Decorated Coffee Swiss Roll with Step-by-Step Pictorial (彩繪咖啡瑞士卷)

Many of you have requested a Coffee Swiss Roll recipe in comments and emails ever since I posted the Chocolate Yule Log (recipe here) and the Strawberry & Cream Swiss Roll (recipe here).  So, finally, here is my Coffee Swiss Roll recipe.  Sorry for the delay, my dear Friends and Readers.  But I'm telling you, it's worth the wait!  As you can see from my pictures, this is not just any Coffee Swiss Roll, it’s a Decorated Coffee Swiss Roll, that’s entertaining and gift-giving worthy!  I would be totally impressed and touched if I receive this cake as a gift.  What do you think? 



It’s probably the 98,349,766 times that I've mentioned here on the blog that I’m NOT a crafty person, at all.  So, if I can make this cake, so can you.  I’ll hold your hand and show you the step-by-step pictorial on the process so you feel more comfortable when you make your own.  A picture is worth a thousand words, so, I’m sure a pictorial really helps with this recipe.



The basic Coffee Swiss Roll recipe I’m sharing today is one that I’ve tested and developed several years ago, except that I have never published it before.  I've been using this same recipe every time my Chubby Hubby family requests a Coffee Swiss Roll for afternoon tea.  If you wish, you can totally skip the decoration part and simply make the Coffee Swiss Roll.  I promise it’ll taste just as good, just not as glamorous and elegant, that’s all.  But if you plan on preparing this Swiss Roll for entertaining guests, special occasion or as a gift, you should totally give this decorated version a try.  



Ready to come into the kitchen with me?  Come on in….

1) First, get the decoration tools ready.  I drew the patterns I wanted for the decoration, free-hand, on a piece of paper that fits my baking pan.  Simply making curls and movement here and there, that's all.  I started with a pencil and then trace it with a marker so the lines are thicker and can show through the parchment paper easily.

2) Line the baking pan with a piece of parchment paper.  Make sure the parchment paper is large enough to have at least 2-inch excess on all sides for easy removal when the cake is done.

3) Pick your piping tip and fit it into a small pastry bag.  I’m using a Wilton #2 here (click here for a closer look), which is a tiny tip because my patterns are on the thin side.  You can choose a wider tip, depending on the patterns that you want to draw.

4) Twist the piping bag near the tip and tuck the piping bag into a mug or a glass.  It’ll make filling the batter much easier.



5) Next, beat the egg whites with cream of tartar and a pinch of salt until frothy.

6) Then slowly add in around 1/2 of the sugar and beat until stiff peak forms.

7) In a separate bowl, beat the egg yolks with the remaining sugar until light and pale yellow. Then add the vanilla, coffee mixture, melted butter and heavy cream until incorporated.

8) Sift the cake flour into the egg yolk mixture.  Fold until the dry and wet ingredients are just combined.




9) In a small bowl, combine 3 tablespoon of the egg yolk mixture, 6 tablespoon of the meringue, and 1 tablespoon of cocoa powder.

10) Gently fold until the ingredients are incorporated.

11) Fill this chocolate mixture into the prepared piping bag.  Gently squeeze the piping bag to release batter and trace the patterns on your prepared baking sheet.

12)  Here’s how it looks when piping is done.  Remove the paper/drawing under the parchment.  Bake for 5 minutes or until your decorative patterns are set, depending the thickness of your decoration batter.




13) Gently fold the remaining meringue into the egg yolk mixture, 1/3 at a time.  Be careful not to deflate the egg whites too much.

14) Make sure there's no big chucks of meringue in the batter.  This is how the batter looks when it's done.

15)  When the patterns are done baking, pour the cake batter on top and gently spread the batter into one even layer.  Bake at 375 degree F for 10 minutes, or until a tooth pick inserted into the cake and comes out clean.

16) While the cake is still warm, roll the cake with the parchment from one end to the other, starting from the shorter end.  This will help the cake hold its shape and prevent cracking.  Unroll the cake and let it cool completely.

