Coffee Swiss Roll Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

CHOCOLATE SWISS ROLL CAKE (REGULAR & MINI)



Chocolate Swiss Roll Cake (Regular & Mini) image

Rich and totally irresistible, this chocolate cake roll is for chocolate lovers everywhere. Follow this carefully explained step-by-step recipe and the video tutorial above for success.

Provided by Sally

Categories     Dessert

Time 3h40m

Number Of Ingredients 16

4 large eggs, separated
2/3 cup (135g) granulated sugar, divided
1 Tablespoon (15ml) strong brewed coffee *or* 1 teaspoon espresso powder
1/4 cup (60g) unsalted butter, melted (see note)
1 teaspoon pure vanilla extract
1/2 cup (63g) all-purpose flour (spoon & leveled)
3 Tablespoons natural unsweetened cocoa powder, plus 2 Tablespoons (10g) for rolling*
1 teaspoon baking powder
1/4 teaspoon salt
1 cup (240ml) cold heavy cream or heavy whipping cream
3 Tablespoons (38g) granulated sugar or confectioners' sugar
1 teaspoon pure vanilla extract
optional: 2 Tablespoons marshmallow creme ("Fluff")
1/2 cup (120ml) heavy cream or heavy whipping cream
one 4 ounce bar (113g) semi-sweet chocolate, finely chopped
optional for glossy shine: 1 teaspoon light corn syrup

Steps:

  • Preheat oven to 350°F (177°C). Spray a 12×17 inch baking pan with nonstick spray or grease with butter, so the parchment paper sticks. Then line it with parchment paper so the cake seamlessly releases. Spray or grease the parchment paper too. We want an extremely nonstick surface for this cake roll.
  • Using a hand mixer or a stand mixer fitted with whisk attachment, beat the egg whites and 1/3 cup (67g) granulated sugar together in a medium bowl on high speed for 5 minutes or until stiff peaks form. Set aside. In another bowl, beat the egg yolks, remaining sugar, and vanilla extract together until pale and creamy, about 2 minutes.
  • Sift the flour, 3 Tablespoons cocoa powder, baking powder, and salt together into a large bowl bowl. Pour the melted butter, coffee, and egg yolk mixture over the dry ingredients. Beat everything together on medium speed until completely combined. Using a rubber spatula or wooden spoon, gently fold in the egg whites until completely combined. Avoid over-mixing and deflating those whites. Batter will be very light.
  • Spread batter evenly into prepared pan. It will be a very thin layer. Shimmy the pan on the counter to smooth out the top. Bake for 10 minutes or until the top of the cake gently springs back when touched with your finger. Do NOT over-bake.
  • As the cake bakes, place a piece of parchment paper (larger than the cake) or a thin kitchen/tea towel flat on the counter. (Note: I find a kitchen towel is better to help prevent cracking.) Using a fine mesh sieve, dust parchment/towel with 2 Tablespoons of cocoa powder. Once the cake comes out of the oven, quickly run a knife around the edges to loosen it. Immediately invert it onto the parchment/towel. Peel off the parchment paper that was on the bottom of the cake as it baked. Starting with the narrow end, begin tightly rolling the hot cake up with the parchment/towel. Do this slowly and gently. The cake will be warm. Allow the cake to cool completely rolled up in the parchment/towel. Feel free to place it in the refrigerator to speed it up, about 3 hours and up to 1 day. (Note that you must bring it back to room temperature before unrolling, so make sure you set aside enough time.)
  • Bring cake to room temperature if it was in the refrigerator. The cake is prone to cracking if unrolled while cold.
  • Using a hand mixer or a stand mixer fitted with a whisk attachment, whip the heavy cream, sugar, and vanilla extract on medium-high speed until medium to stiff peaks form, about 2-3 minutes. Then beat in the marshmallow creme, if using.
  • Slowly and gently unroll the cake. Spread whipped cream evenly on top, leaving about a 1/2 inch border around the cake. Gently roll the cake back up, without the parchment/towel this time. Place on a wire rack set on a baking sheet (to catch the extra ganache). Set aside on the counter or in the refrigerator as you prepare the ganache.
  • Place chopped chocolate and corn syrup, if using, in a medium bowl. Heat the cream in a small saucepan until it begins to gently simmer. (Do not let it come to a rapid boil- that's too hot.) Pour over chocolate, then let it sit for 2-3 minutes to gently soften the chocolate. Slowly stir until completely combined and chocolate has melted.
  • Pour ganache all over cake roll. Feel free to spoon up any dripped ganache and spoon over the cake again. Refrigerate for at least 30-60 minutes before slicing and serving.
  • Cover leftover cake and store in the refrigerator for up to 3 days.

