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Coffee Cake Roll Recipe
Ben Carraoli

Coffee Cake Roll Recipe

I still remember the first time I made this Coffee Cake Roll — the aroma of coffee filling my kitchen instantly felt comforting. I wanted a dessert that paired perfectly with my evening coffee, and this recipe turned out better than I expected. The cake is soft, light, and rolled with a creamy coffee filling that melts in your mouth.
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Total Time 45 minutes
Ingredients Method Notes

Ingredients
  

  • 3 large eggs separated — yolks add richness while whipped whites create a light, fluffy sponge
  • 60 g granulated sugar divided — helps sweeten and stabilize the cake structure
  • Pinch of sea salt — balances sweetness and enhances coffee flavor
  • 30 ml vegetable oil — keeps the cake moist without adding heaviness
  • 30 ml strong brewed coffee cooled — gives a deep, real coffee taste; avoid weak coffee
  • 1 teaspoon vanilla extract — rounds out the flavor
  • 60 g cake flour sifted — makes the sponge soft and tender; don’t replace with bread flour
  • ¼ teaspoon cream of tartar — stabilizes egg whites for better volume

Method
 

  1. In a bowl, whisk egg yolks with half of the sugar, salt, oil, coffee, and vanilla. Mix until smooth and slightly pale. This mixture forms the flavorful base of the sponge.
  2. Sift the cake flour directly into the yolk mixture. Gently mix until just combined. Avoid overmixing or the cake may lose its softness.
  3. In a clean bowl, beat egg whites with cream of tartar until foamy. Gradually add the remaining sugar and whip until soft peaks form. The whites should look glossy, not dry.
  4. Fold one-third of the whipped egg whites into the yolk mixture to lighten it. Gently fold in the remaining whites until no streaks remain. Keep the motion light to preserve air.
  5. Pour the batter into the prepared baking pan lined with parchment. Smooth the top and tap gently to release air bubbles. Bake until the surface springs back when lightly touched.
  6. Whip the chilled cream with espresso powder and powdered sugar until firm peaks form. The cream should be smooth and spreadable, not stiff.
  7. Once the cake cools slightly, peel off the parchment. Spread the coffee cream evenly across the surface. Roll the cake gently from one side and wrap it to hold shape. Chill before slicing.

Notes

  • I always let the egg whites reach room temperature before whipping
  • I prefer strong freshly brewed coffee for deeper flavor
  • I never overwhip the cream, or it becomes grainy
  • I chill the rolled cake for at least one hour before slicing
  • I use a serrated knife for clean, bakery-style slices