Cottony Soft Coffee Chiffon Swiss Roll - HIGHLY RECOMMENDED!!!
After enjoying the Hurricane Chiffon Swiss Roll with thicker cake base at here and here, my husband and son told me that they actually prefer Swiss rolls that are BIGGER, FLUFFIER with THICKER cake base!
"... but you said that you don't want too much cream in your Swiss roll! And I will need to apply more cream into the thicker cake in order to roll it properly." I had to explain this baking detail to my fussy husband and asked him if he wants a THICKER FLUFFIER Swiss roll with MORE CREAM or regular FLUFFY Swiss roll with LESS CREAM.
"I want my Swiss roll to be FLUFFIER with MORE CREAM!" said my son without any hesitation and my husband had to reluctantly agree with him.
And so this is why I have bumped up my usual Swiss roll recipe at here to bake this EXTRA THICK and EXTRA FLUFFY Cottony Soft Coffee Chiffon Swiss Roll...
When my son had his first mouthful of this Swiss roll, I can tell that he was completely sold!
"Mum, can you bake more of these BIGGER FLUFFIER THICKER Swiss rolls?"
Yes, I will. Will you?
I will bake this extra thick and fluffy cottony soft Coffee Swiss roll again. Will you?
If you are interested, you might want to watch this video showing how I baked this lovely Swiss roll. I would say that this is a HIGHLY RECOMMENDED recipe. Would you?
Like my recipes? Yes that I will share more in the near future. To get the latest updates, you can follow me at either my Facebook at here or here or my Instagram @zoebakeforhappykids
Here's my recipe.
IMPORTANT: Please use the exact weight and make sure that all cake base ingredients are at room temperature.
Make one Swiss roll (unrolled size: 35 x 25 cm / 10 x 14 inches)
For the egg white mixture:
175g egg whites - about 4-5 large but please use exact weight.
80g caster sugar*
For the egg yolk mixture:
20g instant coffee granules (mine is decaffeinated)
15g boiling hot water
50g milk
75g egg yolks - about 4-5 large but please use exact weight.
60g vegetable oil, preferably something neutral tasting
1/2 tsp vanilla paste or extract
90g cake flour with 8% protein
10g cornflour
1 tsp baking powder
1/8 tsp salt
For the filling:
150ml cold whipping cream** with 35% fat
1/2 tsp vanilla paste or extract
* Please do not reduce this essential amount of sugar. Besides, this cake is not excessively sweetened and tastes a little bittersweet with the added coffee.
** 150ml whipping cream is the most ideal amount to fill this cake but if you like your Swiss roll to be filled with more whipped cream, you can increase the amount up to 250ml. I prefer to add NO SUGAR into the cream but if you want your cream to be lightly sweetened, you can add 1-2 tsp icing sugar into the cream before whipping it.
Preheat oven to 180°C / 350°F. Line baking tray with baking paper.
For the egg white mixture:
Using an electric mixer with a whisk attachment, beat egg whites in lowest speed for at least 10 mins to stabilise the egg white mixture.
While beating, proceed to mix the egg yolk mixture:
Dissolve coffee granules with hot boiling water. Set aside to cool slightly. Add milk into coffee mixture and mix well to combine.
In a large mixing bowl, combine coffee-milk mixture, egg yolks, oil and vanilla. Use a hand whisk to mix until combined. Sift cake flour, corn flour, baking powder and salt into egg yolk mixture and use a hand whisk to mix until all are well-incorporated. Set aside.
Back to beating the egg white mixture:
Increase beating speed to the next higher speed. While beating, add sugar gradually. Increase beating speed to the next higher speed and continue to beat until stiff peaks form. The egg white mixture should be very smooth with tiny bubbles. Do not over-beat the mixture or use too high speed to beat the mixture.
Combine egg yolk and white mixtures:
Using a hand whisk or a spatula, gently fold in the egg whites to the egg yolks mixture in 3-4 batches. It is ok to mix the 1st batch of egg white more vigorously into the egg yolk mixture but the subsequent portions must be folded in very gently. Make sure that most of the white is not visible after folding.
Pour batter into baking tray. Use a spatula to spread the batter evenly and gentle tap the filled tray on the kitchen top to remove any large bubble.
