds.

Kitchen Tools You’ll Need

You don’t need anything fancy, just a few basics to make this roll a reality.

Mixing Bowls: For whisking the sponge and whipping the filling.

Electric Mixer: Helps get that light, airy texture in both the batter and cream.

Jelly Roll Pan: This shallow pan ensures an even, flat sponge.

Parchment Paper: Keeps the sponge from sticking and helps with the rolling process.

Offset Spatula: Perfect for spreading the filling evenly.

Kitchen Towel: Useful for the initial roll while the sponge is still warm.

Ingredients in Coffee Swiss Roll

Each component in this recipe plays a role in building flavor and texture, and they all come together like magic.

1. Large Eggs: 4 eggs, room temperature. These provide structure and fluffiness to the sponge.
2. Granulated Sugar: 100 grams. Adds sweetness and helps whip air into the eggs.
3. Cake Flour: 90 grams. Keeps the sponge light and soft.
4. Instant Coffee Powder: 2 tablespoons dissolved in 2 tablespoons hot water. Delivers that rich coffee flavor.
5. Vanilla Extract: 1 teaspoon. Adds depth and balances the bitterness of the coffee.
6. Salt: A pinch. Enhances flavor across the board.
7. Heavy Whipping Cream: 240 ml. For the luscious filling.
8. Powdered Sugar: 3 tablespoons. Sweetens the whipped cream gently.
9. Cream Cheese (optional): 2 tablespoons. Adds tang and stability to the filling.

Ingredient Substitutions

Sometimes you just have to make do with what’s on hand. Here are some easy swaps:

Cake Flour: All-purpose flour sifted with 1 tablespoon cornstarch.

Instant Coffee: Strong brewed espresso, cooled.

Heavy Cream: Coconut cream for a dairy-free version.

Cream Cheese: Mascarpone or Greek yogurt for a different twist.

Ingredient Spotlight

Instant Coffee Powder: This brings deep coffee intensity without excess moisture.

Heavy Whipping Cream: Whips into a pillowy cloud that holds up inside the roll beautifully.

Instructions for Making Coffee Swiss Roll

Rolling into this recipe is as enjoyable as slicing into the final product. Just take it step by step and enjoy the process.

1. Preheat Your Equipment:
   Set your oven to 180°C (350°F). Line a 10×15 inch jelly roll pan with parchment paper.
2. Combine Ingredients:
   In a bowl, beat the eggs with sugar until pale and fluffy, about 5 minutes. Mix the dissolved coffee and vanilla into the egg mixture. Sift in cake flour and salt, and gently fold until just combined.
3. Prepare Your Cooking Vessel:
   Pour the batter evenly into the lined pan and tap it gently to release air bubbles.
4. Assemble the Dish:
   Bake for 10 to 12 minutes, or until the sponge springs back to touch. Let it cool for 2 minutes, then turn it out onto a kitchen towel dusted with powdered sugar. Peel off the parchment and gently roll it with the towel. Cool completely.
5. Cook to Perfection:
   While the roll is cooling, beat heavy cream with powdered sugar (and cream cheese, if using) until stiff peaks form.
6. Finishing Touches:
   Unroll the sponge, spread the filling evenly, then roll it back up. Wrap in cling film and refrigerate for at least an hour.
7. Serve and Enjoy:
   Slice cleanly with a sharp knife and serve with coffee or tea for the perfect treat.

Texture & Flavor Secrets

Every bite of this Coffee Swiss Roll gives you something to smile about. The sponge is soft and airy, almost cloud-like, while the filling brings in smooth, rich creaminess with a subtle tang. That coffee flavor? It lingers just long enough to make you want another bite.

Cooking Tips & Tricks

Getting the most from this dessert is all about the details:

• Roll the sponge while it’s still warm to avoid cracks.
• Chill the whipped cream before beating for best volume.
• Use a serrated knife to slice without squashing the roll.

What to Avoid

Some pitfalls can throw off the magic, but they’re easy to dodge.

• Overbaking the sponge, which makes it dry and hard to roll.
• Filling while the sponge is still warm, which can melt the cream.
• Skipping the chill time, which helps the roll hold its shape.

Nutrition Facts

Servings: 10
Calories per serving: 240

Note: These are approximate values.

Preparation Time

Prep Time: 20 minutes
Cook Time: 12 minutes
Total Time: 1 hour (includes cooling and chilling)

Make-Ahead and Storage Tips

This roll is a dream to make in advance. You can bake the sponge the night before and store it rolled in a towel. Fill it the next day and chill until serving. Wrapped well, it keeps in the fridge for up to 3 days and freezes beautifully too. Just thaw in the fridge overnight before serving.

How to Serve Coffee Swiss Roll

Cut thick slices and dust them with powdered sugar. Serve with a dollop of whipped cream or a drizzle of chocolate sauce. Fresh berries on the side add color and balance the richness.

Creative Leftover Transformations

Got leftovers? Cube the roll and layer it in a glass with whipped cream and fruit for a mini trifle. Or toast slices lightly and serve with vanilla ice cream for a fun texture twist.

Additional Tips

• Add a touch of cinnamon or nutmeg for a cozy spice kick.
• For extra elegance, drizzle the top with melted chocolate.
• Use flavored coffee for a fun variation, like hazelnut or vanilla blend.

Make It a Showstopper

Presentation matters. Chill before slicing for clean edges, and use a serrated knife. Dust with cocoa powder or add a few coffee beans on top for a bakery-style finish.

Variations to Try

• Mocha Swiss Roll: Add cocoa powder to the batter for a mocha twist.
• Tiramisu Style: Brush sponge with coffee syrup and add mascarpone to the filling.
• Vanilla Latte Version: Use vanilla whipped cream and add a dusting of cinnamon.
• Nutty Coffee Roll: Add chopped toasted walnuts to the filling.
• Caramel Coffee Roll: Swirl caramel sauce into the whipped cream.

FAQ’s

Q1: Can I make this without coffee?

Yes, simply skip the coffee and add a bit more vanilla or even cocoa powder for a different flavor.

Q2: How do I prevent the sponge from cracking?

Roll it while still warm and don’t overbake it. Moisture is key.

Q3: Can I freeze Coffee Swiss Roll?

Absolutely. Wrap tightly in plastic and foil. Thaw overnight in the fridge.

Q4: What can I use instead of cream cheese?

Mascarpone or even thick Greek yogurt work well.

Q5: Is this recipe gluten-free?

Not as written, but you can use a gluten-free flour blend.

Q6: What’s the best way to store leftovers?

Keep it wrapped in the fridge. Best eaten within 3 days.

Q7: Can I add cocoa powder to the filling?

Yes, for a mocha flavor, cocoa powder is a delicious addition.

Q8: How do I get a perfectly smooth roll?

Spread the filling evenly and roll gently but firmly. Chill helps set the shape.

Q9: Can I use whipped topping instead of cream?

You can, but it won’t be as rich or flavorful.

Q10: Can I make mini rolls instead?

Yes, divide the sponge and roll smaller sheets for individual servings.

Conclusion

There you have it, a Coffee Swiss Roll that brings together the warmth of coffee and the joy of baking into one sweet swirl. Whether you’re making it for guests or just treating yourself, trust me, it’s worth every bite. Now go on, roll up something delicious.

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