Baking with Coffee - Coffee Swiss Roll

We are all familiar with the variations of coffee as a beverage, both hot and cold. Coffee is also well known as an ingredient in several popular liqueurs. It may not be so well known that coffee's versatile flavor has also become popular in baking, desserts and sweets. Coffee has even found it's way as an ingredient into marinades for meats, casseroles and sauces. The possibilities seem to be limited only by the imagination of the chef.

Here is just one example of baking with coffee, in this case using a combination of real coffee, coffee essence and coffee liqueur to show how the different sources of coffee flavoring can be used.

A slice of Coffee Swiss Roll is a popular accompaniment for a morning or afternoon cup of coffee, and the recipe is not hard to make.


  • 3/4 cup of plain flour
  • Pinch of salt
  • 2 tablespoons of butter
  • 3 large eggs
  • 1/3 cup of sugar
  • 1 tablespoon of coffee essence
  • 1 tablespoon strong hot coffee
  • 6 tablespoons warm jam: choose your favorite from raspberry, boysenberry or cherry jam
  • 2/3 cup of cream
  • 1 tablespoon of icing sugar
  • 1 tablespoon coffee liqueur
  • 4 tablespoons coarsely grated dark chocolate


  1. Sift together the flour and salt in a bowl.
  2. Line a 12 in x 8 in (30.5 cm x 20.3 cm) baking or sponge pan with buttered greaseproof or waxed baking paper.
  3. Cream the eggs, sugar and coffee essence together in another large bowl over hot water, whisking them until the mixture turns pale and thickens as the eggs start to cook.
  4. Remove from the heat and gradually fold in the flour mix, about half at a time, using a metal spoon.
  5. Pour this sponge cake mixture into the baking pan, and spread it out evenly.
  6. Bake high in a hot oven (425 degrees F or 210 degrees C) for about 10 minutes, or until well risen and springy.
  7. Sprinkle a sheet of baking paper with castor sugar then turn the sponge out onto it. Immediately roll the sponge up inside the paper from the short side. The first turn should be tight, then the later ones loose. Be careful not to crush the sponge. The aim is to have the sponge cool into the desired shape.
  8. Place the rolled sponge on a wire rack to cool, and cover it with a slightly damp cloth.
  9. When the roll is cold unroll the sponge and remove the paper.
  10. Spread the warmed jam over the inside of the sponge.
  11. Whip the cream, icing sugar and coffee liqueur together, and spread it over the jam.
  12. Carefully roll up the sponge again with the filling inside.
  13. (You may trim off and enjoy the ends: this is the cook's bonus for a job well done!)
  14. Sieve a little icing sugar all over the roll, then spread a strip of jam along the top of the roll and cover it with the grated chocolate.
  15. To serve, cut 1 inch slices across the Swiss Roll.