Coffee Swiss Roll

A simple yet elegant cake, Swiss roll coffee has a nice and soft coffee cream ice cream flanked by a soft and light coffee flavored chiffon cake. Enjoy this piece of cake to satisfy your coffee cravings.

One-piece piece of Swiss coffee rolls.

I made Swiss coffee for you today. Lightweight chiffon cake with the perfect aroma of coffee, you will like this one.

I really enjoyed this Ovaltine cake so I thought it would be better to make a similar cake. That is, something that also contains whipped cream.

Coffee flavored whipped cream enhances the taste of this Swiss coffee roll. The airy and thick texture filled with the taste of coffee is almost like a soft cloud of coffee that melts in your mouth.

I am a fan of rolls. I like how the sugar layer passes through the center when they are sliced. They are so beautiful themselves even without fancy decorations outside.

SWISS COFFEE COFFEE

Coffee chiffon cake is the champion of roll cake. This is not too thin and not too swollen so it rolls very well. The texture is not too smooth, but not too dry, providing perfect flexibility for entanglement.

The outer roll texture is what I dreamed of rolls, smooth, flat and not peeled. Thanks to the method of lubricating parchment paper!
The whipped cream icing is seasoned perfectly with coffee - not too strong and not too sweet. Pretty rich and very soft!
Close-up shot of rolled coffee slice.

HOW DO I MAKE A ROLL SWISS COFFEE?
Prepare a baking sheet

This is an important step. The pan must be prepared properly to get the nice and not peeled cake interior I'm talking about.

Brush a 12 x 18 inch pan with cooking spray.
Cut a piece of parchment paper slightly larger than the pan.
Align the pan with baking paper, loosen it to the corner and let it slightly widen on the edge of the pan.
Brush the baking paper well with cooking spray.
Make a Coffee Chiffon Cake

Ingredients

• 1 cup sugar
• 1 cup of flour all-purpose
• 1 tsp baking powder
• 1 tsp of baking soda
• 1/4 tsp salt
• 4 large egg yolks
• 1/2 cup canola oil
• 1/2 cup of water
• 1 tbsp vanilla extract
• 3 tsp instant coffee powder dissolved in 1 tsp hot water and let cool
• 6 large egg whites
• 1/2 cup sugar

For the Coffee Whipped Cream

• 1 cup of whipping cream
• 3/4 cup icing sugar
• 1 tsp instant coffee powder dissolved in 1 tsp hot water and let cool

Instructions

Preheat oven to 350 F and line 12x18 inch baking sheet with cooking spray. The pan pane parchment paper that extends a bit up to the edges of the pan. Grease the parchment paper well with cooking spray, too.

Sift together flour, 1 cup of sugar, baking powder and baking soda in a bowl. Add the salt and set the mixture aside.

In another bowl, stir together egg yolks, oil, water, vanilla extract and the cooled coffee mixture. Add half of the mixture and mix until incorporated. Add the remaining batter until smooth flour and stir.

Or use a handheld mixer, whisk the egg whites until soft peaks form. Gradually add sugar while the mixer is still running to beat until the stiff peaks form.

Using a rubber spatula, add a little egg whites to the yolk batter and stir until the mixture is smooth and has thinned down a bit. Fold the remaining egg whites to the yolk batter in three additions and stir until the color is uniform. Pour batter into prepared baking sheet and feed at 350 F for 10-12 minutes or until a toothpick is inserted in the middle of the cake comes out clean. Remove the cake from the oven and transfer it with its parchment paper onto a wire rack to let it cool to room temperature.

Make the Coffee Whipped Cream
In the bowl of your stand mixer, heavy cream and icing sugar beat together until soft peaks form. Add the cooled coffee mixture and beat until the mixture is thick and fluffy.

Roll the Cake

Dust the top of the cake with icing sugar all over. Before rolling the cake we need to peel off the parchment paper backing that it baked on. To do this: Cover the cake with a piece of parchment paper and place another baking pan over it. Turn the cake over, with the rack and all. Remove the wire rack and gently peel off the parchment paper. Reposition the parchment paper over the cake, place another baking pan and cake again and turn everything over once more. Remove the pan and the parchment. The cake is now facing right side up again.

The whipped coffee spread cream over the surface of the cake. Using the parchment paper that is under the cake, lifts the short edge of the cake that is closest to you. Start to roll the cake as you continue to lift the parchment paper along. Roll the cake until you reach the opposite end. Wrap the parchment paper over it and even out the roll by Shaping it with your hands. Transfer the cake to a serving plate and unwrap it. Chill before serving.

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