Coffee Swiss Roll (Coffee Roulade)

Quick Summary: This coffee Swiss roll (coffee roulade) is a light almond biscuit Joconde sponge rolled around a rich coffee mascarpone cream. You bake the thin sponge for 10-15 minutes, roll it warm in a towel to prevent cracking, fill it with espresso-flavored mascarpone whipped cream, and chill before serving. It is an elegant coffee sponge roll for coffee lovers, ready in about an hour.

After making several rich chocolate cakes like Royal chocolate cake, French chocolate cake, and Fondant au chocolat, it is time to please a coffee lover like you and me with a new coffee-flavored dessert.

Why you'll love this recipe

Here is why this coffee roulade earns a spot in your baking rotation:

• Coffee-forward flavor: Both espresso and instant coffee are used in the mascarpone cream, so every bite tastes like a proper coffee sponge roll.
• Light almond sponge: The biscuit Joconde stays soft and flexible, which makes it easy to roll without cracking.
• Simple and quick: The batter and cream come together fast, with only about 20 minutes of hands-on work.
• Make-ahead friendly: You can bake and roll the sponge a day in advance, then decorate before serving.
• Elegant for occasions: It is delicious for birthday parties or dressed up as a Christmas Yule log.

Ingredients

For ingredients and detailed instructions, refer to the recipe card below.

• Almonds: Use blanched almonds to grind in a food processor, or use store-bought almond meal.

• Sugar: Use superfine caster sugar, or process granulated sugar in a food processor until superfine. Make your own icing sugar in a coffee grinder, or use store-bought powdered sugar.

• Flour: The recipe calls for all-purpose flour.

• Butter: Use unsalted butter, melted and cooled to room temperature.

• Eggs: Use whole large eggs and large egg whites. To separate egg whites from egg yolks, use an egg separator.

• Hazelnuts: Use store-bought roasted hazelnuts or learn how to roast hazelnuts at home.

• Mascarpone is added to stabilize the whipped cream. Take the mascarpone out of the fridge for 15 minutes (at maximum!) before you start making the cream.

• Heavy cream: Use heavy or heavy whipping cream with at least 30% fat content.

• Espresso coffee is the star of the coffee roll cake.

• Instant coffee powder: Choose your preferred brand. To make instant coffee granules powdered, use either a coffee grinder or a mortar and pestle.

Equipment

• Baking sheet: A flat, rimmed 12 x 16 inch (30 x 40 cm) pan or non-spill baking sheet gives the sponge an even thickness.
• Silicone baking mat or parchment paper: Prevents the thin sponge from sticking, so it releases cleanly.
• Stand mixer: Whips the eggs and the mascarpone cream to the right volume.
• Electric mixer: Handy for beating the egg whites to stiff peaks in a separate bowl.
• Bent spatula: Spreads the batter and the cream in an even layer.
• Kitchen or tea towel: Used to roll the warm sponge so it holds its shape without cracking.

How to make coffee Swiss roll

Step 1. Preheat the oven to 390°F (200°C) and prepare a non-spill baking sheet (no need to grease it).

Pro tip: Alternatively, use a silicone baking mat or a 12 x 16 inches (30 x 40 cm) baking sheet lined with parchment paper. Grease the baking tray, then add the parchment paper and lightly grease it.

Step 2. To make the cake batter, whisk ground almonds, all-purpose flour, and icing sugar together in a mixing bowl.

Pro tip: Consult the biscuit Joconde recipe for step-by-step photographed explanations, helpful tips, and tricks.

Step 3. Melt the butter in the microwave in 20-second increments, then let it cool.

Step 4. Place whole eggs in the bowl of a stand mixer with a whisk attachment and whip for a few seconds.

Step 5. Add the dry ingredients to the egg mixture and mix at medium speed for 3 minutes until creamy and homogeneous. Pour the cooled melted butter and gently mix with a rubber spatula.

Step 6. In a separate clean bowl, whip egg whites at high speed with an electric hand mixer. Once foamy, gradually add caster sugar and beat until stiff peaks.

Step 7. Gently fold the beaten egg whites into the almond mixture in two or three batches, then carefully mix with a spatula.

Step 8. Pour batter onto the prepared cake pan, smooth the surface with a long offset spatula, and bake for 10-15 minutes. If baking a silicone mold, place it on the oven rack. The sponge should be slightly golden and spring back when touched.

Step 9. Remove the cake from the oven. Turn it into a kitchen or tea towel generously sprinkled with icing sugar. Gently peel the baking mat (photo 1) or the top layer of parchment paper (it was the bottom during baking).

Step 10. Sprinkle the sponge with icing sugar, roll the cake into the towel, and let it rest for 10 minutes (photo 2). Then, unroll it and let it cool to room temperature.

Step 11. To make the coffee mascarpone cream, place the prepared mascarpone (see the tips below) in the bowl of a stand mixer fitted with a whisk attachment. Whip the cheese for a few seconds.

Step 12. Add cold heavy cream, icing sugar, espresso coffee, and instant coffee powder to the bowl. Mix with a hand whisk to homogenize everything. Then whisk with the stand mixer until medium peaks form.

