This coffee Swiss roll cake or coffee roulade is a simple dessert made with a biscuit Joconde and generously filled and covered with coffee mascarpone cream. Perfect for coffee lovers.
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 myself with a new coffee-flavored dessert.
Coffee Swiss roll recipe
- It is the perfect coffee roll cake with an elegant taste of deliciousness.
- The recipe is easy and quick to make.
- It is best served for birthday parties or Christmas as a holiday Yule log.
Ingredients
For ingredients and detailed instructions, refer to the recipe card below.
- Almonds: Use blanched almonds to grind with a food processor or use a store-bought almond meal.
- Sugar: Use superfine caster sugar or process granulated sugar in a food processor to make it superfine. Make icing sugar yourself with 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 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: Opt for your preferred brand of instant coffee. To make instant coffee granules powdered, use either a coffee grinder or mortar and pestle.
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.
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, with a hand whisk, mix ground almonds, all-purpose flour, and icing sugar in a mixing bowl.
Pro tip: Consult the biscuit Joconde recipe for step-by-step photographed explanations, helpful tips, and tricks.
Step 3. Melt butter in the microwave at 20-second intervals and 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 preparation in two or three batches and 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 with touching.
Step 9. Remove the cake from the oven. Turn it onto 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 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.
PHOTO 1
PHOTO 2
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.
Step 13. To roll the cake, spread â…” 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). Tight roll as much as possible.
PHOTO 3
PHOTO 4
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, with a sharp knife, cut the ends of the cake for a neat appearance (photo 5). Spread coffee cream over the top of the cake (photo 6).
PHOTO 5
PHOTO 6
Leave it plain or decorate it in the way you desire.
Storing and freezing
To ensure the freshness of the cake, apply the coffee mascarpone cream to the cake 1-2 hours before serving: the mascarpone-based cream dries out quickly. Keep the cake rolled in a towel in the refrigerator until you are ready to complete it.
Store leftover cake in the fridge for up to 24 hours. It is not recommended to freeze it.
Expert Tips
- If using a smaller Swiss roll pan, read how to line a Swiss roll tin and recalculate ingredients with 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 curding, 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 the mascarpone cream can dry out rapidly, it is recommended to assemble the cake 1-2 hours before serving and keep it refrigerated until ready to serve.
- Make ahead option: Bake the biscuit, roll it with â…” of the cream, and wrap it with a kitchen towel one day ahead. Store the rolled cake and cream covered with cling film in the fridge. Next day, one hour before serving, decorate the cake with cream, nuts, or chocolate crisps, and keep it in the refrigerator until serving.
Recipe FAQ
Biscuit Joconde is a light sponge cake with ground almonds, eggs, all-purpose flour, sugar, and butter. It takes its name from the French La Joconde, meaning Mona Lisa.
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PrintRecipe card
Coffee Swiss Roll (Coffee Roulade)
This coffee Swiss roll or coffee roulade is a simple dessert made with a biscuit Joconde and generously filled and covered with coffee mascarpone cream. Perfect for coffee lovers.
- Total Time: 1 hour, 15 minutes (plus chilling time)
- Yield: 8 1x
- Category: Cakes
- Method: Baking
- Cuisine: French
Ingredients
For the biscuit Joconde:
- â…” cup + 2 tablespoons (100 g) icing (powdered) sugar
- 1 cup (100 g) ground almonds (almond meal)
- 2 ½ large whole eggs (125 g), room temperature (note #1)
- 1 ½ tablespoons (20 g) unsalted butter, melted
- 3 tablespoons (25 g) all-purpose flour
- 5 small egg whites (125 g), room temperature (note #2)
- 3 tablespoons (40 g) caster sugar
For the mascarpone cream:
- ½ cup + 1 ½ tablespoons (140 g) mascarpone cheese, slightly softened (note #4)
- 1 cup minus 2 tablespoons (300 g) cold heavy cream, 30% fat
- ½ cup (65 g) icing (powdered) sugar
- 1 ½ tablespoons of cold espresso coffee
- ¾ tablespoon instant coffee powder
For assembling:
- 1.2 oz. (35 g) roasted hazelnuts
*Don't you have the correct baking pan on hand right now? Try this simple Cake Pan Converter!
** If needed, please refer to Baking Conversion Charts.
Instructions
-
Preheat the oven to 390°F (200°C) and prepare a non-spill baking sheet (no need to grease it). Or 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.
-
To make the cake batter, with a hand whisk, mix ground almonds, all-purpose flour, and icing sugar in a mixing bowl.
-
Melt butter in the microwave at 20-second intervals and let it cool.
-
Place whole eggs in the bowl of a stand mixer with a whisk attachment and whip for a few seconds.
-
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.
-
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.
-
Gently fold the beaten egg whites into the almond preparation in two or three batches and carefully mix with a spatula.
-
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 with touching.
-
Remove the cake from the oven. Turn it onto a kitchen or tea towel generously sprinkled with icing sugar. Gently peel the baking mat or top layer of parchment paper (it was bottom during baking).
-
Sprinkle the sponge with icing sugar, roll the cake into the towel, and let it rest for 10 minutes. Then, unroll it and let it cool to room temperature.
-
To make the coffee mascarpone cream, place the prepared mascarpone (see the notes) in the bowl of a stand mixer fitted with a whisk attachment. Whip the cheese for a few seconds.
