A soft and mellow Coffee Swiss Roll ☕ with Baileys Irish Cream whipped into a heavenly double (heavy) cream filling.
And also super EASY and quick to make!
You’d think the best thing about autumn/fall in the UK would be cosy walks through crispy orange leaves, surrounded by the beauty of a myriad of changing autumnal colours.
Well, ok, yes 👆, but as well as that...is...the fact that Baileys Irish Cream is finally on offer for a snip of the usual price at most major supermarkets.
Happy days!
I buy a bottle "for Christmas". After a few days of impressing myself with my resolute and sustained willpower, I usually cave in, grab the ice and crack it open. Justifying this with the fact it didn't cost much anyway, so it's fine to buy another and hey, anyway, I deserve it right?? Everyone does.
Then I buy another bottle to replace the first and so the cycle continues. Eventually, I will have merrily downed several bottles by the time Christmas arrives.
I am clearly a marketers dream.
However, this time, I am totally justified because I needed a bottle to bake with 😇.
So roll with me on this one (sorry), and you will not regret it. Everyone that has tried my Coffee Swiss Roll with Baileys Irish Cream has completely fallen in love with it. It's just divine.
And, it also makes a fantastic Christmas dessert too!
Jump to:
Why Make This Coffee Swiss Roll with Baileys Irish Cream?
Firstly:
Swiss roll is incredibly easy and really quick to make, trust me!
Secondly:
We are talking a cake that tastes like a liqueur coffee meets Tiramisu here folks.
Equipment
- Swiss roll tin measuring 33cm x 23 ccm x 2cm
- Greaseproof paper (baking parchment)
- Hand or stand mixer
- Mixing bowl
- Fine mesh sieve
- Spatula
- Small palette knife or butter knife.
- Icing bag with Wilton 1M star tip fitted.
Ingredients and Substitutions
Instant coffee: any instant coffee is fine to use. We dissolve the coffee in a little just-boiled water and then leave it to cool.
Plain/All Purpose Flour: or you can use self-raising flour in this Coffee Swiss Roll with Baileys Irish Cream. If so, omit the baking powder.
Baileys Irish Cream: or any Irish cream will be fine.
Baking powder: a teaspoon is used in this Coffee Swiss Roll with Baileys Irish Cream to ensure that it rises.
Ground cinnamon: for a smidge of flavour dimension!
Eggs: Swiss Roll relies mainly on air to ensure it rises. We beat our eggs separately, this ensures as much air as possible is incorporated.
Golden caster (superfine) sugar: or feel free to use white caster sugar, I prefer golden to ensure the Coffee Swiss Roll is more coffee-coloured.
Double/heavy cream: used in our gorgeous Bailey's Irish Cream filling.
Icing sugar: used to sweeten our double cream filling just a little.
Instructions
See end of post RECIPE CARD for precise quantities and instructions.
- Dissolve your coffee in a little boiled water and leave to cool.
- Beat your egg yolks and sugar until they form a light coloured and somewhat gloopy consistency, with little air bubbles on the top.
- Beat your egg whites separately until they form soft peaks.
- Sift your flour, baking powder and cinnamon.
- Beat your flour mixture into your egg yolk mixture in two separate lots on a low setting.
- Then beat in your cooled coffee.
- Give your cake batter a fast beat for about 10 seconds to ensure fully mixed.
- Fold your beaten egg whites into your cake batter.
- Pour your cake batter into your prepared Swiss Roll tin and bake for 10 minutes until set and golden.
- Once out of the oven, tip your Swiss Roll out onto a large and sugared piece of greaseproof paper (baking parchment).
- Then, starting at one of the shorter ends, tightly roll your cake up, so that the parchment paper is rolled inside. Then leave to cool.
- To make your Irish cream filing simply beat your cream and icing sugar until it forms soft peaks, then beat in your Baileys Irish Cream.
- Carefully unroll your Coffee Swiss Roll and discard the greaseproof paper.
- Take a tablespoon of Baileys Irish Cream and paint it evenly over your Swiss Roll.
- Spread the majority of your Irish Cream filling evenly over your cake.
- Then roll it up tightly again and slice off the ends to give a neat finish.
- Finally, decorate with some piped cream stars and sprinkle over a little sifted icing sugar.
Top Tips
The egg yolks and egg whites are beaten separately as this prevents too much air from being lost during the folding process ensuring our cake rises and is not dense.
To help to roll up your Swiss Roll, score a line about an inch inward, down the shorter side that you want to start rolling from. Do not press right through the cake, this is merely to help it fold over. See this video for guidance.
Pour your cake batter first into the centre of the tin, then tip the tin so that the batter flows to the sides and corners. Spread out gently with your palette knife. This ensures your cake batter is evenly spread out.
Use the paddle attachment to beat your egg yolks and the whisk attachment to beat your egg whites.
Variations
To turn this into a Chocolate Swiss Roll replace the coffee with 1 tablespoon of cocoa powder. Reduce your flour content slightly to 75 grams and sift your cocoa in with your flour.
Then, for your cream filling, omit the Irish cream and replace it with 1 tablespoon of vanilla extract for a vanilla filling. If you want a chocolate filling then omit the Irish cream and replace it with 2 tablespoons of sieved cocoa powder.
