Coffee Roll Cake Recipe

Name: Coffee Roll Cake Recipe
Prep time: 20 min
Cook time: 18 min
Total time: 38 min
Yield: 8 servings
Ingredients: 4 egg yolks; 20g vegetable oil; 20g water; 1 teaspoon vanilla extract; 45g cake flour or rice flour; 4 egg whites; 80g sugar; 4g instant coffee; 1 teaspoon water; 200ml heavy cream; 20g sugar

Coffee Roll Cake Recipe is a light and fluffy sponge cake filled with rich coffee-infused cream, creating the perfect dessert for coffee lovers. This elegant and delicious roll cake is easy to make at home and perfect for any occasion. Try this homemade coffee Swiss roll for a café-style treat!

HidaMari Cooking

Mar 12, 2025 - 04:16

Prep Time 20 min

Cook Time 18 min

Serving 8

Difficulty Intermediate

Coffee Roll Cake Recipe is a delightful dessert that combines a light and fluffy sponge cake with a rich, creamy coffee-infused filling. The soft texture of the cake perfectly complements the smooth coffee cream, creating a heavenly treat for coffee lovers. With its elegant swirl and balanced sweetness, this roll cake is perfect for afternoon tea, special occasions, or as an indulgent homemade treat. Whether you're a coffee enthusiast or simply love delicate desserts, this recipe is sure to impress!

Ingredients

4 egg yolks
20g vegetable oil
20g water
1 teaspoon vanilla extract
45g cake flour or rice flour
4 egg whites
80g sugar
4g instant coffee
1 teaspoon water
200ml heavy cream
20g sugar

Nutritional Information

Calories: 220

Protein: 5g

Fat: 12g

Saturated Fat: 6g

Unsaturated Fat: 5g

Trans Fat: 0g

Carbohydrates: 22g

Sugar: 14g

Fiber: o.5g

Sodium: 40mg

Cholesterol: 95mg

Directions

1. Step

Preheat the oven to 170°C (338°F). In a bowl, whisk together the egg yolks, vegetable oil, water, vanilla extract, and flour until smooth. In a separate bowl, beat the egg whites and sugar using an electric mixer until stiff peaks form. Gently fold the egg white mixture into the egg yolk mixture until well combined. Pour the batter into a 37.5 cm x 24 cm cake pan lined with parchment paper. Bake for 12–18 minutes or until the cake is lightly golden and springs back when touched. Let the cake cool completely before proceeding.

2. Step

In a chilled bowl, whip the heavy cream and 20g of sugar until soft peaks form. Dissolve the instant coffee in 1 teaspoon of water, then gently fold it into the whipped cream. Spread the coffee cream evenly over the cooled cake. Carefully roll the cake into a log, using parchment paper to guide it. Wrap the rolled cake in plastic wrap and refrigerate for at least 1 hour before serving.