Walnut & Coffee Swiss Roll Recipe

Introduction

This Walnut & Coffee Swiss Roll is a delightful twist on the classic sponge cake, combining rich coffee flavors with crunchy walnuts and a creamy mascarpone filling. Light, fluffy, and irresistibly aromatic, it’s perfect for afternoon tea or a special dessert.

Ingredients

• 6 eggs (free range)
• ¾ cup caster sugar (plus extra for dusting)
• 1 ¼ cup all-purpose flour
• 2 tsp baking powder
• 2 tsp instant coffee granules (mixed with a little water or rum to form a paste)
• 3 ½ tbsp butter (melted and cooled)
• ⅔ cup walnuts (ground)
• Powdered sugar (for dusting)
• Cocoa powder (for dusting)
• 1 cup mascarpone
• ¼ cup sugar
• ⅔ cup heavy cream (whipped)
• ⅔ cup walnuts (roughly chopped)
• ½ tsp vanilla extract
• 3 drops almond essence

Instructions

1. Step 1: Preheat your oven to 400°F (200°C) or 360°F (180°C fan). Line a 10 x 15-inch baking pan with baking paper. In a large bowl, whisk the eggs and caster sugar for about 5 minutes until the mixture is light and fluffy.
2. Step 2: Gently fold the flour, baking powder, and a pinch of salt into the egg mixture by hand. Then add the coffee paste, melted and cooled butter, and ground walnuts, folding carefully to combine without deflating the batter.
3. Step 3: Pour the batter into the prepared pan, spread it evenly, and bake for 12–15 minutes until the sponge is lightly golden and springs back when touched.
4. Step 4: Remove the sponge from the oven and let it cool for a minute. Turn it out onto a clean kitchen towel dusted with caster sugar. Roll the sponge up gently with the towel inside, like a Swiss roll, and leave it to cool completely.
5. Step 5: For the filling, mix the mascarpone with vanilla extract, almond essence, and sugar until smooth. Fold in the whipped cream carefully to keep it light and airy.
6. Step 6: Once the sponge is completely cool, unroll it carefully. Spread the mascarpone mixture evenly over the surface, then sprinkle with the roughly chopped walnuts.
7. Step 7: Roll the sponge back up without the towel. Dust the finished roll with powdered sugar and cocoa powder. Slice and serve.

Tips & Variations

• For a boozy twist, use rum or coffee liqueur instead of water to dissolve the coffee granules.
• Swap walnuts for pecans or hazelnuts for different nutty flavors and textures.
• Ensure the butter is cooled before folding it into the batter to keep the sponge light and airy.
• Chill the Swiss roll for an hour before slicing to get clean, neat slices.

Storage

Store the Swiss roll covered in the refrigerator for up to 3 days. To serve, bring it to room temperature or enjoy chilled. The cake is best eaten within a couple of days for maximum freshness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular brewed coffee instead of instant coffee granules?

It’s best to use instant coffee granules dissolved into a paste for concentrated flavor without adding extra liquid. Brewed coffee may make the batter too wet and affect texture.

Can I make this Swiss roll gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free baking blend. Make sure it includes a leavening agent or add extra baking powder to help the sponge rise properly.

Walnut & Coffee Swiss Roll Recipe

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★★★★★

4.7 from 147 reviews

This Walnut & Coffee Swiss Roll is a delightful dessert featuring a light, fluffy coffee-infused sponge cake rolled with a creamy mascarpone and whipped cream filling, studded with crunchy walnuts. The espresso flavor combined with the nutty texture creates a sophisticated treat perfect for coffee lovers and dessert enthusiasts alike.

• Author: Marco
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: European

Ingredients

Scale 1x2x3x

For the Sponge:

• 6 free-range eggs
• ¾ cup caster sugar (plus extra for dusting)
• 1 ¼ cups all-purpose flour
• 2 tsp baking powder
• 2 tsp instant coffee granules (mixed with a little water or rum to form a paste)
• 3 ½ tbsp melted butter (cooled)
• ⅔ cup ground walnuts

For the Filling:

• 1 cup mascarpone cheese
• ¼ cup sugar
• ⅔ cup heavy cream (whipped)
• ⅔ cup walnuts (roughly chopped)
• ½ tsp vanilla extract
• 3 drops almond essence

For Dusting:

• Powdered sugar
• Cocoa powder

Instructions

1. Preheat and prepare: Preheat your oven to 400°F (200°C) or 360°F (180°C fan), and line a 10 x 15-inch baking pan with baking paper to prevent sticking.
2. Make the sponge batter: Whisk together the eggs and caster sugar for about 5 minutes until the mixture is light and fluffy. Gently fold in the sifted flour with baking powder and a pinch of salt by hand. Then add the coffee paste, cooled melted butter, and ground walnuts, folding carefully to combine without deflating the batter.
3. Bake the sponge: Pour the batter evenly into the prepared tin, spreading it out smoothly. Bake for 12-15 minutes until the sponge is lightly golden and springy to the touch.
4. Roll the sponge: Remove the sponge from the oven and let it cool for a minute. Then turn it out onto a clean kitchen towel dusted with caster sugar. Roll the sponge up tightly with the towel inside, shaping it into a Swiss roll, and allow it to cool completely.
5. Prepare the filling: In a bowl, mix the mascarpone cheese with vanilla extract, almond essence, and sugar until smooth. Gently fold in the whipped cream until fully combined and airy.
6. Assemble the roll: Carefully unroll the cooled sponge and evenly spread the mascarpone filling over it. Sprinkle the roughly chopped walnuts on top, then roll the sponge back up without the kitchen towel.
7. Finish and serve: Dust the roll with powdered sugar and a light sprinkle of cocoa powder for decoration. Slice and serve immediately for a delicious coffee and walnut treat.

Notes

• Ensure the melted butter is cooled before adding to avoid cooking the eggs prematurely.
• Use free-range eggs for best flavor and texture.
• Rolling the sponge while warm helps prevent cracking.
• The coffee paste can be made with rum instead of water for a slight kick.
• Store leftovers refrigerated and consume within 2 days for optimal freshness.

Keywords: Swiss roll, coffee cake, walnut dessert, mascarpone filling, coffee sponge, rolled cake, nutty dessert