Swiss Roll – Coffee Espresso Flavor (With Recipe)

BAKING

Mushroom

9/25/20232 min read

I baked a Swiss roll with espresso coffee flavor for my monkey family's birthday.

This cake, infused with the rich and delicious flavor of espresso coffee, features a light and fluffy sponge cake wrapped around a creamy coffee filling.

It creates a harmonious blend of sweetness and caffeine, making it a perfect indulgence for coffee lovers.

Swiss Roll – Coffee Espresso Flavor Recipe

Ingredients:

- Egg 5pcs

- Sugar 100g

- Milk 70g

- Corn Oil 60g

- Corn Starch 8g

- Cake Flour 90g

- Espresso Coffee 10mL

- Pinch of Sea Salt

Filling Ingredients:

- Heavy Whipping Cream 250g

- Espresso Powder 8g

- Powdered Sugar 10g

Instructions:

(1) Preheat the oven to 375°F

(2) In a mixing bowl (A). Egg Yolks, Corn Oil and Milk. Set aside.

(3) In a mixing bowl (B). Beat the egg whites with corn starch until foamy. Gradually add 100g of sugar and continue beating until stiff and glossy. Set aside.

(4) Mixing Bowl, Egg Yolks (A). Whisk attachment to beat the Corn Oil, Milk and Espresso Coffee, reserved egg yolks until pale yellow. Add the flour in thirds, beating at medium speed for 2 to 3 minutes.

(5) Gently fold in the whipped egg whites with a whisk just until the batter is uniform. Scrape the bottom of the bowl to ensure the batter is evenly mixed.

(6) Pour the batter into the cake mold. Bake for 13-15 minutes, or until the top of the cake is springy and dry to the touch.

(7) Remove the cake from the oven and bang the cake mold on the table to prevent shrinkage.

(8) Put the cake on the cooling rack to cool.

Filling:

(1) In a mixing bowl: Combine Heavy Whipping Cream, Espresso Coffee Powder and Powdered Sugar.

(2) Whip until the coffee cream reaches firm peaks.

Assemble:

(1) While the cake is slightly warm, peel off the parchment paper.

(2) Transfer the cake to a large clean parchment paper.

(3) Spread the coffee cream on the surface of the cake and smooth with an offset spatula.

(4) Roll the cake all the way, ending with the seam side facing down.

(5) Wrap up the cake with parchment and seal the ends.