咖啡瑞士卷 (Coffee Swissroll)
咖啡瑞士卷 (Coffee Swissroll)
Ingredients
For the Yolk Batter
- 5 egg yolks
- 55 g milk
- 45 g corn oil
- 65 g low protein flour, (cake flour)
- 7 g coffee powder
For the Meringue
- 5 egg whites
- 55 g sugar
- 5 g lemon juice
For the Filling
- 250 g whipping cream
- 20 g sugar
- 5 g coffee powder
Instructions
- 1
Preheat your oven to 150°C. Line a 28x28cm baking pan with parchment paper.
⏱️ 5 min•🌡️ 150
- 2
In a medium bowl, combine the coffee powder, milk, and corn oil for the yolk batter. Mix until well combined.
⏱️ 2 min
- 3
Sieve the low protein flour (cake flour) into the wet mixture and mix until it forms a smooth paste.
⏱️ 3 min
- 4
Add the egg yolks to the batter and mix well until fully incorporated and smooth.
⏱️ 3 min
- 5
In a separate clean bowl, beat the egg whites and lemon juice with an electric mixer on high speed until big bubbles are seen.
⏱️ 2 min
- 6
Add 1/3 of the sugar to the egg whites and continue beating.
⏱️ 1 min
- 7
Continue beating and add another 1/3 of the sugar when the meringue forms finer bubbles.
⏱️ 1 min
- 8
Add the last 1/3 of the sugar when the meringue shows some lines while beating. Continue beating until the meringue reaches a medium peak (it should hold its shape but the tip will curl slightly).
⏱️ 3 min
- 9
Gently fold 1/3 of the meringue into the yolk batter until just combined.
⏱️ 3 min
- 10
Pour the combined batter back into the bowl with the remaining meringue and gently fold until well combined, being careful not to deflate the mixture.
⏱️ 3 min
- 11
Pour the batter into the prepared 28x28cm baking pan and spread evenly. Bake in the preheated oven for 30 minutes, or until the cake is golden brown and springs back when lightly touched.
⏱️ 30 min•🌡️ 150
- 12
Once baked, remove the cake from the oven and immediately invert it onto a wire cooling rack, with the tanned skin facing up. Allow it to cool completely.
⏱️ 45 min
- 13
While the cake is cooling, prepare the filling. In a cold bowl, combine the whipping cream, sugar, and coffee powder. Whip everything until thick and firm peaks form.
⏱️ 5 min
- 14
Once the cake is completely cooled, carefully flip it over and peel off the parchment paper.
⏱️ 2 min
- 15
Evenly spread the prepared whipping cream filling over the entire surface of the cake.
⏱️ 3 min
- 16
Starting from one short end, carefully and tightly roll up the cake. Use the parchment paper to assist in rolling.
⏱️ 3 min
- 17
Wrap the rolled cake tightly in parchment paper or plastic wrap and chill in the refrigerator for at least 2 hours to allow it to set before slicing and serving.
⏱️ 120 min
Kitchen Tools
Nutrition Facts (per serving)
咖啡瑞士卷 (Coffee Swissroll)
For the Yolk Batter
- 5 egg yolks
- 55 g milk
- 45 g corn oil
- 65 g low protein flour, (cake flour)
- 7 g coffee powder
For the Meringue
- 5 egg whites
- 55 g sugar
- 5 g lemon juice
For the Filling
- 250 g whipping cream
- 20 g sugar
- 5 g coffee powder
Instructions
- 1
Preheat your oven to 150°C. Line a 28x28cm baking pan with parchment paper.
⏱️ 5 min•🌡️ 150 - 2
In a medium bowl, combine the coffee powder, milk, and corn oil for the yolk batter. Mix until well combined.
⏱️ 2 min - 3
Sieve the low protein flour (cake flour) into the wet mixture and mix until it forms a smooth paste.
⏱️ 3 min - 4
Add the egg yolks to the batter and mix well until fully incorporated and smooth.
⏱️ 3 min - 5
In a separate clean bowl, beat the egg whites and lemon juice with an electric mixer on high speed until big bubbles are seen.
⏱️ 2 min - 6
Add 1/3 of the sugar to the egg whites and continue beating.
⏱️ 1 min - 7
Continue beating and add another 1/3 of the sugar when the meringue forms finer bubbles.
⏱️ 1 min - 8
Add the last 1/3 of the sugar when the meringue shows some lines while beating. Continue beating until the meringue reaches a medium peak (it should hold its shape but the tip will curl slightly).
⏱️ 3 min - 9
Gently fold 1/3 of the meringue into the yolk batter until just combined.
⏱️ 3 min - 10
Pour the combined batter back into the bowl with the remaining meringue and gently fold until well combined, being careful not to deflate the mixture.
⏱️ 3 min - 11
Pour the batter into the prepared 28x28cm baking pan and spread evenly. Bake in the preheated oven for 30 minutes, or until the cake is golden brown and springs back when lightly touched.
⏱️ 30 min•🌡️ 150 - 12
Once baked, remove the cake from the oven and immediately invert it onto a wire cooling rack, with the tanned skin facing up. Allow it to cool completely.
⏱️ 45 min - 13
While the cake is cooling, prepare the filling. In a cold bowl, combine the whipping cream, sugar, and coffee powder. Whip everything until thick and firm peaks form.
⏱️ 5 min - 14
Once the cake is completely cooled, carefully flip it over and peel off the parchment paper.
⏱️ 2 min - 15
Evenly spread the prepared whipping cream filling over the entire surface of the cake.
⏱️ 3 min - 16
Starting from one short end, carefully and tightly roll up the cake. Use the parchment paper to assist in rolling.
⏱️ 3 min - 17
Wrap the rolled cake tightly in parchment paper or plastic wrap and chill in the refrigerator for at least 2 hours to allow it to set before slicing and serving.
⏱️ 120 min