Prepare this soft and fluffy Swiss roll cake filled with fresh whipped cream. Made with coffee and brown sugar, this easy homemade dessert is ready in just 50 minutes and is perfect for any occasion.
Looking for an elegant homemade dessert that's surprisingly easy to make? This Swiss roll cake filled with whipped cream is light, soft and packed with flavor. The fluffy sponge cake is made with brown sugar, coffee and a touch of caramel, then rolled around a rich vanilla whipped cream filling for a beautiful dessert that's perfect for birthdays, holidays, afternoon tea or any special occasion.
Although Swiss rolls may look difficult, they're much easier than they seem. Simply bake the thin sponge, roll it gently and spread with freshly whipped cream for a bakery-style dessert everyone will love. Serve chilled with a little lemon zest for a refreshing finishing touch.
Delicious desserts to serve after a casual family dinner or on a special occasion! Try this Fresh Strawberry Pie, Easy Portuguese Baked Custard (Tigelada), or Creamy Rice Pudding (Arroz Doce). These three easy homemade desserts are full of flavor and guaranteed to impress your family and guests.
Ingredients for Swiss Roll Cake
Here you'll find all the ingredients needed to make this recipe:
- Eggs - The base of the sponge cake. They provide structure, moisture, and help create a light, fluffy texture when whipped.
- Dark brown sugar - Sweetens the cake, adding a rich caramel-like flavor and keeping the sponge soft and moist.
- All-purpose flour - Gives the cake its structure and creates a tender, flexible sponge that's easy to roll.
- Liquid caramel - Adds a subtle caramel flavor and enhances the cake's color.
- Milk - Keeps the batter moist.
- Instant coffee - Adds a smooth coffee flavor that pairs perfectly with the caramel without overpowering the cake.
- Butter - Adds richness, moisture, and a tender texture to the sponge.
- Baking powder - Helps the sponge rise evenly.
- Lemon zest - Brings a fresh citrus aroma.
- Heavy whipping cream - Whipped until light and fluffy, it creates a creamy filling that perfectly complements the soft sponge cake.
- Vanilla extract - Adds sweet vanilla flavor that enhances the whipped cream without overpowering it.
- Powdered sugar - Sweetens the whipped cream.
For the Roll Cake:
For the Filling:
Below you’ll find the correct measurement of all ingredients and the step-by-step guide for this recipe.
How to Make Easy Swiss Roll Cake
Step 1: For the Roll Cake:
Preheat the oven to 180ºC (350ºF).
Step 2: Separate the egg yolks from the whites and set the yolks aside. Beat the egg whites until stiff peaks form and refrigerate until ready to use.
Step 3: In a small bowl, combine the instant coffee and milk, stirring until smooth.
Step 4: In a stand mixer or with an electric hand mixer, beat the egg yolks, brown sugar, and softened butter on medium speed until light and creamy. Add the milk and coffee mixture along with the liquid caramel, and continue mixing for 2 to 3 minutes until fully incorporated.
Step 5: Reduce the mixer speed to low and gradually add the flour mixed with the baking powder. Beat just until the batter is smooth and well combined.
Finally, using a spatula, gently fold in the beaten egg whites until no traces of egg white remain.
Step 6: Line a 36 x 30 cm (14 1/4 x 11 3/4-inch) baking tray with parchment paper. Pour the batter onto the prepared tray and spread it evenly with a spatula.
Bake for 12 to 15 minutes, or until the sponge is lightly golden and springs back when gently pressed (baking time may vary depending on your oven).
Step 7: When the cake is baked, remove it from the oven and let it cool slightly. Place a clean kitchen towel or a sheet of parchment paper over the cake, then carefully invert it onto a flat surface. Gently remove the parchment paper and trim the edges with a sharp knife for a perfect finish.
Step 8: For the Filling:
Using an electric mixer, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
Step 9: Spread the filling evenly over the cake using a spatula. Starting from one short end, gently roll the cake into a log with the help of the towel, carefully removing the towel away as you roll. Transfer the roll cake to a serving platter, garnish with fresh lemon zest, and serve. Keep refrigerated until ready to serve.
