Ultimate Coffee Cream Cake Roll (Café-Style Swiss Roll)

Soft, springy sponge. Lush, coffee-kissed cream. A tight, gorgeous spiral. If you’ve been craving a bakery-worthy coffee cream cake roll that you can actually pull off in your own kitchen, you’re in the right place. This step-by-step guide walks you through ingredients, technique, rolling secrets, troubleshooting, and flavor twists—from mocha to tiramisu—so your roll slices clean, looks stunning, and tastes like your favorite café dessert.

In case you’re new to the format, a coffee roll is essentially a Swiss roll (roulade) flavored with espresso or strong coffee and filled with stabilized whipped cream or mascarpone coffee cream. For a concise background on the style itself, see the neutral overview of the Swiss roll here: Swiss roll. In the paragraphs below, we’ll keep it practical and hands-on, with exactly what to do and why it works.

What Is a Coffee Cream Cake Roll?

A coffee cream cake roll (also called coffee Swiss roll, mocha roll, or espresso roll cake) is a thin sheet of chiffon- or genoise-style sponge baked quickly, then rolled up around a coffee-infused whipped cream. It’s known for:

• A fine, flexible crumb that bends instead of breaking
• A pronounced coffee aroma without harsh bitterness
• A tight spiral with clean layers that hold their shape
• A light, cloud-like cream that slices neatly

You’ll see two main sponge approaches: genoise (whole-egg foam, no added oil) and chiffon (yolk batter + meringue + oil). For roll cakes, chiffon wins for flexibility and moisture—exactly what you want when you’re pre-rolling a hot sheet.

Ingredients for Coffee Cream Cake Roll

Eggs: The backbone. Whites whip into a stable meringue for lift; yolks add richness and color.
Sugar: Stabilizes the foam and sweetens both sponge and cream.
Flour (cake flour or all-purpose + cornstarch): Low protein equals tender, rollable crumb.
Fat (neutral oil or melted butter): Oil keeps the sheet pliable. Butter adds flavor but firms when cool—use sparingly in rolls.
Coffee elements:

• Instant espresso powder—high flavor, low moisture; bloom it in warm milk or water.
• Brewed espresso—use concentrated shots with restraint to avoid thinning the batter.
• Coffee extract or liqueur—adds aroma/sweetness; best in the cream.
  Dairy: Heavy cream whips into soft peaks; mascarpone or a small dose of gelatin can stabilize.
  Extras: Pinch of salt to heighten coffee, cocoa powder if you’re going mocha, vanilla to soften edges.

Equipment & Pan Sizes

• Jelly-roll pan: 10×15 in (25×38 cm) is classic; 12×17 in (30×43 cm) also works—adjust batter and time slightly.
• Parchment paper: Overhang on all sides to lift and pre-roll easily.
• Stand mixer or hand mixer: Consistent meringue and cream.
• Offset spatula & bench scraper: For spreading batter thin and even.
• Ruler/scale: Ensures uniform thickness.
• Clean kitchen towel or spare parchment: For pre-rolling while warm.

Batter: Step-by-Step (Chiffon Method)

1. Yolk base: Whisk egg yolks, oil, warm milk (or part milk + coffee bloom), sugar, salt, vanilla, and espresso powder until glossy.
2. Dry mix: Sift cake flour (or AP + cornstarch) over the yolk base; whisk gently just to smooth.
3. Meringue: Beat egg whites to soft peaks; rain in sugar; continue to glossy medium-firm peaks.
4. Fold: Start with ⅓ of the meringue to loosen the base; fold in the rest in two additions with a wide, gentle motion.
5. Spread: Pour into the pan and coax the batter to the corners with an offset spatula. Aim for an even, thin sheet. Tap the pan once to pop large bubbles.
6. Bake: 10–14 minutes. Look for light golden edges and a surface that springs back when touched. If it feels wet or imprints, bake a minute more.

Assembly: Unroll, Fill, Re-Roll, Chill

1. Carefully unroll the cooled spiral.
2. Spread coffee cream evenly, leaving a slim ½-inch (1 cm) border along the final edge.
3. Add a slightly thicker ribbon of cream along the starting edge to help form a tight inner coil.
4. Re-roll using the parchment as “handles,” keeping tension gentle and even.
5. Wrap tightly in parchment or plastic; refrigerate 1–2 hours to set.