Step 13. To roll the cake, spread ⅔ of the cream filling in an even layer and smooth the surface with a bent spatula. Sprinkle with the chopped roasted hazelnuts (photo 3).

Step 14. Roll the biscuit from the short end, using the kitchen towel to help. Make sure the end of the roll is facing down (photo 4). Roll it as tightly as possible.

Step 15. Refrigerate it, still in the towel, for 4 hours. Wrap the bowl with the remaining cream with plastic film and refrigerate.

Step 16. To decorate the cake, use a sharp knife to trim the ends for a neat appearance (photo 5). Spread coffee cream over the top of the cake (photo 6).

Leave it plain or decorate it as you wish.

Expert Tips

• If using a smaller Swiss roll pan, read how to line a Swiss roll tin, and recalculate ingredients using a cake pan converter.
• For the best mascarpone cream, use chilled mascarpone that is slightly softened. Remove it from the fridge 15 minutes before making the cream.
• If the cream starts curdling, gently heat it in a water bath while whisking. Once the lumps disappear, stop heating. Allow the cream to cool to room temperature, then whip it briefly for a few seconds.
• Keep the cake wrapped in a towel until you are ready to assemble it. Because mascarpone cream can dry out rapidly, it is recommended to assemble the cake 1-2 hours before serving and refrigerate it until ready to serve.
• Make-ahead option: Bake the biscuit, roll it in ⅔ of the cream, and wrap it in a kitchen towel 1 day ahead. Store the rolled cake, covered with cling film and cream, in the fridge. The next day, one hour before serving, decorate the cake with cream, nuts, or chocolate crisps, and keep it in the refrigerator until serving.

Recipe variations

• Add one tablespoon of white rum or Grand Marnier to the mascarpone cream if serving the cake to adults.

• Replace roasted hazelnuts with candied nuts (walnuts, almonds, chestnuts, etc. ).

• Decorate the cake with meringue mushrooms, nougatine pieces, or other Christmas decorations to serve it as a Yule Log.

Storing & freezing

To keep the cake fresh, apply the coffee mascarpone cream 1-2 hours before serving; the mascarpone-based cream dries out quickly. Keep the cake, wrapped in a towel, in the refrigerator until you are ready to finish it.

Store leftover cake in the fridge for up to 24 hours. Freezing the assembled cake is not recommended, since the mascarpone cream can weep after thawing. If needed, freeze the plain rolled sponge without cream, then fill and decorate once it thaws in the fridge.

Recipe FAQ

What is a coffee Swiss roll?
A coffee Swiss roll, also called a coffee roulade or coffee sponge roll, is a thin sponge cake spread with coffee-flavored cream, then rolled into a spiral. This version uses a light almond biscuit, Joconde, and a coffee mascarpone whipped cream.

What is biscuit Joconde?
Biscuit Joconde is a light sponge cake made with ground almonds, eggs, all-purpose flour, sugar, and butter. It takes its name from the French La Joconde, meaning Mona Lisa.

How do I keep the coffee roll from cracking?
Roll the sponge while it is still warm and flexible, using a towel dusted with icing sugar, and let it cool in that rolled shape. Do not overbake the thin sponge, and roll gently but firmly. Cooling it rolled trains the cake to hold the spiral so it will not crack when you add the cream.

How strong should the coffee be?
Use freshly brewed, cooled espresso plus instant coffee powder for a bold flavor. For a stronger coffee sponge roll, add a little more instant coffee powder; for a milder taste, reduce it. Dissolve the instant coffee so no gritty specks remain in the cream.

Can I make this a mocha or cappuccino roll?
Yes. For a mocha version, add one to two tablespoons of unsweetened cocoa powder or melted dark chocolate to the mascarpone cream. For a cappuccino flavor, add a pinch of cinnamon and a little extra cream to lighten the filling.

Can I make the coffee roulade ahead of time?
Yes. Bake the biscuit, roll it in about two-thirds of the cream, and wrap it in a kitchen towel the day before. Store it covered in the fridge, then decorate it with the remaining cream and nuts about an hour before serving.

Can I freeze coffee Swiss roll?
The assembled cake is best eaten fresh, as the mascarpone cream can weep after thawing. If you want to freeze it, freeze the plain rolled sponge (without cream), wrap it tightly, thaw it in the fridge, then fill and decorate before serving.

How should I store the coffee roll cake?
Store leftover cake in an airtight container in the fridge for up to 24 hours. Because the mascarpone cream dries out quickly, keep it chilled until you are ready to serve.

Why is my sponge dry or tough?
Overbaking or overmixing the batter after folding in the egg whites can make the sponge dry and tough. Bake for only 10 to 15 minutes until just golden, and fold the whites in gently so the batter stays airy.

Love French cakes? Try these next!

If you enjoyed this coffee roulade, here are more French cakes to bake next:

• Tiramisu torte
• Biscuit Joconde sponge cake
• Strawberry Swiss roll cake
• French madeleines
• Royal chocolate cake

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Recipe card

The nutritional information has been calculated using an online recipe nutrition calculator such as Verywellfit.com and is intended for informational purposes only. These figures should be used as a general guideline and not be construed as a guarantee.

The recipe was adapted from Femme Actuelle. It was originally published on December 17, 2018. It has been revised to include the improved recipe and photos.