COFFEE-CARAMEL SWISS ROLL



Coffee-Caramel Swiss Roll image

In this elegant buche de noel, sponge cake is brushed with espresso syrup, filled with caramel, and swathed in seven-minute frosting. For the finishing touch, the snowy white exterior is bruleed with a kitchen torch to create a fabulous faux-bois effect.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 10h25m

Yield Serves 8 to 10

Number Of Ingredients 20

1/4 cup safflower oil, plus more for brushing
1 1/4 cups cake flour (not self-rising)
1/2 teaspoon kosher salt
1 1/4 teaspoons baking powder
1/3 cup hot water
3/4 cup granulated sugar
5 large eggs, separated, room temperature
1 teaspoon pure vanilla extract
Pinch of cream of tartar
Confectioners' sugar, for dusting
1/4 cup granulated sugar
1 tablespoon instant espresso powder
6 tablespoons granulated sugar
1/4 teaspoon kosher salt
1 1/2 cups heavy cream
2 large egg whites
2/3 cup granulated sugar
1/2 teaspoon cream of tartar
2 tablespoons light corn syrup
1/4 cup cold water

Steps:

  • Preheat oven to 350 degrees. Brush a 13-by- 18-inch rimmed baking sheet with oil. Line bottom with parchment; brush parchment with oil.
  • Cake: Whisk together flour, salt, and baking powder to combine. In a large heatproof bowl, whisk hot water with 1/2 cup granulated sugar until dissolved. Whisk in oil, then egg yolks and vanilla until smooth. Whisk flour mixture into sugar mixture just until combined. In a mixer fitted with the whisk attachment, beat egg whites on medium-low speed until frothy. Add cream of tartar, increase speed to medium-high, and continue beating until soft peaks form. Gradually add remaining 1/4 cup granulated sugar; continue beating until stiff, glossy peaks form. Stir one-third of egg whites into batter. Gently fold in remaining egg whites just until no white streaks remain. Transfer to sheet; spread evenly to edges with an offset spatula.
  • Bake until pale golden and pulling away from edges, and top springs back when lightly touched, 17 to 19 minutes. Let cool on a wire rack 5 minutes. Meanwhile, generously dust a kitchen towel with confectioners' sugar. Flip cake out onto towel, remove parchment, and generously dust top with more confectioners' sugar. Starting at one short end, roll up cake in towel. Let cool completely, about 1 hour.
  • Syrup: Meanwhile, in a small saucepan, bring granulated sugar and 3 tablespoons water to a boil, stirring until dissolved. Remove from heat; whisk in espresso powder until dissolved (mixture will foam). Transfer to a heatproof bowl and refrigerate until cold, about 30 minutes.
  • Filling: Meanwhile, prepare an ice-water bath. In a saucepan, combine granulated sugar, 1 tablespoon water, and salt. Cover; cook over medium heat, swirling a few times, until boiling and sugar has dissolved, about 5 minutes. Uncover and continue boiling, undisturbed, until mixture turns golden amber, 3 to 5 minutes more. Remove from heat. Carefully add cream in a slow, steady stream (it will bubble up and splatter). Return to medium heat; cook, stirring, until smooth. Transfer to a bowl set in ice-water bath; let stand, stirring a few times, until cold, about 30 minutes. Remove from bath; whisk to stiff peaks.
  • Unroll cake. Brush any residual sugar from top, then brush evenly with espresso syrup. Dollop with filling and spread evenly with an offset spatula, leaving a 1/2-inch border. Starting at one short end, roll up cake (without towel). Wrap cake roll in towel and transfer to a baking sheet, seam-side down, to maintain cylindrical shape. Refrigerate until filling sets, at least 8 hours and up to 1 day.
  • Frosting: In a saucepan, bring 2 inches of water to a simmer over medium heat. In a large heatproof bowl, combine egg whites, granulated sugar, cream of tartar, corn syrup, and water. Transfer bowl to pan (do not let bottom touch water). Beat on high speed until stiff peaks form, about 5 minutes. Remove bowl from heat; continue beating on high until mixture is no longer warm to the touch, about 5 minutes more.
  • Remove cake roll from towel; transfer to a cake plate. Spread frosting evenly over top and sides. (Frosted cake can be refrigerated, uncovered, up to 3 hours before slicing and serving.) Briefly wave a kitchen torch over frosting until golden brown in places. Slice cake into rounds; serve.

