Coffee Roll

  • Recipe difficulty: Medium
  • 0 of 5


  • 1 3/4 cups flour
  • 2 tsp baking powder
  • 1 pinch of salt
  • 1/4 cup butter
  • 1 cup of milk
  • 40 ml of espresso coffee
  • 3 tbsp of molasses
  • 2 cups sugar
  • Whipping cream
  • Cocoa powder for dusting


Whether you call it a roll cake, a Swiss roll or a jelly roll cake, this popular European dessert is great served cold with a hot tea or coffee. A roll cake can be slightly challenging to assemble, but once made, it should have a beautiful swirl of sweet creamy filling through the middle, which is uniform with every slice. Traditionally, roll cakes are a vanilla sponge filled with jam, but you can add a delightful twist with our soft and sweet coffee sponge, paired with whipped cream for a light and fluffy texture.

  • Brew 40ml of espresso. Baking can be messy enough as it is, so minimize the clean-up by using a Nespresso capsule machine.
  • Sift the flour, the baking powder and a pinch of salt into a bowl and lightly whisk.
  • Mix the milk, coffee, molasses, sugar and melted butter in a separate bowl, mixing until completely smooth.
  • Combine the two mixtures together and work to blend into a smooth cake batter, then add the eggs. Using an electric whisk attachment on the Triblade hand blender means that your mixture can stay light and fluffy.
  • Spread the dough in a large baking tin lined with baking paper. The batter should not be very thick. Cook in a hot oven for about ten minutes.
  • Whip the cream into stiff peaks, adding sugar to taste.
  • When the cake layer is ready, remove it from the oven. It should be springy and light.
  • While the cake is still warm (but not piping hot) apply a layer of cream to the coffee cake and use the baking paper to roll it into a log.
  • Allow the cake to fully cool, sprinkle with icing sugar or cocoa powder and cut into slices to serve.

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