Bake for 16-18 mins or until the cake is well-risen and fully cooked. Please note that under-baking the cake will cause the cake skin to be not dry enough to handle, resulting the top cake skin to stuck on your fingers or any surfaces easily. However, over-baking the cake will cause the cake too dry and not flexible enough to roll, resulting your rolled cake to crack eventually. Therefore, it is important to optimise this step based on your oven. For me, I have baked my cake for 17 mins.
When done, remove cake (with its baking paper) from the tray immediately and transfer it onto a wire rack to cool. After about 5 mins of cooling, flip the cake onto a clean baking paper and remove the used baking paper at its bottom. Allow the cake to cool completely.
To assemble:
Using an electric mixer or a cream whipper, whip cream and vanilla until stiff peaks form.
Place cake with its skin side down (or any side that you prefer - this side will be the outside of your rolled cake) on a clean baking paper. Use a knife to trim off about 0.5 cm from both the shorter sides of the cake.
Spread thin layer of cream evenly on the cake. Roll the cake from the shorter end (that is closer to you) along the longer side to form a Swiss roll.
Wrap in clean baking paper and then in cling wrap. Allow cake to firm up into its shape for about 1 hr or overnight in the fridge.
Trim off both sides of the cake. Slice and serve. Enjoy!!!
Happy BakingPlease support me and like me at Facebook...
"... but you said that you don't want too much cream in your Swiss roll! And I will need to apply more cream into the thicker cake in order to roll it properly." I had to explain this baking detail to my fussy husband and asked him if he wants a THICKER FLUFFIER Swiss roll with MORE CREAM or regular FLUFFY Swiss roll with LESS CREAM.
"I want my Swiss roll to be FLUFFIER with MORE CREAM!" said my son without any hesitation and my husband had to reluctantly agree with him.
And so this is why I have bumped up my usual Swiss roll recipe at here to bake this EXTRA THICK and EXTRA FLUFFY Cottony Soft Coffee Chiffon Swiss Roll...
 |
| EXTRA THICK Cottony Soft Coffee Chiffon Swiss Roll VERY SOFT! VERY DELICIOUS!!! |
When my son had his first mouthful of this Swiss roll, I can tell that he was completely sold!
"Mum, can you bake more of these BIGGER FLUFFIER THICKER Swiss rolls?"
Yes, I will. Will you?
Do you know that the thicker Swiss roll cake base is actually more difficult to bake and handle? And you will need at least 150ml whipped cream to roll the Swiss roll into a perfect round shape.
I must admit that I had been stingy with this cake as I had spread only 120ml cream on it eventually. Nevertheless and honest speaking, I reckon that 150ml cream is the most ideal minimal amount to use.
If you are not confident to bake this bigger fluffier Swiss roll, I suggest that you should bake 80% of this recipe with the same baking tray (35 x 25 cm / 10 x 14 inches) for 15 mins and roll the smaller cake with 120ml cream.
For me... After baking this thicker Swiss roll, I would say that most likely, I won't bake the smaller Swiss roll anymore! LOL!
I must admit that I had been stingy with this cake as I had spread only 120ml cream on it eventually. Nevertheless and honest speaking, I reckon that 150ml cream is the most ideal minimal amount to use.
If you are not confident to bake this bigger fluffier Swiss roll, I suggest that you should bake 80% of this recipe with the same baking tray (35 x 25 cm / 10 x 14 inches) for 15 mins and roll the smaller cake with 120ml cream.
For me... After baking this thicker Swiss roll, I would say that most likely, I won't bake the smaller Swiss roll anymore! LOL!
 |
| I had bumped up my usual Swiss roll recipe at here... to bake this EXTRA THICK and FLUFFY Cottony Soft Coffee Chiffon Swiss Roll. |
 |
| See that it is EXTRA THICK and FLUFFY? It's also very very very yummy with a lovely bittersweet coffee taste and fragrance! |
I will bake this extra thick and fluffy cottony soft Coffee Swiss roll again. Will you?
If you are interested, you might want to watch this video showing how I baked this lovely Swiss roll. I would say that this is a HIGHLY RECOMMENDED recipe. Would you?