Finishes & Simple Decoration

• Cocoa dusting for a tiramisu vibe
• Powdered sugar veil for classic elegance
• Thin ganache glaze (light chocolate-coffee drizzle)
• Chocolate shavings or curls along the top
• Toasted nuts (hazelnut, almond) on the sides for crunch

Serving & Pairing

• Slice with a hot, dry knife (dip in hot water, wipe, slice, repeat).
• Serve slightly chilled so the spiral stays crisp and defined.
• Pair with espresso, cappuccino, or a malty black tea.
• Garnish with cocoa nibs or a few chocolate-covered coffee beans.

Advanced Variations (Flavor Play)

Mocha Roll

• Add 1–2 Tbsp Dutch-process cocoa to the flour.
• Keep espresso in the yolk base and/or cream.
• Finish with cocoa dusting or a whisper of ganache.

Baileys (Coffee-Liqueur) Roll

• Stir 1–2 Tbsp coffee liqueur into mascarpone cream.
• Boost with a ½ tsp espresso powder for clarity.
• Pipe rosettes and decorate with chocolate curls.

Vietnamese-Coffee-Style Roll

• Fold 2–3 Tbsp sweetened condensed milk into the cream.
• Balance with 1 tsp espresso powder and a pinch of salt.
• Finish with dark chocolate shavings for contrast.

Tiramisu Swiss Roll

• Lightly brush the sponge with cooled espresso (don’t soak).
• Fill with mascarpone coffee cream.
• Dust generously with cocoa before serving.

Troubleshooting

Cracks on rolling

• Causes: Overbake (dry), underbake (sticky), batter too thick in the center, or rolled when cold.
• Fix: Pre-roll hot; aim for light color; spread evenly; trim dry edges. Conceal minor cracks with cocoa dusting or cream.

Dense or flat sponge

• Causes: Under-whipped meringue, over-mixed folding, or flour not fully sifted.
• Fix: Beat to glossy medium-firm peaks; fold with a wide spatula; sift flour twice.

Wrinkled surface or ripples

• Causes: Over-brown “skin,” pan too hot/cold, uneven spreading.
• Fix: Use parchment, spread smoothly, and rotate the pan if your oven browns unevenly.

Cream oozes out

• Causes: Over-soft peaks, warm cream, or too much liquid flavoring.
• Fix: Chill bowl/cream; use espresso powder instead of excess brewed liquid; stabilize with mascarpone or gelatin.

Sticky top that pulls

• Causes: Steam trapped; insufficient dusting.
• Fix: Invert onto fresh parchment or a sugared towel; peel backing gently while warm.

Bitter coffee edge

• Causes: Too much espresso powder or low-quality coffee.
• Fix: Reduce powder, upgrade beans, add a pinch of salt and a touch more vanilla.

Make-Ahead, Storage & Freezing

• Roll tastes best within 24–48 hours.
• Keep covered and chilled to preserve texture and definition.
• For longer storage, freeze well-wrapped slices; thaw in the refrigerator before serving.
• To keep decorations crisp, dust cocoa or sugar right before presenting.

Step-by-Step Master Recipe (Chiffon-Style)

Yield: One 10×15 in roll (serves 8–10)
Time: About 1½–2 hours including chilling

Sponge

• 4 large eggs, separated
• 90 g granulated sugar, divided (55 g for whites, 35 g for yolks)
• 60 ml neutral oil
• 60 ml warm milk (or 45 ml milk + 15 ml strongly brewed espresso)
• 1–1½ Tbsp instant espresso powder (bloomed in the warm liquid)
• 90 g cake flour (or 75 g AP + 15 g cornstarch), sifted twice
• ½ tsp vanilla extract
• ⅛ tsp fine salt

Method

1. Preheat oven to 190°C / 375°F. Line a 10×15 in pan with parchment, leaving overhang.
2. Yolks: Whisk yolks with 35 g sugar, oil, warm milk/espresso, espresso powder, vanilla, and salt until glossy. Sift flour over and whisk gently to smooth.
3. Meringue: Beat egg whites to soft peaks; add 55 g sugar slowly; whip to glossy medium-firm peaks.
4. Fold: Gently fold ⅓ meringue into yolk base; fold in remaining meringue in two additions, stopping as soon as streaks disappear.
5. Bake: Spread evenly; bake 10–14 minutes until lightly golden and springy.
6. Pre-roll: Invert onto fresh parchment (or sugared towel), peel backing, dust lightly, and roll while warm. Cool rolled.