17) When the cake is completely cooled, gently spread the freshly whipped cream on top in an even layer.  Roll the cake up, from the shorter end without the parchment.  Wrap the filled cake with plastic wrap and refrigerate for an hour, or until ready to serve.

18) Admire the cake for a few seconds, cut it up and enjoy!




It really is easier to make this cake than it looks.  There might be a few more steps compared to regular Swiss Roll but all simple steps and totally worth it, in my opinion.  I hope you'll love today's recipe, pictorial and is inspired to make your own Decorated Coffee Swiss Roll soon.









Decorated Coffee Swiss Roll (彩繪咖啡瑞士卷): (Printable Recipe)

Ingredients for the cake:
5 egg whites
5/8 teaspoon cream of tartar
3/4 cup caster sugar, divided
Pinch of kosher salt
5 egg yolks
1 teaspoon vanilla extract
1 1/2 tablespoons strong instant coffee granulate (I used this one), dissolved in a tablespoon of hot water
2 tablespoons butter, melted
1/4 cup heavy cream
3/4 cup cake flour
1 tablespoon cocoa powder (for the pattern)


Ingredients for the filling:
3/4 cup heavy cream
2 tablespoons powdered sugar
1/4 teaspoon vanilla extract

To prepare the filling:
In the bowl of the stand mixer fitted with the whisk attachment (or use a hand-held beater), beat the heavy cream with powdered sugar and vanilla until stiff peak formed.  Cover and refrigerate until ready to use.

To Prepare the cake:
Preheat oven  to 375 degree F.   Then, get the decoration tools ready.  I drew the patterns I wanted for the decoration free-hand, simply making curls and movement here and there.  Line the (10 by 15-inch) baking pan with a piece of parchment paper.  Make sure the parchment paper is large enough to have at least 2-inch excess on all sides for easy removal when the cake is done.

Pick your piping tip and fit it into a small pastry bag.  I’m using a Wilton #2 here (click here for a closer look), which is a tiny tip because my patterns are on the thin side.  You can choose a wider tip, depending on the patterns that you want to draw.  Twist the piping bag near the tip and tuck the piping bag into a mug or a glass.  It’ll make filling the batter much easier.

Next, beat the egg whites with cream of tartar and a pinch of salt until frothy. Then slowly add in around 1/2 of the sugar and beat until stiff peak forms. In a separate bowl, beat the egg yolks with the remaining sugar until light and pale yellow. Then add the vanilla, coffee mixture, melted butter and heavy cream until incorporated.  Sift the cake flour into the egg yolk mixture.  Fold until the dry and wet ingredients are just combined.

In a small bowl, combine 3 tablespoon of the egg yolk mixture, 6 tablespoon of the meringue (the egg white mixture) , and 1 tablespoon of cocoa powder.  Gently fold until the ingredients are incorporated.  Fill this chocolate mixture into the prepared piping bag.  Gently squeeze the piping bag to release batter and trace the patterns on your prepared baking sheet.   Remove the paper/drawing under the parchment.  Bake for 5 minutes or until your decorative patterns are set.

While the pattern is baking, gently fold in the remaining meringue into the egg mixture in 3 batches.  Be careful not to deflate the egg whites too much.  When the patterns are done baking, pour the cake batter on top and gently spread the batter into one even layer.  Bake at 375 degree F for 10 minutes, or until a tooth pick inserted into the cake and comes out clean.  Remove from oven and cool on a wiring rack.

While the cake is still warm, roll the cake with the parchment from one end to the other, starting from the shorter end.  This will help the cake hold its shape and prevent cracking.  Unroll the cake and let it cool completely.  When the cake is completely cooled, gently spread the freshly whipped cream on top in an even layer.  Roll the cake up, from the shorter end without the parchment paper this time.  Wrap the filled cake with plastic wrap and refrigerate for at least an hour, or until ready to serve.