Like my recipes? Yes that I will share more in the near future. To get the latest updates, you can follow me at either my Facebook at here or here or my Instagram @zoebakeforhappykids
Here's my recipe.
IMPORTANT: Please use the exact weight and make sure that all cake base ingredients are at room temperature.
Make one Swiss roll (unrolled size: 35 x 25 cm / 10 x 14 inches)
For the egg white mixture:
175g egg whites - about 4-5 large but please use exact weight.
80g caster sugar*
For the egg yolk mixture:
20g instant coffee granules (mine is decaffeinated)
15g boiling hot water
50g milk
75g egg yolks - about 4-5 large but please use exact weight.
60g vegetable oil, preferably something neutral tasting
1/2 tsp vanilla paste or extract
90g cake flour with 8% protein
10g cornflour
1 tsp baking powder
1/8 tsp salt
For the filling:
150ml cold whipping cream** with 35% fat
1/2 tsp vanilla paste or extract
* Please do not reduce this essential amount of sugar. Besides, this cake is not excessively sweetened and tastes a little bittersweet with the added coffee.
** 150ml whipping cream is the most ideal amount to fill this cake but if you like your Swiss roll to be filled with more whipped cream, you can increase the amount up to 250ml. I prefer to add NO SUGAR into the cream but if you want your cream to be lightly sweetened, you can add 1-2 tsp icing sugar into the cream before whipping it.
Preheat oven to 180°C / 350°F. Line baking tray with baking paper.
For the egg white mixture:
Using an electric mixer with a whisk attachment, beat egg whites in lowest speed for at least 10 mins to stabilise the egg white mixture.
While beating, proceed to mix the egg yolk mixture:
Dissolve coffee granules with hot boiling water. Set aside to cool slightly. Add milk into coffee mixture and mix well to combine.
In a large mixing bowl, combine coffee-milk mixture, egg yolks, oil and vanilla. Use a hand whisk to mix until combined. Sift cake flour, corn flour, baking powder and salt into egg yolk mixture and use a hand whisk to mix until all are well-incorporated. Set aside.
Back to beating the egg white mixture:
Increase beating speed to the next higher speed. While beating, add sugar gradually. Increase beating speed to the next higher speed and continue to beat until stiff peaks form. The egg white mixture should be very smooth with tiny bubbles. Do not over-beat the mixture or use too high speed to beat the mixture.
Combine egg yolk and white mixtures:
Using a hand whisk or a spatula, gently fold in the egg whites to the egg yolks mixture in 3-4 batches. It is ok to mix the 1st batch of egg white more vigorously into the egg yolk mixture but the subsequent portions must be folded in very gently. Make sure that most of the white is not visible after folding.
Pour batter into baking tray. Use a spatula to spread the batter evenly and gentle tap the filled tray on the kitchen top to remove any large bubble.
Bake for 16-18 mins or until the cake is well-risen and fully cooked. Please note that under-baking the cake will cause the cake skin to be not dry enough to handle, resulting the top cake skin to stuck on your fingers or any surfaces easily. However, over-baking the cake will cause the cake too dry and not flexible enough to roll, resulting your rolled cake to crack eventually. Therefore, it is important to optimise this step based on your oven. For me, I have baked my cake for 17 mins.
When done, remove cake (with its baking paper) from the tray immediately and transfer it onto a wire rack to cool. After about 5 mins of cooling, flip the cake onto a clean baking paper and remove the used baking paper at its bottom. Allow the cake to cool completely.
To assemble:
Using an electric mixer or a cream whipper, whip cream and vanilla until stiff peaks form.
Place cake with its skin side down (or any side that you prefer - this side will be the outside of your rolled cake) on a clean baking paper. Use a knife to trim off about 0.5 cm from both the shorter sides of the cake.
Spread thin layer of cream evenly on the cake. Roll the cake from the shorter end (that is closer to you) along the longer side to form a Swiss roll.
Wrap in clean baking paper and then in cling wrap. Allow cake to firm up into its shape for about 1 hr or overnight in the fridge.
Trim off both sides of the cake. Slice and serve. Enjoy!!!
Happy Baking
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