• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Sift & Simmer
Matcha, tea-infused baking recipes & modern Asian favourites
  • About
  • Recipes
  • Pantry
    • Matcha 101: A Beginner's Guide
    • Hojicha 101: A Beginner's Guide
  • Subscribe
  • Navigation Menu: Social Icons

    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • YouTube
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • About
  • Recipes
  • Contact
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • YouTube
  • ×

    Home » Recipes » Cakes

    Coffee Roll Cake

    Published: Feb 10, 2023 by Michelle · 7 Comments

    Share this recipe!

    • Facebook
    • Email
    • Twitter
    Jump to Recipe - Print Recipe

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

    Slice of coffee roll cake on a white plate.

    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.

    Whole coffee roll cake on a wooden board.

    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.

    Step by step photos on how to make coffee roll cake.Step by step photos on how to make coffee roll cake.

    Coffee roll cake on a wooden board.

    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!

    Slice of coffee swiss roll cake on a white plate with fork.

     

    Print Recipe
    5 from 6 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 mins
    Cook Time15 mins
    Total Time45 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
    Prevent 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.

      Did you try this recipe?Mention @siftandsimmer or tag #siftandsimmer!
      « Mochi Donuts (Pon de Ring)
      Simple Syrup »

      Reader Interactions

      Comments

      1. Neil

        February 10, 2023 at 11:35 pm

        5 stars
        I love Swiss Rolls and its so long since I made one. Mine are always just with jam and cream in them so as a huge fan of coffee, this coffee swiss roll cake is right up my street!

        Reply
        • Michelle

          February 11, 2023 at 7:16 pm

          Thank you Neil! You'll love this double coffee version with coffee in the cake and in the cream! 🙂

      2. Dawn

        February 13, 2023 at 9:44 am

        5 stars
        I love coffee flavoured desserts to this one is right up my alley. Such a pretty presentation too with the roll. Love a thick slice right now with a big cup of coffee. Would hit the spot on this cold day. 🙂

        Reply
      3. Raymund | angsarap.net

        February 13, 2023 at 3:17 pm

        5 stars
        Wow, this coffee roll cake recipe sounds amazing! I love how the chiffon cake is infused with coffee flavor and filled with a delicious coffee cream. Can't wait to try it out!

        Reply
      4. Ben | Havocinthekitchen

        February 13, 2023 at 4:43 pm

        5 stars
        Such a beautiful roll cake, so elegant and neat. Great coffee flavour, too. And you can also turn it into a tiramisu roll cake by incorporating some mascarpone into the filling.

        Reply
      5. Tasia

        February 13, 2023 at 10:52 pm

        5 stars
        Coffee is such a favorite and I love how you infused this cake roll with it!

        Reply
      6. Linsey

        March 22, 2023 at 4:38 pm

        5 stars
        I tried this recipe this afternoon and it turned out great. The coffee cake roll was very aromatic, perfect pairing for my afternoon tea!

        Reply

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




      This site uses Akismet to reduce spam. Learn how your comment data is processed.

      Primary Sidebar

      About Me

      My name is Michelle and Sift & Simmer is a food recipe blog featuring easy, creative and delicious recipes. I believe that the best food is made from scratch. Read More…

      Follow Me

      • Facebook
      • Instagram
      • Pinterest
      • RSS
      • YouTube

      Popular Recipes

      Matcha Crepes

      Matcha Snickerdoodle Cookies

      Matcha con Panna (Matcha with Cream)

      Matcha Latte

      Footer

      ↑ back to top

      About

      About

      Privacy Policy

      Newsletter

      Subscribe for the latest recipes and updates directly to your inbox!

      Contact

      Contact

      Copyright © 2017-2023 Sift & Simmer

      All images and content are copyright protected. Do not use without prior permission.