Coffee Swiss Roll with Soft Chiffon Cake and Whipped Cream

What Is Coffee Swiss Roll?

A coffee swiss roll is a light and airy sponge cake rolled up with a fluffy whipped cream filling. This version uses a soft coffee chiffon cake base flavored with instant espresso powder, paired with a coffee whipped cream that adds a double dose of fragrant flavor.

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The result is a plush roll that tastes similar to the cakes you find at Asian bakeries. It is not too sweet, which lets the coffee flavor shine through, and it makes a wonderful dessert for coffee lovers or any special occasion at home.

Notes from the baker

I first fell in love with coffee swiss rolls at a small neighborhood bakery, and I have been chasing that perfect soft, fluffy texture in my own kitchen ever since.

This coffee swiss roll is the result of many test batches, and I am so happy to finally share it with you. Swiss rolls are one of my favorite cakes to make because they are so much easier than a layer cake.

You only need one baking tray to make one cake sheet, and you simply roll the cake up with whipped cream instead of frosting multiple cake layers.

The cake to cream ratio is perfect, in my opinion, and the espresso flavor makes the whole kitchen smell incredible while it bakes.

Why you’ll love this recipe

This coffee swiss roll is everything you want in a homemade dessert: soft, fluffy, fragrant, and surprisingly simple to make. Here is why it deserves a spot in your baking rotation.

• Soft and fluffy chiffon cake. The cake is made with a reliable chiffon base that does not crack or rip when rolled, and it tastes just like the cakes from Asian bakeries.
• Light and airy whipped cream. The filling is a perfect whipped cream that is not too sweet or too heavy like typical frosting.
• Easy and delicious coffee flavor. Espresso powder adds fragrant coffee flavor to both the cake and the whipped cream for double the taste.
• Stays soft in the fridge. Since this cake contains no butter, it stays soft even when served cold, making it a great make ahead dessert for parties and gatherings.

Tools

You only need a few key tools to make this coffee swiss roll at home. Having the right equipment makes the rolling and whipping steps much easier.

• 12×17 inch baking tray. The cake sheet bakes in a standard 12×17 inch baking tray, the same kind I use for baking cookies. Any similarly sized jelly roll pan works, as long as the walls are at least 1 inch tall.
• Electric hand mixer. A hand mixer or stand mixer is essential for whipping the egg whites and the whipped cream to stiff peaks.
• Offset spatula. An offset spatula has the perfect angle for smoothing the whipped cream onto the cake sheet and for cleaning up any uneven edges.

Ingredient notes

As always, the full recipe card with exact amounts and instructions is at the bottom of this post.

Keep reading for a closer look at each ingredient and why it matters in this coffee swiss roll.

Coffee Chiffon Cake

Coffee Whipped Cream

Room temperature egg whites whip up faster, so set your eggs out about 30 minutes before you start. Cream of tartar is an acidic powder that helps stabilize the egg whites and helps them whip into a stable meringue.

If you do not have it, a splash of vinegar or lemon juice works, or you can simply omit it. Cake flour is preferred for its lower gluten content, which makes a lighter, more flexible sponge.

Espresso powder gives a stronger coffee flavor than instant coffee and adds no extra liquid, which keeps the roll cake light and stable. Baking powder is a small safeguard in case the meringue does not rise quite enough. Keep your whipping cream cold for the best volume.

Tips for making the best coffee swiss roll

Follow these four tips for a flawless roll with a tight spiral and no cracks.

• Keep egg yolks out of the whites. Even a tiny bit of yolk or oil in the egg whites will prevent them from whipping properly. Crack each egg into a small bowl first, then pass the yolk back and forth between clean hands so the whites slip through into the mixing bowl. This also keeps the rest of the batch safe if one yolk breaks.
• Whip to stiff peaks. The meringue is ready when you lift the mixer and the peaks stand up with tips that gently curl over. Avoid very high speed, which creates large air bubbles that collapse during baking.
• Pre roll the warm cake. After about 5 minutes of cooling, roll the cake up with the parchment paper while it is still warm. This trains the cake to hold its shape and prevents cracking once it has cooled completely.
• Chill before slicing. Chill the assembled roll for at least 3 hours so the cream sets. Cutting too early causes the cream to squish out and the spiral to lose its shape.

Pro tip: If you are short on time, chill the assembled roll overnight instead of 3 hours. An overnight chill actually gives the cleanest, most defined slices.

Storage

This coffee swiss roll keeps beautifully, which makes it a great make ahead dessert. Store it in an airtight container or covered on a plate in the fridge for up to 5 days.

Since there is no butter in the cake, it stays soft even straight from the fridge. If you prefer a softer texture, let it sit at room temperature for 15 minutes before serving.

Leftovers can be frozen in an airtight container or wrapped well in plastic wrap and foil for up to 1 month. Thaw in the fridge overnight before eating, and slice just before serving for the cleanest swirl.

