Coffee Roll Cake

This recipe for Coffee Roll Cake features a light and fluffy chiffon cake flavoured with coffee, filled with a luscious coffee cream.

Why you'll love this recipe

This recipe is a variation from my Perfect Swiss Roll Cake.

It's a light and fluffy chiffon sponge cake, and doesn't crack.

There's no addition of baking powder or other leaveners.

Using espresso powder really amps up that coffee flavour in the cake.

There's no need to pre-roll the cake in a towel!

Ingredients you'll need

For the coffee swiss roll recipe, you'll need:

• large eggs: egg whites and egg yolks separated while cold, and egg whites brought up to room temperature
• granulated sugar: adds sweetness to the cake
• pinch of sea salt
• vegetable oil: or any neutral vegetable oil
• strong coffee: cooled; you can use coffee powder, espresso powder, or instant coffee granules
• vanilla extract: use a good quality extract for the best flavor
• cake flour: sifted; if you don't have cake flour, you can substitute with 50g regular all-purpose flour and 10g cornstarch
• cream of tartar: is an acid that stabilizes the whipped egg white meringue; if you don't have it on hand, use 1 teaspoon lemon juice or white vinegar

For the coffee cream filling:

• heavy whipping cream: at least 36% milkfat, chilled
• espresso powder
• powdered sugar: or granulated sugar, to your taste

Substitutions

For a chocolate variation, you can substitute 10g cocoa powder for cake flour.

Alternatively, turn it into a mocha flavour with a combination of chocolate and coffee.

Or use hojicha powder to make a hojicha roasted tea roll cake.

How to make the coffee roll cake

Make the cake

Preheat oven to 375F.

Prepare a 9" by 13" baking sheet by lining it with parchment paper. Set aside.

In a large bowl, add in the egg yolks, 30g granulated sugar, pinch of salt, vegetable oil, cooled coffee and vanilla extract.

Whisk until combined.

Sift in cake flour and stir or whisk until just incorporated. Set aside.

In the bowl of a stand mixer fitted with a whisk attachment, add in the egg whites and begin whipping on medium-low speed until foamy.

Add in cream of tartar, and gradually increase the speed.

Gradually add in the remaining 30g granulated sugar, and continue whipping until the egg white meringue reaches soft peaks.

Take about ⅓rd of the whipped egg white meringue and fold it into the coffee egg yolk batter to lighten using a spatula.

Continue folding in the egg whites in ⅓rd additions, until all incorporated into the batter.

Pour batter into the prepared baking tray.

Give the tray a few taps on the counter to release any trapped air bubbles.

Smooth the surface with an offset spatula.

Bake at 375F for 13-15 minutes, or until the top of the cake is springy and dry to the touch.

Remove the cake and bang the tray on the counter to prevent shrinkage.

Transfer the cake to a wire rack to cool (not completely).

Make the coffee cream filling

In a mixing bowl, combine heavy whipping cream, espresso powder, and powdered sugar.

Whip until the coffee cream reaches firm peaks. Be careful not to overwhip or it will turn to butter.

Assemble

While the cake is slightly warm, peel off the parchment paper.

Transfer the cake to a large clean parchment paper.

Spread the coffee cream on the surface of the cake and smooth with an offset spatula.

Beginning from one end (long or short, up to you), roll the cake all the way, ending with the seam side facing down.

Wrap up the cake with parchment and seal the ends.

Place onto a tray and into the fridge to set for 4 hours.

Serve

Trim off the edges of the cake using a sharp serrated knife.

Decorate with additional whipped cream and coffee beans as a garnish.

Cut the cake into slices and serve as is, or if you're feeling indulgent, add a scoop of vanilla ice cream for a luxurious dessert.

FAQs and troubleshooting

Why did my cake crack?

It's possible that the egg white meringue was overwhipped.

Whip the egg whites to soft peaks, where you can see the tip of the meringue fall like a bird's beak.

Also, your oven temperature may be too hot, which can lead to cracking.

Can I use a different filling?

Of course, you can fill the cake with any filling you like.

Can I use more cream filling?

Yes, you can increase the amount of cream in the filling -- just a note that it may be a little more difficult to roll with more cream.

Can I make a thicker cake?

You can double the recipe and use the same size pan for a thicker cake.

