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Wednesday, 15 April 2015

Coffee Swiss Roll 咖啡蛋糕卷

Coffee Swiss Roll, made with decaffeinated coffee. Best for me and my little boy who loves coffee flavoured cakes as I do not want to add caffeine in his food and myself, I simply can't take any caffeinated drinks. 

After so many attempts in making swiss roll, now that I have the right recipe and method to roll the cakes. Definitely no cracks but need to slice it nicer next time. :) 

Photo updated 24 June 2016
Made this for a lovely lady who loves to bake, using 3 in 1 coffee.

Ingredients: 材料


3 Egg Yolk 蛋黄 3粒

25g Oil 油 25克

* 2 tsp Coffee Powder 咖啡粉 2小匙

I used this.... Decaffeinated Coffee

* 30ml Fresh Milk 牛奶 30毫升

* Heat up the milk in a double boiler.* 牛奶隔水加热

Note: If you're using 3 in 1 coffee, replace milk with 3 in 1 coffee and omit the coffee powder*

* Stir in coffee powder until it's fully dissolved, set aside to cool* 

50g Cake Flour 低粉 50克


3 Egg White 蛋白 3粒

70g Castor Sugar (can be reduced for less sweet swiss roll) 
细砂糖 70克,喜欢少甜的可以减少份量


Whipped Cream, click here for whipped cream recipe 鲜奶油,打发,备用

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Method: 步骤

Preheat oven 160'C. 
烤箱预热 160度。

1. In a bowl, mix together egg yolk, oil, coffee and milk mixture. Mix in flour to form a thick paste. Mix with hand whisk, do not beat or over-mix the batter.

2. Beat egg white until foamy, add in sugar gradually. Beat until stiff peak but not dry.

3. Add the coffee paste to meringue in 2 batches. 

Mix with hand whisk in one direction. Scrape the side and bottom with a spatula.

The cake batter shall look exactly like this. 

4. Pour the batter onto a lined baking tray (23cm x 32cm). Gently tap 2-3 times on the worktop. 

5. Bake in a preheated oven for 20-25 minutes. 
放进已预热的烤箱,烘烤 20-25分钟。

6. Remove from oven, let it cool for 5 minutes. 
烤好后取出,待凉 5分钟。

7. Carefully remove the baking sheet. Roll up the cake while it's still warm.


8. Let it cool completely. 

9. When it's completely cooled, unfold the cake. Add whipped cream and roll up again. Keep in the fridge for at least 1-2 hours before cut to serve. 

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I made this the night before and cut it on the next morning...

Some feedback from those who have tried this recipe:

By Enny Leonalis

By Wendy Cheong

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