-
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.
-
To roll the cake, spread â…” of the cream filling in an even layer and smooth the surface with a bent spatula. Sprinkle with the chopped roasted hazelnuts.
-
Roll the biscuit from the short end, using the kitchen towel to help. Make sure the end of the roll is facing down. Tight roll as much as possible. Refrigerate it, still in the towel, for 4 hours. Wrap the bowl with the remaining cream with plastic film and refrigerate.
-
To decorate the cake, with a sharp knife, cut the ends of the cake for a neat appearance. Spread the remaining coffee cream over the top of the cake. Decorate it in the way you desire.
Notes
- 125 g whole eggs are approximately equal to ½ cup.
- 125 g egg whites are approximately equal to ½ cup.
- If using a smaller Swiss roll pan, read how to line a Swiss roll tin and recalculate ingredients with 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 curding, 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're ready to assemble it. Because the mascarpone cream can dry out rapidly, it's recommended to assemble the cake 1-2 hours before serving and keep it refrigerated until ready to serve.
- Make ahead option: Bake the biscuit, roll it with â…” of the cream, and wrap it with a kitchen towel one day ahead. Store the rolled cake and cream covered with cling film in the fridge. Next day, one hour before serving, decorate the cake with cream, nuts, or chocolate crisps, and keep it in the refrigerator until serving.
Nutrition
- Serving Size: 1 slice
- Calories: 478
- Sugar: 26.3 g
- Sodium: 63 mg
- Fat: 34.5 g
- Saturated Fat: 16.7 g
- Carbohydrates: 33.5 g
- Fiber: 1.7 g
- Protein: 8.9 g
- Cholesterol: 137 mg
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.
Shanna says
This was so good I am already making the second one. Thanks so much for sharing.
Irina says
Thank you, Shanna, for letting me know! I am happy to read.
Tara says
What an incredible cake for the holidays! I absolutely love the combination of hazelnut and coffee. Yum!
Irina says
Tara, thanks for your interest in the recipe. Please, enjoy it!
Jersey says
What a decadent Christmas Dessert! I love it!
Irina says
Thank you, Jersey!
Kylie says
So glad I found this recipe! It's so delicious!
Irina says
Please, enjoy the recipe, Kylie. I hope you will make it. 🙂
Toni says
This cake is amazing! The flavors are SO delicious. I never thought I could make something like this, but your instructions make it so easy.
Irina says
Kylie, I am happy to hear that! Please, enjoy it.
Fara Kay says
Can you make this cake a day early (not assembled)? Also, will the whipped cream be ok if made a day early too, or should that be done the day you want to assemble? Finally, if the above is not recommended, can I make the assembled cake a day early to be served the next day?
Thank you! This cake looks really good, and I want to make it for X-mas if I can find hazelnuts in the store
Irina says
Hi Fara, thanks for your interest in the recipe. Yes, you can bake the biscuit, roll it with ⅓ of the cream, and wrap it one day ahead. Store it wrapped in parchment in the fridge. Next day, one hour before serving, decorate the cake with cream, nuts, and chocolate crisps, and keep it in the refrigerator. In this case, I recommend making the mascarpone cream twice: ⅓ of the cream to fill the cake, and the next day ⅔ of the cream to decorate. I do not recommend assembling the cake one day ahead since the mascarpone-baed whipped cream tends to dry out. Try to assemble the cake 1-2 hours before serving to keep the cream fresh-looking 🙂 And please, read all the post including the FAQ: there is plenty of information there. Happy baking!!!
Farwah Kuhafa says
I did make the cake and cream a day ahead and assembled it the next day. I had to make some changes to the recipe b/c I just couldn't find hazelnuts, and ordering online wouldn't have come in on time fast enough. I omitted the hazelnuts and was thinking to crush up some Ferrer rocher and use it to decorate the outside of the cake (I ended up not doing that, maybe next time)
I am not a maple syrup fan, so I changed it to a chocolate ganache and then topped it off with the mascarpone cream and rolled the cake. I didn't have espresso powder, so I used more instant Nescafe instead. If I could post a pic of my cake, I would.
Everyone loved it! The cake does have many cracked looks when rolling than a swiss cake roll, but that's ok b/c you're covering it with the cream anyway.
The cake I made was a little longer than the typical swiss cake roll recipe. Fit into a normal jelly size pan and was enough for 18 people (there were other desserts available)
Irina says
Hi Farwah, I am happy to hear that your guests and you loved the cake. It is also great that you could make replacements without problems. As for cracking, yes, this roll cake cracks while rolling it. I have made it a few times, and it happened, but the following chilling and decoration cover it. As for the roll cake length, I personally always cut the ends to fit a serving platter I have. Please, share the picture of your cake on Instagram using the hashtag #bakinglikeachef or send me by email at bakinglikeachef@gmail.com. Thanks!!!
Vivian P. says
I'm a coffee and hazelnut lover, so I tried making this yesterday, and it was sooo good! Thanks for sharing your recipe. I'm going to try the Sans Rival next:)
Irina says
Vivian, thank you very much for letting me know. I am happy to hear that you loved that roll cake. It's one of my favorites as well. 🙂 Sans Rival? You will love it too. Happy baking!