Other roll cake recipes you may like

Be sure to check out these recipes:

Perfect Swiss Roll Cake

Snow White Swiss Roll Cake

Pandan Durian Cream Roll Cake

Blackberry Earl Grey Cream Roll Cake

Hojicha Roll Cake

White and Blue Butterfly Pea Cake Roll

Let me know if you try out this recipe -- tag me on Instagram @siftandsimmer or leave me a comment/rating below!

Print Recipe

4.91 from 10 votes

Coffee Roll Cake

This recipe for Coffee Roll Cake features a light and fluffy chiffon cake flavoured with coffee, filled with a luscious coffee cream.

Prep Time30 minutes mins

Cook Time15 minutes mins

Total Time45 minutes mins

Course: Dessert

Cuisine: Asian, Chinese

Servings: 8

Calories: 143kcal

Author: Michelle

For accuracy and precision in baking recipes, use weight (metric) measurements when available.

Ingredients

• 3 large eggs separated -- egg whites and egg yolks separated while cold, and egg whites brought up to room temperature
• 60 g granulated sugar divided
• pinch of sea salt
• 30 ml vegetable oil
• 30 ml strong coffee cooled, or espresso powder/instant coffee granules dissolved in 30ml water
• 1 teaspoon vanilla extract
• 60 g cake flour, sifted if you don't have cake flour, you can substitute with 50g regular all-purpose flour and 10g cornstarch
• ¼ teaspoon cream of tartar

Coffee Cream:

• 125 ml heavy whipping cream cold, at least 36% milkfat
• 2.5 g espresso powder
• 15 g powdered sugar or to your taste

Cook ModePrevent your screen from going dark

Instructions

For key visual process steps, refer to the body of the blog post.

Make the cake:

• Preheat oven to 375°F/191°C.
• Prepare a 9" by 13" baking sheet by lining it with parchment paper. Set aside.
• In a large bowl, add in the egg yolks, 30g granulated sugar, pinch of salt, vegetable oil, cooled coffee and vanilla extract.
• Whisk until combined.
• Sift in cake flour and stir or whisk until just incorporated. Set aside.
• In the bowl of a stand mixer fitted with a whisk attachment, add in the egg whites and begin whipping on medium-low speed until foamy.
• Add in cream of tartar, and gradually increase the speed.
• Gradually add in the remaining 30g granulated sugar, and continue whipping until the egg white meringue reaches soft peaks.
• Take about ⅓rd of the whipped egg white meringue and fold it into the coffee egg yolk batter to lighten using a spatula.
• Continue folding in the egg whites in ⅓rd additions, until all incorporated into the batter.
• Pour batter into the prepared baking tray.
• Give the tray a few taps on the counter to release any trapped air bubbles.
• Smooth the surface with an offset spatula.
• Bake at 375°F/191°C for 13-15 minutes, or until the top of the cake is springy and dry to the touch.
• Remove the cake and bang the tray on the counter to prevent shrinkage.
• Transfer the cake to a wire rack to cool (not completely).

Make the coffee cream filling:

• In a mixing bowl, combine heavy whipping cream, espresso powder, and powdered sugar.
• Whip until the coffee cream reaches firm peaks. Be careful not to overwhip or it will turn to butter.

Assemble:

• While the cake is slightly warm, peel off the parchment paper.
• Transfer the cake to a large clean parchment paper.
• Spread the coffee cream on the surface of the cake and smooth with an offset spatula.
• Beginning from one end (long or short, up to you), roll the cake all the way, ending with the seam side facing down.
• Wrap up the cake with parchment and seal the ends.
• Place onto a tray and into the fridge to set for 4 hours.

Serve:

• Trim off the edges of the cake using a sharp serrated knife.
• Decorate with additional whipped cream and coffee beans as a garnish.
• Cut the cake into slices and serve as a dessert, or a snack.

Nutrition

Calories: 143kcal | Carbohydrates: 16g | Protein: 3g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 79mg | Sodium: 28mg | Potassium: 75mg | Fiber: 0.2g | Sugar: 10g | Vitamin A: 320IU | Vitamin C: 0.1mg | Calcium: 21mg | Iron: 0.4mg

The nutritional information provided should be considered as approximate and is not guaranteed. Please use your best judgment to ensure food is safely prepared and/or a good fit for your diet.

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