Coffee Swiss Roll

This coffee Swiss roll is a stunning dessert that combines a light, airy coffee sponge with a rich and creamy espresso filling. Rolled to perfection and flecked with chocolate-covered coffee beans, it’s an indulgent treat for coffee lovers that looks impressive but is easy to master.

Why You’ll Love This Recipe

• Perfectly light and fluffy sponge with deep coffee flavor

• Easy to roll with the right technique

• Stunning presentation for afternoon tea or dessert

• Balanced sweetness with a creamy, espresso-spiked filling

• Can be customized with walnuts or chocolate for a twist

• Ideal for coffee lovers and cake enthusiasts alike

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the sponge:

• 4 large eggs, room temperature

• 140g caster sugar, plus 1 tablespoon for dusting parchment

• 140g plain flour

• 1 tablespoon very strong brewed coffee or single espresso shot, cooled

• Cocoa powder, to dust

For the coffee cream filling:

• 250ml double cream

• 35g icing sugar, sifted

• 1–2 tablespoons very strong brewed coffee or espresso, cooled

• 15g chocolate-covered coffee beans, finely chopped

Directions

1. Preheat the oven to 200°C (180°C fan) or Gas Mark 6. Grease and line a 33×23 cm Swiss roll tin with baking parchment.

2. Sift the flour into a bowl and set aside.

3. In a separate bowl, whisk the eggs and caster sugar for 8 minutes using electric beaters, until the mixture is thick, pale, and voluminous.

4. Gently fold in the flour and cooled coffee using a metal spoon or spatula, taking care not to deflate the batter.

5. Pour the batter into the prepared tin, spread evenly, and bake for 10–12 minutes until golden and springy.

6. Immediately invert the sponge onto a sheet of baking parchment sprinkled with caster sugar. Remove the lining paper and score a line 1.5cm from one short edge. Roll up from that edge and leave to cool.

7. For the filling, whip the cream with the coffee and icing sugar until soft peaks form. Fold in chopped chocolate-covered coffee beans.

8. Once the sponge is cool, unroll gently. Spread the cream filling evenly, avoiding the scored edge. Reroll carefully and place seam-side down.

9. Dust with cocoa powder, trim the edges for neatness, and serve.

Servings and timing

• Servings: 8–10 slices

• Prep time: 20 minutes

• Cook time: 10–12 minutes

• Cooling time: 30–40 minutes

• Total time: About 1 hour

Variations

• Chocolate and Coffee Swiss Roll: Replace 30g of flour with cocoa powder in the sponge. Drizzle with melted chocolate.

• Coffee and Walnut Swiss Roll: Fold 70g chopped toasted walnuts into the batter and skip the chocolate coffee beans. Add a walnut garnish on top.

• Mocha version: Add cocoa to the cream filling for a chocolate-coffee twist.

• Vegan version: Use aquafaba for egg replacement and dairy-free cream alternatives.

Storage / reheating

• Storage: Store in the fridge in an airtight container for up to 3 days. Best served the same day for optimal texture.

• Freezing: Wrap the unfilled sponge tightly and freeze for up to 1 month. Defrost and add filling before serving.

• Reheating: Not recommended—serve chilled or at room temperature.

FAQs

How do I stop the Swiss roll from cracking?

Avoid overbaking the sponge and roll it while it’s still warm to prevent cracks. A moist, flexible sponge is key.

Can I make this recipe in advance?

Yes, you can make and fill the roll the day before. Keep it wrapped and chilled until serving.

What type of coffee should I use?

Use a strong, flavorful espresso or concentrated brewed coffee for a bold flavor that stands out.

Can I use instant coffee?

Yes, but dissolve it well in a small amount of hot water and cool completely before using.

Why is my sponge flat?

You may have under-whisked the eggs or overmixed the batter. Be sure to whip the eggs until thick and fold gently.

Can I use self-raising flour?

For this recipe, stick to plain flour for better control over rise. If using self-raising, omit any additional leavening.

Is this recipe suitable for kids?

Yes, the coffee flavor is subtle and the amount of caffeine is minimal, but you can use decaf coffee if preferred.

Can I skip the chocolate-covered coffee beans?

Absolutely. They add texture and flavor, but the roll is still delicious without them.

What’s the best way to cut neat slices?

Use a sharp serrated knife and clean it between cuts for clean edges.

Can I use whipped cream from a can?

It’s not recommended—it won’t hold up well inside the roll. Use freshly whipped double cream for best results.

Conclusion

The Coffee Swiss Roll is a delightful dessert that pairs a soft sponge with a luxurious, espresso-kissed cream. It’s elegant yet approachable, perfect for coffee fans looking to impress without spending hours in the kitchen. With just the right balance of sweetness and bold flavor, this is a roll you’ll want to make again and again.

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