Variations
• Chocolate Version - Add cocoa powder to the sponge and garnish with chocolate shavings.
• Berry Roll Cake - Add sliced strawberries, raspberries or blueberries to the whipped cream filling.
• Citrus Twist - Mix orange or lemon zest into the whipped cream for a fresher flavor.
• Chocolate Cream Filling - Spread a thin layer of chocolate ganache before adding the whipped cream.
Tips for Easy Swiss Roll Cake
• Beat the egg whites until stiff peaks form to create a light and airy sponge.
• Fold the egg whites gently into the batter to preserve its volume.
• Avoid overbaking. The sponge should remain soft and flexible.
• Roll the cake while it's still warm using parchment paper or a clean kitchen towel to help maintain its shape and prevent cracking.
• Let the cake cool completely before adding the whipped cream filling.
• For more uniform slices, refrigerate the roll cake for at least one hour before slicing.
FAQs
Why did my roll cake crack?
The most common reason is allowing the sponge to cool completely before rolling. Roll the cake while it's still warm and pliable to help prevent cracks.
How should I store leftovers?
Store covered in the refrigerator for up to 2 to 3 days because of the whipped cream filling.
Can I make the cake without coffee?
Yes. Add only milk or vanilla-flavored milk.
You May Also Like
- Portuguese orange roll cake (Torta de laranja)
- Cinnamon roll cake filled with strawberry cream
- Chocolate roll cake filled with whipped cream
- Coconut roll cake
- Orange roll cake filled with chocolate
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Easy Swiss Roll Cake
Prepare this soft and fluffy Swiss roll cake filled with fresh whipped cream. Made with coffee and brown sugar, this easy homemade dessert is ready in just 50 minutes and is perfect for any occasion.
- 3 medium eggs
- 125 grams (3/4 cup) dark brown sugar
- 100 grams (3/4 cup) all-purpose flour
- 1 tablespoon liquid caramel
- 50 ml (1/4 cup) milk
- 2 tablespoons instant coffee
- 50 grams (1/4 cup) softened butter
- 1 teaspoon baking powder
- Lemon zest for garnish
- 200 ml (about 3/4 cup or 7 fl oz) heavy whipping cream
- 1 teaspoon vanilla extract
- 1 tablespoon powdered sugar
- For the Roll Cake:
Preheat the oven to 180ºC (350ºF). - Separate the egg yolks from the whites and set the yolks aside. Beat the egg whites until stiff peaks form and refrigerate until ready to use.
- In a small bowl, combine the instant coffee and milk, stirring until smooth.
- In a stand mixer or with an electric hand mixer, beat the egg yolks, brown sugar, and softened butter on medium speed until light and creamy. Add the milk and coffee mixture along with the liquid caramel, and continue mixing for 2 to 3 minutes until fully incorporated.
- Reduce the mixer speed to low and gradually add the flour mixed with the baking powder. Beat just until the batter is smooth and well combined. Finally, using a spatula, gently fold in the beaten egg whites until no traces of egg white remain.
- Line a 36 x 30 cm (14 1/4 x 11 3/4-inch) baking tray with parchment paper. Pour the batter onto the prepared tray and spread it evenly with a spatula. Bake for 12 to 15 minutes, or until the sponge is lightly golden and springs back when gently pressed (baking time may vary depending on your oven).
- When the cake is baked, remove it from the oven and let it cool slightly. Place a clean kitchen towel or a sheet of parchment paper over the cake, then carefully invert it onto a flat surface. Gently remove the parchment paper and trim the edges with a sharp knife for a perfect finish.
- For the Filling:
Using an electric mixer, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. - Spread the filling evenly over the cake using a spatula. Starting from one short end, gently roll the cake into a log with the help of the towel, carefully removing the towel away as you roll. Transfer the roll cake to a serving platter, garnish with fresh lemon zest, and serve. Keep refrigerated until ready to serve.
INGREDIENTS
- For the Roll Cake:
- For the Filling:
