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Coffee Swiss Roll

Fluffy sponge roll filled with creamy coffee frosting, perfect for cozy afternoons and a delightful treat for family and friends.
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Prep Time 20 minutes
Cook Time 11 minutes
Total Time 1 hour 30 minutes
Servings: 8 servings
Course: Dessert, Snack
Cuisine: European, German
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

For the Sponge
  • 5 pieces medium eggs room temperature
  • 90 g fine sugar
  • 80 g wheat flour
  • 20 g cornstarch
  • 1 tsp baking powder
For the Coffee Cream Filling
  • 250 ml whipping cream well chilled
  • 1.5 tbsp instant espresso powder
  • 1 tbsp hot water to dissolve espresso powder
  • 60 g powdered sugar
  • 1 tsp vanilla paste
  • unsweetened cocoa powder for dusting

Equipment

  • Oven
  • Mixing Bowls
  • Whisk or Electric Mixer
  • Baking Sheet
  • Parchment Paper
  • Kitchen Towel

Method
 

  1. Step 1: Preheat oven to 180°C (356°F) top and bottom heat. Beat eggs and sugar together for several minutes until light and foamy to ensure airiness.
  2. Step 2: In a separate bowl, mix flour, cornstarch, and baking powder. Gently fold this mixture into the egg mixture to retain the airiness.
  3. Step 3: Spread the batter evenly on a baking sheet lined with parchment paper. Bake the sponge for 9–11 minutes until elastic and lightly golden.
  4. Step 4: Prepare a clean kitchen towel and dust it generously with cocoa powder. Immediately invert the hot sponge onto the towel, peel off the parchment paper, and roll the sponge loosely with the towel. Let it cool.
  5. Step 5: Whip the cold cream until stiff. Dissolve the instant espresso powder in 1 tbsp hot water and let cool. Fold espresso, powdered sugar, and vanilla paste into the whipped cream.
  6. Step 6: Unroll the cooled sponge carefully, spread the coffee cream evenly, then roll tightly again. Chill the roll for at least 1 hour.
  7. Step 7: Before serving, dust the Swiss Roll generously with cocoa powder, slice, and enjoy.

Notes

For a lighter version, use half-and-half instead of heavy cream. Add cinnamon or cardamom to the cream for a wintery twist. You can make the roll a day ahead for best flavor. Store in the fridge for 2–3 days or freeze wrapped tightly.