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Coffee Cream Swiss Roll

Fluffy sponge cake rolled with a delicate coffee cream filling—this quick and easy Swiss roll is perfect for coffee lovers and cozy afternoons.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 1 hour
Servings: 8 servings
Course: Dessert, Snack
Cuisine: German
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

For the Sponge Cake
  • 4 units eggs for fluffy sponge
  • 100 g sugar for sweetness
  • 100 g flour foundation of the dough
  • 1 tsp baking powder to help the sponge rise
For the Coffee Cream Filling
  • 200 ml whipping cream for creamy coffee filling
  • 2 tbsp instant coffee provides coffee aroma
  • 50 g powdered sugar sweetens the cream
  • 1 tsp vanilla extract enhances flavor
  • chocolate shavings for decoration and crunch

Equipment

  • Oven
  • Baking Sheet
  • Mixing Bowl
  • Whisk or Electric Mixer
  • Sieve
  • Clean Kitchen Towel

Method
 

  1. Step 1: Preheat oven to 180°C (350°F) and line a baking sheet with parchment paper.
  2. Step 2: Beat eggs and sugar in a large bowl until pale and creamy, about 5 minutes, to achieve a fluffy sponge.
  3. Step 3: Sift flour and baking powder, then gently fold into the egg mixture, being careful to preserve the airiness.
  4. Step 4: Spread batter evenly on the prepared baking sheet and bake for 10–12 minutes until golden brown.
  5. Step 5: Immediately turn the sponge onto a clean, damp kitchen towel, peel off the parchment paper carefully.
  6. Step 6: Roll the sponge up with the towel from the long side and let cool to prevent cracking.
  7. Step 7: Whip the cream with instant coffee, powdered sugar, and vanilla extract until stiff peaks form. Adjust coffee amount to taste.
  8. Step 8: Unroll the cooled sponge carefully, spread the coffee cream evenly, then roll the cake back up.
  9. Step 9: Place the roll on a serving plate, sprinkle with chocolate shavings for decoration, and refrigerate for at least one hour to set.

Notes

Try using espresso powder instead of instant coffee for a stronger flavor. Add a splash of Amaretto or Baileys to the cream for a festive touch. For chocolate lovers, mix cocoa powder into the cream. Store refrigerated for up to 2 days.