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Coffee Swiss Roll

A light and fluffy Swiss roll infused with the rich aroma of coffee, filled with creamy whipped goodness, making it a perfect dessert for family gatherings.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Dessert, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

For the cake
  • 4 pieces eggs large eggs
  • 100 g sugar granulated sugar
  • 100 g all-purpose flour
  • 2 tablespoons cocoa powder unsweetened
  • 1 teaspoon baking powder
  • 1/4 cup brewed coffee preferably strong coffee
For the filling
  • 1 cup whipped cream for filling
  • to taste Chocolate ganache optional for drizzling

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C).
  2. In a large bowl, beat the eggs and sugar together until light and fluffy, approximately 5-7 minutes.
  3. In another bowl, sift together the all-purpose flour, cocoa powder, and baking powder.
  4. Gradually fold the dry ingredients into the egg mixture until fully incorporated, then pour in the brewed coffee and mix gently until smooth.
  5. Line a baking sheet with parchment paper and spread the batter evenly onto the sheet.
Cooking
  1. Bake for 12-15 minutes or until the cake springs back when touched.
  2. Remove from the oven and invert the cake onto a piece of parchment paper dusted with powdered sugar.
  3. Peel off the top parchment layer and roll the cake tightly from one end to the other, letting it cool completely while rolled.
Assembly
  1. Unroll the cooled cake and spread the whipped cream evenly, then roll it back up.
  2. Drizzle some chocolate ganache on top before slicing into portions.

Notes

Store in an airtight container in the refrigerator for 3-5 days. The unfilled sponge roll can be frozen for up to a month.