Coffee Cream (Choose One)

A. Classic Coffee Whipped Cream

• 300 ml heavy cream, very cold
• 35–45 g powdered sugar (to taste)
• 2–3 tsp instant espresso powder, bloomed in 1–2 tsp warm water
• ½ tsp vanilla, pinch of salt

Whip cream to soft peaks; add sugar and espresso mixture; beat to medium peaks.

B. Mascarpone Coffee Cream

• 225 g mascarpone
• 200 ml heavy cream, cold
• 35–45 g powdered sugar
• 2 tsp instant espresso powder (bloomed)
• ½ tsp vanilla, pinch of salt

Beat mascarpone with sugar, espresso, and vanilla just to smooth; fold into softly whipped cream; finish to medium peaks.

C. Gelatin-Stabilized (Make-Ahead)

• 1 tsp powdered gelatin + 1 Tbsp cold water (bloomed, then melted gently)
• 300 ml heavy cream, cold
• 35–45 g powdered sugar
• 2 tsp instant espresso powder (bloomed)
• ½ tsp vanilla, pinch of salt

Whip cream to soft peaks; stream in gelatin and espresso mixture; beat to medium peaks.

Fill, Roll & Finish

1. Unroll cooled sponge. Spread cream evenly, slightly thicker at the starting edge.
2. Re-roll using parchment “handles.” Wrap tightly; chill 1–2 hours.
3. Trim ends; dust with cocoa or sugar; garnish as desired.
4. Slice with a hot, wiped knife; serve slightly chilled.

Frequently Asked Questions

1) How do I stop my roll from cracking?
Pre-roll the sponge while warm, don’t over-bake, and keep the thickness even. Trim dry edges before filling.

2) Should I roll warm or cold?
Warm—right out of the oven into a pre-roll. Let cool in the coil, then unroll to fill.

3) Which pan size is best?
10×15 in is classic; 12×17 in is fine with a small batter increase and a tight watch on time.

4) Instant coffee or brewed espresso?
Use instant espresso powder for a strong flavor without excess liquid. Add brewed espresso sparingly if you love the complexity.

5) Why is my cream weepy?
It was too warm or under-whipped, or you added too much liquid flavoring. Chill the equipment and use espresso powder or stabilize with mascarpone/gelatin.

Ultimate Coffee Cream Cake Roll Recipe

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• Author: Velma
• Total Time: PT1H00M
• Yield: 10 slices 1x
• Diet: Vegetarian

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Description

This Coffee Cream Cake Roll is a soft, fluffy sponge infused with coffee and filled with a luscious whipped coffee cream. Light yet decadent, it’s a showstopping dessert that pairs perfectly with an afternoon espresso or after-dinner cappuccino.

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Ingredients

Scale 1x2x3x

Sponge

• 4 large eggs, separated
• 90 g granulated sugar, divided (55 g for whites, 35 g for yolks)
• 60 ml neutral oil
• 60 ml warm milk (or 45 ml milk + 15 ml strongly brewed espresso)
• 1–1½ Tbsp instant espresso powder (bloomed in the warm liquid)
• 90 g cake flour (or 75 g AP + 15 g cornstarch), sifted twice
• ½ tsp vanilla extract
• ⅛ tsp fine salt

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Instructions

• Preheat oven to 190°C / 375°F. Line a 10×15 in pan with parchment, leaving overhang.
• Yolks: Whisk yolks with 35 g sugar, oil, warm milk/espresso, espresso powder, vanilla, and salt until glossy. Sift flour over and whisk gently to smooth.
• Meringue: Beat egg whites to soft peaks; add 55 g sugar slowly; whip to glossy medium-firm peaks.
• Fold: Gently fold ⅓ meringue into yolk base; fold in remaining meringue in two additions, stopping as soon as streaks disappear.
• Bake: Spread evenly; bake 10–14 minutes until lightly golden and springy.
• Pre-roll: Invert onto fresh parchment (or sugared towel), peel backing, dust lightly, and roll while warm. Cool rolled.

• Prep Time: PT25M
• Cook Time: PT15M
• Category: Desserts
• Method: Baking
• Cuisine: European

Nutrition

• Calories: 240kcal
• Sugar: 18g
• Sodium: 120mg
• Fat: 12g
• Saturated Fat: 7g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 28g
• Fiber: 0.5g
• Protein: 5g
• Cholesterol: 95mg