Frequently Asked Questions

More swiss roll recipes to try

If you love this coffee swiss roll, you will enjoy these other roll cake flavors from the blog: Matcha Roll Cake, Mocha Roll Cake, Ube Roll Cake, Strawberry Swiss Roll, and Pandan Swiss Roll.

Each one uses the same soft chiffon base with a different flavor twist. For another coffee treat, try my Coffee Butter Cookies, and if you love Asian style swiss rolls, you might also enjoy this Chinese Swiss Roll recipe.

For more inspiration, see how other bakers approach this classic with a coffee swiss roll recipe from Sugar Yums, a homemade coffee roll cake from Bakeomaniac, an espresso swiss roll cake from The Flavor Bender, or an easy coffee cream roll from Live Well Bake Often.

Coffee Swiss Roll

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What Is Coffee Swiss Roll? A coffee swiss roll is a light and airy sponge cake rolled up with a fluffy whipped cream filling.

• Total Time: 274 min
• Yield: 8 slices 1x

Ingredients

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Coffee Chiffon Cake
6 large eggs, room temperature
¼ teaspoon cream of tartar
150 g granulated sugar, divided into 100g + 50g
50 g milk, dairy or non-dairy
50 g oil, e.g. canola oil
1 teaspoon vanilla extract
110 g cake flour
2 tablespoons espresso powder
½ teaspoon baking powder

Coffee Whipped Cream
400 g whipping cream, cold
40 g powdered sugar
1 ½ teaspoon espresso powder
1 teaspoon vanilla extract

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Instructions

Coffee Chiffon Cake
1-Preheat oven to 350°F: Preheat oven to 350°F. Line a 12×17″ baking tray with parchment paper cut to size on the bottom only and set aside.
2-Separate the egg whites and egg yolks: Separate the egg whites and egg yolks into two large mixing bowls, being careful not to get any yolk in the egg whites. Set the bowl of egg yolks aside.
3-To the egg whites, add cream of: To the egg whites, add cream of tartar. Use an electric hand mixer to beat the egg whites on low-medium speed until they become frothy like cappuccino foam. Add 100g of sugar, one spoonful at a time, mixing in between each addition. After all the sugar has been added, continue beating on medium-high speed until the meringue becomes stiff peaks. Set aside.
4-To the egg yolks, add the remaining: To the egg yolks, add the remaining 50g of sugar. Use the same hand mixer to mix until combined. Add the milk, oil, and vanilla extract and mix until combined.
5-Hold a fine mesh sieve above the: Hold a fine mesh sieve above the mixing bowl and add in the flour, espresso powder, and baking powder. Sift them into the egg yolk mixture. Mix on low speed until the flour has just combined.
6-Add about ⅓ of the egg white: Add about ⅓ of the egg white meringue into the egg yolk mixture and fold together with a spatula, making sure to scrape the bottom of the bowl. Add the rest of the meringue and fold together until no streaks remain. Again, make sure to scrape the bottom and sides of the bowl where thicker batter can stick.
7-Pour the batter into your lined baking: Pour the batter into your lined baking tray. Use an offset spatula to spread the batter into the corners and edges of the pan and smooth the batter into an even layer.
8-Bake for 13-14 minutes or until the: Bake for 13-14 minutes or until the edges are lightly browned and the top of the cake sheet is puffed up.
9-Let the cake cool on a wire: Let the cake cool on a wire rack for only about 5 minutes before running an offset spatula around the edges of the pan to release the cake. Place a wire rack on top of the pan, grip both sides of the pan and rack (with oven mitts), and flip the cake onto the rack. Peel the parchment paper off the cake. Place a fresh sheet of parchment paper on top and flip the cake onto the parchment paper.
10-While the cake is still warm, roll: While the cake is still warm, roll the cake up with the parchment paper starting from a short end. Let the cake cool completely in this rolled-up log shape.

Coffee Whipped Cream
11-To a mixing bowl, add the whipping: To a mixing bowl, add the whipping cream, powdered sugar, espresso powder, and vanilla extract. Use a hand mixer or whisk to whip until it becomes stiff peaks.
12-Unroll your cooled cake sheet: Unroll your cooled cake sheet. Add dollops of whipped cream on top of the cake sheet. Use an offset spatula to spread the cream into a thick, even layer. Leave the last 1″ at the end of the cake sheet empty.
13-Roll the cake up in the same: Roll the cake up in the same way as before. When you get to the end of the roll, place a sheet of plastic wrap next to the cake so that you can roll the cake right onto the plastic wrap. Use an offset spatula to remove any excess cream that squishes out of the seam. Use any remaining cream to fill in the ends of the roll. Wrap the cake roll in plastic wrap and chill in the fridge for at least 3 hours or overnight to allow the cream to set.
14-Before serving, use a serrated knife to: Before serving, use a serrated knife to cut off about ½” off both ends of the roll to reveal the swirl. Cut the cake into 1-1.5″ slices.

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• Author: Ruby Bennett
• Prep Time: 80 min
• Cook Time: 14 min
• Method: bake