Ingredients with Measurements:
- 4 large eggs
- 1/2 cup granulated sugar
- 1/2 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1/4 tsp salt
- 1/4 cup strong brewed coffee, cooled
- 1/2 cup heavy cream
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
Special Equipment Needed:
- Electric mixer
- 10x15 inch jelly roll pan
- Parchment paper
- Kitchen towel
- Cooling rack
Step-by-Step Instructions:
1. Preheat the oven to 350°F. Line a 10x15 inch jelly roll pan with parchment paper and set aside.
2. In a large mixing bowl, beat the eggs and sugar together with an electric mixer until thick and pale, about 5 minutes.
3. In a separate bowl, sift together the flour, cocoa powder, baking powder, and salt. Gradually fold the dry ingredients into the egg mixture until just combined.
4. Add the cooled coffee to the batter and stir until evenly incorporated.
5. Pour the batter into the prepared pan and spread it out evenly with a spatula.
6. Bake for 12-15 minutes, or until the cake springs back when lightly touched.
7. While the cake is still warm, carefully invert it onto a clean kitchen towel dusted with powdered sugar.
8. Peel off the parchment paper and roll the cake up tightly in the towel, starting from the short end.
9. Let the cake cool completely in the towel on a cooling rack.
10. In a mixing bowl, beat the heavy cream, powdered sugar, and vanilla extract together until stiff peaks form.
11. Carefully unroll the cake and spread the whipped cream evenly over the surface, leaving a 1-inch border around the edges.
12. Roll the cake back up tightly, using the towel to help you.
13. Chill the cake in the refrigerator for at least 30 minutes before slicing and serving.
- Time:
Preparation time: 20 minutes
- Cooking time: 15 minutes
Temperature:
- Oven temperature: 350°F
Serving size:
- Makes 8-10 servings
Nutritional information:
- Calories: 170
- Fat: 8g
- Carbohydrates: 22g
- Protein: 4g
Substitutions for ingredients:
- For a non-coffee version, substitute the coffee with milk or water.
- For a gluten-free version, use a gluten-free flour blend instead of all-purpose flour.
Variations:
- Add a layer of chocolate ganache or Nutella spread on top of the whipped cream before rolling up the cake.
- Use different flavored extracts in the whipped cream, such as almond or peppermint.
- Top the finished cake with a dusting of cocoa powder or powdered sugar.
Tips and Tricks:
- Be sure to beat the eggs and sugar together for the full 5 minutes to ensure a light and fluffy cake.
- Use a serrated knife to slice the cake for a clean cut.
- To prevent the cake from cracking when rolling, be sure to roll it up tightly while it's still warm.
Storage Instructions:
- Store any leftover cake in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
- To serve leftover cake, let it come to room temperature before slicing and serving.
Presentation Ideas:
- Serve slices of the coffee Swiss roll on a decorative platter or cake stand.
- Dust the top of the cake with cocoa powder or powdered sugar for a pretty finish.
Garnishes:
- Top each slice of cake with a dollop of whipped cream and a sprinkle of cocoa powder or chocolate shavings.
Pairings:
- Serve the coffee Swiss roll with a cup of hot coffee or tea.
Suggested Side Dishes:
- Fresh fruit, such as strawberries or raspberries, make a nice accompaniment to the cake.
Troubleshooting Advice:
- If the cake cracks when rolling, it may have been rolled too tightly or the cake may have been overbaked.
Food Safety Advice:
- Be sure to store any leftover cake in the refrigerator to prevent spoilage.
Food History:
- Swiss rolls originated in Central Europe in the 19th century and were traditionally filled with jam or whipped cream.
Flavor Profiles:
- The coffee Swiss roll has a rich chocolate flavor with a subtle coffee undertone.
Serving Suggestions:
- Serve the coffee Swiss roll as a dessert or as a sweet treat with coffee or tea.
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Taste: Rich, Creamy, Sweet, Coffee, Indulgent, Coffee-Flavored