COFFEE SWISS ROLL



Coffee Swiss Roll image

A simple yet elegant cake, coffee Swiss roll has a nice and creamy coffee whipped cream icing enclosed in a soft and light coffee flavored chiffon cake.

Provided by sanna

Categories     Dessert

Time 30m

Number Of Ingredients 15

1 cup sugar
1 cup all-purpose flour
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
4 large egg yolks
1/2 cup canola oil
1/2 cup water
1 tbsp vanilla extract
3 tsp instant coffee powder (dissolved in 1 tsp hot water and let cool)
6 large egg whites
1/2 cup sugar
1 cup whipping cream
3/4 cup icing sugar
1 tsp instant coffee powder (dissolved in 1 tsp hot water and let cool)

Steps:

  • Preheat oven to 350 F and line a 12x18 inch baking sheet with cooking spray. Line the pan with parchment paper that extends a bit up to the edges of the pan. Grease the parchment paper well with cooking spray, too.
  • Sift together flour, 1 cup sugar, baking powder and baking soda in a bowl. Add the salt and set the mixture aside.
  • In another bowl, stir together egg yolks, oil, water, vanilla extract and the cooled coffee mixture. Add half of the flour mixture and mix until incorporated. Add the remaining flour and stir the batter until smooth.
  • In the bowl of your stand mixer (or use a handheld mixer), whisk the egg whites until soft peaks form. Gradually add sugar while the mixer is still running and continue to beat until stiff peaks form.
  • Using a rubber spatula, add a little amount of the egg whites to the yolk batter and stir until the mixture is smooth and has thinned down a bit. Fold the remaining egg whites to the yolk batter in three additions and stir until the color is uniform. Pour batter into the prepared baking sheet and bake at 350 F for 10-12 minutes or until a toothpick inserted in the middle of the cake comes out clean. Remove cake from the oven and transfer it with its parchment paper onto a wire rack to let it cool to room temperature.

Nutrition Facts : ServingSize 1 serving, Calories 519 kcal, Carbohydrate 62 g, Protein 6 g, Fat 27 g, SaturatedFat 8 g, Cholesterol 132 mg, Sodium 289 mg, Sugar 48 g

SWISS ROLL



Swiss roll image

The ultimate nostalgic treat, make your own Swiss roll sponge with fruity strawberry jam filling. This easy dessert is great for entertaining and birthday parties.

Provided by Member recipe by themaster

Categories     Afternoon tea, Dessert, Treat

Time 25m

Number Of Ingredients 5

butter, to grease
2 large eggs
50g caster sugar, plus extra 2 tbsp to dust
50g self-raising flour, sieved
100g strawberry jam

Steps:

  • Heat oven to 180C/160C fan/gas 4. Grease and line a 16 x 28cm Swiss roll tin with baking parchment.
  • Beat the eggs and sugar together for 5 mins with an electric hand whisk until thick and pale. Gently fold in the flour in two batches using a large metal spoon. Pour the mixture into the tin and gently ease into the corners. Bake for 10-12 mins until golden and firm. Be careful not to overbake, or the sponge will break when rolled.
  • While the sponge is baking, sprinkle 2 tbsp sugar over a square of baking parchment. Warm the jam in the microwave for 20 secs.
  • Turn the baked sponge onto the sugared paper. Peel off the lining paper and spread the sponge with the warm jam. Roll up from the short edge using the paper to help you then cool on a wire rack.

Nutrition Facts : Calories 162 calories, Fat 3 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 24 grams sugar, Fiber 0.3 grams fiber, Protein 4 grams protein, Sodium 0.2 milligram of sodium

COFFEE SWISS ROLL



Coffee Swiss Roll image

Great at coffee time or as a dessert. You could use apricot, strawberry or your favorite jam in place of the cherry jam OR just leave the jam off and make it plain.

Provided by Ambervim

Categories     Dessert

Time 45m

Yield 8 serving(s)

Number Of Ingredients 11

1 ounce butter
3 large eggs
3 ounces sugar
1 tablespoon coffee, essense (or mix instant in hot water, VERY strong)
3 ounces flour
1 pinch salt
1 tablespoon hot strong coffee
6 tablespoons cherry jam, warmed
2/3 cup heavy cream
1 tablespoon coffee liqueur
4 tablespoons chocolate, coarsely grated

Steps:

  • Preheat oven to 425°F.
  • Butter an 8x12 pan or use silpat and line with waxed paper or parchment.
  • Put the eggs, sugar and coffee essence in a large bowl over a pan of hot water and whisk until the mixture is pale and leaves a thick trail.
  • Remove from the heat and sift half the flour and salt over the egg mixture. Fold it in, carefully.
  • Repeat with the remaining flour and add the hot coffee.
  • Turn the mixture into the prepared pan, tilting it until evenly covered.
  • Bake just above the center of the oven for 10 minutes or until well risen and springy.
  • Have wax or parchment paper drenched in sugar at the ready. Turn the sponge cake onto the paper and foll at once from the short side.
  • Cool on a wire rack covered with a dish cloth. Be sure to put the loose end down.
  • Whip the cream and liqueur together.
  • Warm the jam.
  • When cold, carefully unroll the cake and remove the paper.
  • Brush with the warm jam and then spread with the cream mixture.
  • Re-roll.
  • Sprinkle grated chocolate on top.

Nutrition Facts : Calories 270, Fat 14.3, SaturatedFat 8.3, Cholesterol 104.5, Sodium 85.2, Carbohydrate 32, Fiber 1.1, Sugar 19.1, Protein 4.5

More about "coffee swiss roll recipes"

COFFEE SWISS ROLL RECIPE | OLIVEMAGAZINE
coffee-swiss-roll-recipe-olivemagazine image
Web Jan 21, 2015 STEP 1 Heat the oven to 200C/fan 180C/gas 6. Line a 27 x 40cm Swiss roll tin with non-stick baking parchment. Whisk the eggs and sugar together until they are light and fluffy – this can take about 5 …
From olivemagazine.com


PERFECT VANILLA SWISS ROLL RECIPE - THE FLAVOR BENDER
perfect-vanilla-swiss-roll-recipe-the-flavor-bender image
Web Nov 10, 2020 Baking the vanilla swiss roll sponge. Pour the batter into the prepared swiss roll cake pan. Again, make sure to pour it evenly into the cake pan. Using an offset spatula, spread the batter evenly to the …
From theflavorbender.com


COFFEE SWISS ROLL CAKE – BAKING LIKE A CHEF
coffee-swiss-roll-cake-baking-like-a-chef image
Web Nov 23, 2020 Whip the cheese for a few seconds. Then add whipping cream, icing sugar, espresso coffee, and instant coffee powder to the bowl. Mix with a hand whisk to homogenize everything. Then whisk with the …
From bakinglikeachef.com


CHOCOLATE AND COFFEE SWISS ROLL RECIPE | DELICIOUS. MAGAZINE
chocolate-and-coffee-swiss-roll-recipe-delicious-magazine image
Web Nov 19, 2014 175ml double cream 35g icing sugar, sifted 1-2 tbsp very strongly brewed coffee, cooled (to taste) 15g chocolate covered coffee beans, finely chopped, plus extra, roughly chopped, to decorate Method …
From deliciousmagazine.co.uk


COFFEE SWISS ROLL - TWO CHIMPS COFFEE

From twochimpscoffee.com
Cuisine British
Category Baking
Author Jasper Cook
Total Time 50 mins


COFFEE SWISS ROLL - BICKFORD'S AUSTRALIA
Web Preheat oven to 180°C Lightly grease and line a swiss roll baking pan Beat eggwhites until stiff. Slowly add the sugar, until mixture is thick and glossy Beat in egg yolks, then sift …
From bickfords.net


COFFEE SWISS ROLL + GIVEAWAY - THE MISSING LOKNESS
Web Sep 30, 2020 Coffee Swiss Roll is a popular pick at Asian bakeries. A fluffy & spongy coffee chiffon cake filled with a lightly sweetened whipped cream. Perfect with a cup of …
From themissinglokness.com


SWISS ROLL CAKE RECIPE - SOUTHERN LIVING
Web Jun 23, 2023 Place the egg whites and cream of tartar in the bowl of a stand mixer fitted with the whisk attachment. Beat on medium speed until the egg whites are foamy, then …
From southernliving.com


SWISS ROLL RECIPE | DELICIOUS. MAGAZINE
Web Swiss roll Easy September 2005 Test kitchen approved Serves 8 40 minutes This classic Swiss roll recipe requires just four ingredients – then just roll it up and enjoy it for …
From deliciousmagazine.co.uk


WALNUT AND COFFEE SWISS ROLL RECIPE - BBC FOOD
Web Preheat the oven to 200C/180C Fan/Gas 6. Butter a 34x22cm/13x8½in Swiss roll tin and line with baking parchment. Roast the walnuts in the oven for 5 minutes, or until a shade …
From bbc.co.uk


COFFEE SWISS ROLL RECIPE | SHARETHECOOK
Web SharetheCook. Make The Food You Love. Menu. Home; Our Blog; Contact; Search
From sharethecook.com


COFFEE SWISS ROLL – NANCY BIRTWHISTLE
Web 70g Caster Sugar and 150ml water For the sponge 3 eggs 75g Caster Sugar 75g Plain Flour sifted or gluten free flour 1 tbsp instant coffee dissolved in 1 tbsp warm water For the …
From nancybirtwhistle.co.uk


COFFEE SWISS ROLL RECIPE | SIDECHEF
Web Strain the heavy cream into a mixing bowl and add Powdered Confectioners Sugar (1/3 cup) and whisk until stiff peaks. Refrigerate until ready to use. Step 3. Pre-heat oven to 350 …
From sidechef.com


THE ONLY COFFEE SWISS ROLL YOU NEED THAT MELTS IN YOUR …
Web Aug 1, 2020 Savor Easy 966K subscribers 2.4K Dislike Share 105,565 views Premiered Aug 1, 2020 How to make The Coffee Swiss Roll that melts in your mouth. ...more …
From youtube.com


CHETNA MAKAN'S COFFEE & CARDAMOM SWISS ROLL - FOOD52
Web Feb 17, 2021 Test Kitchen Notes The key is to roll the sponge in the tea towel while it's still warm, which will make it easier to roll it once cool and filled with cream. — Jess Kapadia …
From food52.com


COFFEE ROLL CAKE | SIFT & SIMMER
Web Feb 10, 2023 Preheat oven to 375°F/191°C. Prepare a 9" by 13" baking sheet by lining it with parchment paper. Set aside. In a large bowl, add in the egg yolks, 30g granulated …
From siftandsimmer.com


COFFEE SWISS ROLL CAKE RECIPE - YOUTUBE
Web Coffee Swiss roll cake with peanuts Check out my channel for more recipes: https://www.youtube.com/c/SueRanSLThis is a soft sponge Coffee Swiss roll covered...
From youtube.com


NUTRITION ROCKS ON TWITTER: "ZESPRI SUNGOLD KIWIFRUIT SWISS …
Web Jun 24, 2023 ZESPRI SUNGOLD KIWIFRUIT SWISS ROLL A zesty and decadent swiss roll that will pair perfectly with your afternoon tea or coffee! https://nutrition …
From twitter.com


MARY BERRY'S SWISS ROLL (A TUTORIAL) | THE ENGLISH KITCHEN
Web Sep 28, 2021 Butter a 9 by 13 inch cake tin or rimmed baking sheet/jelly roll pan and line the bottom with baking parchment. Set aside. Beat the eggs and the sugar together in a …
From theenglishkitchen.co


Related Search