Rich coffee swiss roll

Ingredients

Coffee sponge

125 grams (4.4 ounces) sugar
220 grams (7.8 ounces) eggs
100 grams (3.5 ounces) flour
8 grams (0.28 ounces) baking powder
1 teaspoon (5 milliliters) vanilla extract
4 grams (0.14 ounces) instant coffee

The cream

250 grams (8.8 ounces) mascarpone
200 grams (7.1 ounces) whipping cream
30 grams (1 ounce) espresso coffee
100 grams (3.5 ounces) powdered sugar

Additionally

cocoa powder (for decoration)

Equipment

Electric Mixer
Ensures your eggs and sugar mix to a light and fluffy consistency. A stand mixer with a whisk attachment is ideal, but hand mixers work too.
Mixing Bowls
Use different sizes for mixing eggs, combining flour, and whipping cream. Stainless steel or glass bowls are best.
Measuring Cups & Spoons
Accurate measurements are key for perfect results. Make sure you have a full set for both liquid and dry ingredients.
Baking Pan (30x40cm)
This size ensures your sponge cake will have the perfect thickness. Line it with parchment paper to prevent sticking.
Parchment Paper
Essential for turning out the sponge cake without breaking it. Use one sheet below and one above during cooling.
Cooling Rack
This helps the sponge cool evenly and prevents the bottom from becoming soggy. Make sure your rack is larger than the size of your cake.
Spatula
A rubber spatula is perfect for folding in ingredients and spreading the cream smoothly.

Instructions

Step 1

Beat the eggs with sugar until light and fluffy. The mixture should turn pale yellow. Add the vanilla extract and instant coffee, and continue to beat.

Step 2

Gradually add the sifted flour and baking powder to the egg mixture, mixing gently to combine. Be careful not to overmix as it can make the sponge dense.

Step 3

Pour the batter into a mold (30x40cm) covered with parchment paper, level it, and bake in a preheated oven at 356F (180C) for about 10-12 minutes. The key is not to overbake the sponge.

Step 4

Remove the sponge from the oven and cover it immediately with another sheet of parchment paper. Turn it over and let it cool completely. This will help keep the sponge soft and moist.

Step 5

Whisk the mascarpone, whipping cream, and powdered sugar until smooth and dense. Add the espresso coffee and mix until combined.

Step 6

Once the sponge is completely cool, remove the parchment paper on both sides. Spread the cream evenly over the sponge and roll it tightly into a roll.

Step 7

Wrap the finished roll in parchment paper and refrigerate for 6 hours to stabilize. This will ensure the cream sets properly.

Step 8

Before serving, decorate with cocoa powder and optionally, chocolate coffee beans.

Servings

When it comes to serving this amazing Coffee Sponge Cake Roll, the possibilities are endless! 🎉

Serve it chilled on a lovely platter, and dust it lightly with cocoa powder for a final touch of elegance. For an extra coffee kick, sprinkle some finely ground coffee beans on top. ☕✨ Accompany this delightful dessert with a hot cup of espresso, a frothy cappuccino, or even a luscious mocha. The pairing enhances the coffee flavors, creating an irresistible treat for coffee lovers. ☕❤️

Looking to impress at a dinner party? 🥂 Slice the roll into thin pieces and artfully arrange them on individual plates. Add a dollop of whipped cream or a scoop of vanilla ice cream on the side, and garnish with a sprig of mint. Your guests will appreciate the effort and the appearance!

Feeling creative? 🎨 Why not turn this into mini cake rolls? Cut the large roll into smaller pieces, perfect for finger desserts at gatherings or picnics. Serve them on a tiered cake stand for a stunning display. 🧁

Variations

Need a gluten-free option or catering to vegan friends and family? No problem! Here are some variations that keep all the deliciousness intact. 🌱💚

Gluten-Free Version
Substitute the regular flour with a gluten-free all-purpose flour blend. These blends are designed to replace regular flour 1:1 and will give your sponge the same light and fluffy texture. Just make sure the baking powder you use is also gluten-free.
Vegan Version
Replace the eggs with a mixture of 1 tablespoon of ground flaxseeds or chia seeds and 3 tablespoons of water per egg. Let the mixture sit for 10 minutes to thicken. Use vegan mascarpone and whipping cream, which are readily available in most supermarkets.

Faq

How do I know when my sponge cake is baked enough?
The sponge should be light golden and spring back when gently pressed in the center. Avoid overbaking to keep it soft.
Can I use regular brewed coffee instead of instant coffee and espresso?
Yes, but instant coffee granules and espresso provide a stronger flavor. Make sure to compensate for the liquid content.
What if my sponge cracks when rolling?
It’s okay! Just cover the cracks with extra cream. Nobody will notice once it’s decorated and sliced.
Can I make the roll ahead of time?
Absolutely, it’s actually better if you do. Allowing it to chill for several hours or overnight helps the flavors to blend and the texture to firm up.
What’s the best way to store leftovers?
Wrap the roll tightly in plastic wrap or parchment paper, and store in the refrigerator for up to 3 days. It can also be frozen for up to a month.
How can I enhance the coffee flavor further?
Consider adding a coffee liqueur to the cream or soaking the sponge with a coffee syrup before applying the cream. Yum! 😋