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Vietnamese Coffee Swiss Roll Cake

Prep Time: 30 minutes
Cook Time: 15 minutes
Rest Time: 1 hour 20 minutes
Total Time: 2 hours 5 minutes
Course: All Recipes, Dessert
Cuisine: Vietnamese Fusion
Servings: 12 slices
Calories: 367kcal

Ingredients

Cake

  • 1 cup cake flour
  • cup unsweetened cocoa powder
  • ¾ cup granulated sugar
  • 1 ½ teaspoons baking powder
  • ½ teaspoon kosher salt
  • 5 large eggs separated
  • ½ cup vegetable oil
  • ¼ cup hot brewed strong coffee
  • 3 tablespoons espresso powder
  • ¼ teaspoon cream of tartar

Espresso Simple Syrup

  • ½ cup freshly brewed espresso or very strong coffee
  • ¼ cup granulated sugar
  • ¼ cup water

Filling

  • 1 cup unsalted butter, room temperature
  • 14 ounces sweetened condensed milk

Instructions

Make the Cake:

  • Preheat oven to 350°F. Lightly grease 18 x 13-inch rimmed baking sheet, line with parchment paper, and lightly grease parchment. Set aside
  • In a large bowl, whisk together flour, cocoa powder, sugar, baking powder and salt.
  • Whisk in egg yolks, oil, coffee, and espresso powder until a smooth batter forms.
  • Using a stand mixer with whisk attachment, whip egg whites and cream of tartar on medium-low speed until foamy, about 1 minute.
  • Increase speed to medium-high and whip until stiff peaks form, 1 ½ – 2 minutes.
  • Transfer ⅓ of whipped egg whites to batter and whisk gently until mixture is lightened.
  • Using a rubber spatula, gently fold remaining egg whites into batter.
  • Pour batter into prepared sheet tray and spread evenly with offset spatula.
  • Firmly rap sheet tray on counter 3 times to remove large air bubbles from batter.
  • Bake in preheated oven until cake springs back when pressed lightly in center, 12-14 minutes. While cake bakes, soak clean dish towel in water and wring out thoroughly. (You’ll use this to roll up the cake)
  • Transfer sheet tray from oven to wire rack. Immediately run knife around edge of sheet, then carefully invert cake into 2nd wire rack. Carefully remove parchment.
  • Lay damp towel over cake and invert first wire rack over towel.
  • Invert cake and remove rack from top.
  • Starting from short side, gently roll cake and towel together into jelly roll shape.
  • Let wrapped cake cool on rack, seam side down, for 1 hour.

Make the Espresso Simple Syrup:

  • Bring espresso, sugar, and water to a boil in a saucepan, stirring to dissolve sugar. Let cool

Make the Filling:

  • In a bowl of a mixer fitted with a whisk attachment, whip room temperature butter, stopping to scrape the bottom of the bowl several times, until it has tripled in volume, and is light and fluffy, about 5 – 7 minutes.
  • Add the sweetened condensed milk in thirds, whipping for about 5-10 seconds after each addition. Be sure to scrape the bottom of the bowl after each addition.

Assemble Vietnamese Coffee Roll:

  • When cake is completely cooled, gently unroll cake with short side parallel to counter edge (innermost edge of cake will remain slightly curled; do not flatten).
  • Brush espresso syrup over side of cake that is facing up. Don’t wet the cake too much. (You will not use all the syrup)
  • Spread filling evenly over cake, leaving ½-inch margin on each short side.
  • Reroll cake, leaving towel behind as you roll.
  • Wrap in plastic wrap and refrigerate for at least 20 minutes or up to 2 days.
  • Just before serving, brush top and sides of coffee roll lightly with espresso simple syrup.
  • Trim both ends off cake and cut into thick slices by dipping a sharp knife into very hot water and wiping dry between cuts.
  • Serve with an extra dollop of sweetened condensed milk filling.

Notes

  • Finished cake can be covered in plastic wrap and refrigerated for up to 5 days. Let sit at room temperature for 30 minutes before serving
  • Cake can be made ahead of time and frozen up to one month. Remove about an hour before serving to allow cake to reach room temperature
  • Espresso syrup can be refrigerated in an airtight container for up to 2 weeks

Nutrition

Calories: 367kcal | Carbohydrates: 29.6g | Protein: 4.4g | Fat: 27.1g | Saturated Fat: 18g | Cholesterol: 119.3mg | Sodium: 136.1mg | Fiber: 0.9g | Sugar: 18.5g
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