Description
A light, fluffy sponge cake infused with rich coffee and wrapped around a smooth, creamy filling. This Coffee Swiss Roll is the perfect afternoon treat with bold flavor and elegant presentation.
Ingredients
Scale
- 4 large eggs, room temperature
- 100 grams granulated sugar
- 90 grams cake flour
- 2 tablespoons instant coffee powder dissolved in 2 tablespoons hot water
- 1 teaspoon vanilla extract
- Pinch of salt
- 240 ml heavy whipping cream
- 3 tablespoons powdered sugar
- 2 tablespoons cream cheese (optional)
Instructions
- Preheat the oven to 180°C (350°F) and line a 10×15 inch jelly roll pan with parchment paper.
- In a bowl, beat the eggs with sugar until pale and fluffy, about 5 minutes. Mix in the dissolved coffee and vanilla extract. Sift in the cake flour and salt, gently folding to combine.
- Pour the batter evenly into the lined pan and tap to remove air bubbles.
- Bake for 10–12 minutes or until the sponge springs back to touch. Let it cool for 2 minutes, then turn out onto a powdered sugar-dusted kitchen towel. Peel off parchment, gently roll with the towel, and cool completely.
- Beat heavy cream with powdered sugar and optional cream cheese until stiff peaks form.
- Unroll the sponge, spread the filling evenly, then re-roll. Wrap in cling film and refrigerate at least 1 hour.
- Slice and serve chilled.
Notes
- Roll the sponge while warm to avoid cracks.
- Chill the whipped cream before beating for better volume.
- Use a serrated knife for clean slicing.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: European
Nutrition
- Serving Size: 1 slice
- Calories: 240
- Sugar: 15g
- Sodium: 60mg
- Fat: 14g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 100mg