A simple yet elegant cake, coffee Swiss roll has a nice and creamy coffee whipped cream icing enclosed in a soft and light coffee flavored chiffon cake. Enjoy a slice of this cake to satisfy your coffee cravings.
I made Coffee Swiss roll for you today. Light chiffon cake with the perfect note of coffee flavor, you are going to love this one.
Last week, we enjoyed Ovaltine cake so much that I thought it would be a great idea to make a similar cake. That is, something that has whipped cream icing too.
The coffee flavored whipped cream icing intensifies the flavor of this coffee swiss roll further. The airy and creamy texture that is infused with coffee flavor is almost like a soft cloud of coffee melting in your mouth.
This cake is truly a dream, and with its perfect size, I don’t think you will ever have to worry about left overs because it will be gone in no time.
And I really have to mention that I am loving whipped cream icing lately. I used to be a die-hard fan of swiss meringue buttercream, and I still love it , but the ease and simplicity of making whipped cream icing when I have not got the time to cook the meringue makes it a winner over the more elaborate SMBC.
So this coffee swiss roll is basically a combination of my favorite things: whipped cream icing and chiffon cake. I think I have emphasized in this mango cake roll post how I love the simple elegance of cake rolls especially when the icing peeks thru the center when they are sliced. Cake rolls are such a beauty on their own even without the fancy frosting on the outside.
Another similar cake is this mocha cake roll, it is a light mocha chiffon that is iced with Swiss meringue buttercream. Really, I can’t explain enough how cake rolls make my heart jump!
Now if you dread the rolling process involved in cake rolls, no worries! I have been there too. I have encountered cakes cracking on me. I used to dread rolling cakes but the more I made disasters the more I realized that one should never make cake rolling such a big deal.
By that, I mean aiming for perfection does not help too much. I get little cracks here and there, tearing, ugly exterior from peeling the parchment paper and so on. I realized that these minor flaws are immaterial. Once the cake is rolled, iced and had its finishing touches, it will look pretty irregardless.
From my experience, these pointers will help you make less flaws as possible when rolling a cake, but again, it is important to remember that when things don’t go as smooth as you would like, you can always ice the cake and no one would even know that there are flaws hiding underneath.
- Do not overbake the cake. Dry cakes tend to tear or crack more than cakes that are on the moist side.
- For moist cakes, there is a tendency for it to stick to the parchment paper upon turning it over. The good news is that moist cakes are more pliable and you can roll it successfully with careful handling of the cake. It might also be necessary to first gently peel off the parchment paper from underneath the cake (after turning it over) to ensure that it is no longer attached to the parchment paper when you roll.
- Do not over fill the cake with frosting. Also, denser fillings tend to be too heavy for the cake and as a result will cause the cake to tear and collapse during rolling.
Once you get the hang of baking your cake to a texture that is most ideal for rolling, and once you are used to rolling cakes , you will be able to use your judgement as to what method works for you.
Unlike what most people do, I do not roll my cake while it is still hot, and then let it cool while it is rolled. Its just that I find that I get more cracks when I use that method. What I do is after baking, I turn cake over onto another parchment paper ( or kitchen towel if, you prefer) and peel off the parchment that was underneath the cake when you baked it. I let the cake cool unrolled.
Once the cake is cool, I spread the icing and roll the cake on the short side. To do that, I lift the parchment paper, start rolling the cake while carefully peeling off the parchment paper as I go. Again this is what works for me. You can try the usual method as there is no wrong or right way to roll a cake as long as you have a decent rolled cake in the end.
With that being said, I hope the rolling process won’t stop you from making this cake. I’d say just go for it. Just roll that cake away and you will realize that it is not really as complicated as it may seem.
Coffee Swiss Roll
- 1/2 cup cake flour
- 1/2 tbsp baking powder
- 5 egg yolks
- 1/2 cup sugar
- 1 tsp vanilla extract
- 3 tbsp canola oil
- 3 tsp instant coffee powder dissolved in 2 tsp hot water
- 5 egg whites
- 1/4 tsp cream of tartar
- pinch of salt
For the Coffee Whipped Cream
- 1 cup whipping cream
- 3/4 cup icing sugar
- 2 tsp instant coffee powder dissolved in 2 tsp whipping cream
- 1 tsp cocoa powder plus more for dusting the finished cake
Preheat oven to 350 F and line a 15 x 10 inch baking sheet with parchment paper. Combine cake flour and baking powder in a bowl. Reserve about 2 tbsp of sugar and set aside, then add the remaining sugar and egg yolks in another large bowl.
Beat the egg yolks and sugar until pale and thicker in consistency. Add the oil, vanilla extract and the coffee mixture and mix everything until combined. Add half of the flour mixture and mix until incorporated. Add the remaining flour and stir the batter until smooth.
In the bowl of your stand mixer (or use a handheld mixer), whisk the egg whites until frothy then add the salt and cream of tartar. Continue whisking the egg whites until soft peaks form. Gradually add sugar and whisk the egg whites until firm peaks form.
Stir a little amount of the egg whites to the yolk batter and stir until smooth. Fold the remaining egg whites into to the yolk batter in three additions. Pour batter into the prepared baking sheet and bake at 350 F for 10-12 minutes or until a tooth pick inserted in the middle of cake comes out clean. Remove cake from the oven, let cool slightly and turn over onto a towel or parchment paper that is dusted with powdered sugar. Cake is now facing down. Peel the parchment paper from the cake. Let cake cool completely.
Make the Coffee Whipped Cream
In the bowl of your stand mixer, add cold whipping cream, icing sugar, cocoa powder and the coffee that is dissolved in cream. Whisk the mixture on medium to high speed until thick and fluffy.
Roll and Frost the Cake
Spread the icing on the surface of the cake. Lift the parchment paper or towel that is on the short side of the cake. Gently roll the cake, peeling the towel or parchment paper off the cake as you go. Position the cake on your serving plate with seams side down. Dust the outside of cake with cocoa powder as a finishing touch.