Storage
This Coffee Swiss Roll with Baileys is made with a fresh cream centre, therefore it must be kept refrigerated and consumed within 2 days.
You can make this Coffee Swiss Roll in advance and freeze it. Then defrost it and fill it with fresh Baileys Irish Cream when you are ready to serve it.
Did you try this recipe?
Please leave a ⭐⭐⭐⭐⭐ rating in the Recipe Card below.
FAQ
Your Coffee Swiss Roll can be baked in a normal heavy-gauge baking tray. However, I recommend using a proper Swiss Roll if you can as your cake will remove easily from the tin and the edges are slightly angled to produce the right shape.
A Swiss roll baked for too long will crack when you try to roll it up. Ten minutes is really enough; the cake is very thin and therefore bakes quickly. Roll it up as soon as it is out of the oven, and therefore more supple. Always roll it up using a sugared piece of greaseproof (parchment) paper, so that the swiss roll does not stick to itself and can easily be unrolled when cooled and then rolled back up again.
Air! Lots of it! Plus a bit of baking powder to lend a helping hand. Hence why we beat our egg yolks and egg whites separately, to conserve as much air as possible.
Linked Recipes
These are some similar recipes on ellasbetterbakes.com which you may also like to try:
The Very Best Vegan Coffee and Walnut Cupcakes
Biscoff Cake (Lotus Biscoff traybake)
📖 Recipe
Coffee Swiss Roll with Baileys
Here's what you'll need...
Ingredients you'll need...
Coffee Swiss Roll
- 3 large eggs at room temperature (US = extra large)
- 80 g golden caster sugar (US = 5½ tablespoons)
- 85 g plain (all-purpose) flour (US = ⅔ Cup)
- 1 teaspoon baking powder
- ¼ teaspoon ground cinnnamon
- 1 tablespoon instant coffee dissolved in 1 tablespoon of just-boiled water anc cooled
Bailey's Irish Cream filling
- 5 tablespoon Bailey's Irish Cream
- 300 ml double cream (heavy cream) (US = 1 Cup and 4 tablespoons)
- 2 tablespoon icing sugar (confectioner sugar) sifted
Here's what we do...
Coffee Swiss Roll
- Heat your oven to 170°C Fan/190°C/375°F/Gas Mark 5
- Grease your swiss roll tin and line the base with a piece of greaseproof paper (baking parchment). Very lightly grease the greaseproof paper as well.
- Separate your eggs and add the yolks to your mixing bowl along with your caster (superfine) sugar.
- Using the paddle attachment, beat your egg yolks and sugar until light in colour and thick, this can take a few minutes. Small bubbles should appear on the surface when ready,
- Sift your flour, baking powder and cinnamon.
- Add half of your flour mixture to your beaten egg yolk mixture and beat in on a low setting.
- Add the rest of your flour mixture and also beat that in.
- Add your cooled coffee mixture and beat in on a low setting.
- Scrape the sides and base of your bowl with your spatula to ensure all of the mixture is incorporated.
- Turn up the mixer setting and beat the cake batter on medium-high for about 10 seconds. It will be quite a stiff mixture at this point.
- Beat your egg whites until they form soft peaks.
- Carefully fold your beaten egg whites into your cake mixture until just incorporated. When ready the mixture should be caramel coloured and quite frothy. Do not keep folding once mixed in otherwise air will be knocked out of your batter.
- Pour your swiss roll cake batter into your prepared tin making sure it is spread out evenly into the corners. Hold your tin to tip the mixture towards the sides and corners and then use a palette knife to gently spread it evenly out.
- Bake in the centre of your preheated oven for approximately 10 minutes. The swiss roll is ready once the centre bounces back when gently pressed and the cake is golden all over.
- Whilst your swiss roll bakes, cut a piece of greaseproof (parchment) paper, that is about 2 inches larger than your swiss roll tin on all sides and quite liberally sprinkle over some golden caster sugar.
- When your swiss roll is baked, stand the tin on its long side at a right angle on the edge of your prepared piece of greaseproof paper and in one swift movement tip your swiss roll out onto it.
- Next, starting at one of the two shorter ends of your swiss roll. start to tightly roll your cake up, keeping the greaseproof paper within the roll.
- Leave your rolled up swiss roll to cool fully.
Bailey's Irish Cream filling
- Add your double (heavy) cream to your mixing bowl and sprinkle over your sifted icing (confectioner's) sugar.
- Beat until your cream forms soft peaks.
- Pour in 4 tablespoons of your Bailey's Irish Cream and beat in.
- Gently unroll your coffee swiss roll and discard the greaseproof paper (baking parchment).
- Evenly paint over your remaining tablespoon of Baileys Irish Cream.
- Spread your Bailey's double cream over your swiss roll, leaving about 10 tablesppons for piping.
- Starting at the same point as before, carefully, tightly re-roll your filled coffee swiss roll back up. You will find that some filling squeezes out when you get to the end of your rolling, just wipe that away.
- Cut off the ends of your swiss roll to give an even finish.
- Add your remaining Baileys cream filling to your piping bag and pipe some star decorations onto the top of your swiss roll.
- Add some icing sugar to your sieve (or use a tea strainer) and sprinkle over your swiss roll.
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