Calling all coffee lovers! This gluten-free Coffee Japanese roll cake is a dream come true. Perfectly soft, airy and delightfully rich with coffee flavor, this velvety smooth Swiss Roll recipe is filled with a creamy whipped cream sweetened with a secret ingredient - sweetened condensed milk - the game-changing ingredient that gives this coffee roll cake the extra bit of decadence and flavor it needs to make it a real show-stopper.
WHY I LOVE THIS Japanese Coffee Roll Cake
- Requires only just a couple of ingredients
- Flourless and gluten-free!
- Soft, fluffy, with a melt-in-your-mouth texture
- Inspired by Japanese Roll Cake recipes which are lower carb and lower fat than traditional roll cakes
Ingredients Used to Make Japanese Coffee Roll Cake
**I've linked some of these ingredients to amazon.com. They are also affiliate links, which means that I earn a commission as an Amazon Associate if you decide to purchase the items. The price will be the same for you, link or no link 🙂
- Eggs - the egg yolks and egg whites are whipped separately to help create the airy and soft cake texture. They also act as leavening agents, which makes it even more important, since eggs are the only leavening agent in this recipe (no baking soda/baking powder are added here). Please keep in mind that for egg whites to whip properly they should be placed in a completely clean and grease-free bowl, and there should be NO trace of egg yolks mixed in with the white.
- Sugar - Sugar sweetens the cake but it also helps to stabilize the whipped eggs so that they don't deflate. Keep in mind that sugar-free substitutes such as monk fruit sweetener should NOT be used in the cake batter since they can cause the cake to not rise properly.
- Heavy Cream - You'll want to heat the heavy cream (also called whipping cream) right before use (I usually just heat it in the microwave for ~40 seconds). The hot cream helps to stabilize and enrich the egg yolk mixture, making it creamy and adding additional moisture to the cake.
- Cornstarch - this ingredient is the reason why this flourless cake recipe works! Cornstarch is used instead of cake flour in this recipe. It helps provide structure and stability while maintaining a soft, tender crumb.
- Cream of Tartar (optional) - adding the cream of tartar is optional, but I add it when I whip egg whites since it speeds up the egg whipping process.
- Sweetened Condensed Milk - this is my secret ingredient for making whipped cream taste AMAZING. The rich, milky sweetness of the sweetened condensed milk almost makes the whipped cream taste like white chocolate. And don't forget, we're mixing in coffee in there, so this cream filling is going to be divine.
- Instant Coffee Granules (also called dehydrated coffee) - you might not like the taste of instant coffee, but this ingredient is my ultimate secret to making great coffee flavored desserts like this one. This is the instant coffee brand I like, but you can also use coffee extract or espresso powder like this one.
How Does Cornstarch create a light & fluffy Coffee Roll Cake?
The fine texture of cornstarch adds a silky, velvety quality to cake recipes. Since cornstarch is lighter than cake flour and gluten-free, it helps create a cake with a lighter, more delicate structure with a spongy and airy crumb. It also acts as a thickener to help stabilize the whipped eggs. Cakes made with cornstarch are also perfect for roll cakes since it's easier to shape into a roll without cracking.
The Best Coffee Roll Cake You'll Ever Make (With a Secret Ingredient!)
Ingredients
For the Cake:
- ⅓ cup heavy cream heated in the microwave for 40 seconds (75g)
- 1 ½ Tbsp instant coffee granules
- 5 large egg whites room temperature, (190g)
- ¼ cup sugar (50g)
- ½ tsp cream of tartar (this is an optional ingredient. read note*)
- 5 large egg yolks (73g)
- 2 Tbsp sugar (25g)
- ⅓ cup cornstarch sifted (43g)
For the Filling:
- 1 ⅔ cups heavy cream cold (397g)
- ½ cup Sweetened Condensed Milk , or ⅓ cup sugar of choice**
- 1 ½ Tbsp instant coffee granules
Instructions
- Preheat your oven to 340°F (170°C). Line a 13x18-inch (33x46 cm) sheet pan with parchment paper. Make sure the parchment paper extends slightly over the edges.
Dissolve the coffee granules
- In a microwave safe bowl, heat the heavy cream in the microwave for 40 seconds until it only just starts to boil.
- Stir in the instant coffee granules and set aside until fully dissolved.
Prepare the Meringue:
- In the bowl of a stand mixer, add the room temperature egg whites. Add cream of tartar.
- Using the whisk attachment, start whipping the egg whites at low speed, gradually increasing to high as they become frothy.
- While whipping, gradually add the ¼ cup of sugar, until stiff peaks form. This should take a few minutes. The meringue should be glossy and hold its shape.
Prepare the Egg Yolk Mixture:
- In a separate 5 quart mixing bowl, add the egg yolks and the remaining 2 tablespoons of sugar.
- Using a hand blender, whip the egg yolks and sugar together until they become pale and slightly thickened. This usually takes a few minutes of blending.
- Stirring constantly, pour the warm coffee-cream (from step 2) into the egg yolk mixture a little at a time. Be sure to stir constantly to ensure that the hot cream does not cook the eggs.
- Sift the cornstarch over the egg yolk mixture and use the hand blender to blend it in until well combined.
Combine the Meringue and Egg Yolk Mixture:
- Gently fold the whipped egg yolk mixture into the meringue using a wide spatula. Be gentle to maintain the airiness and not deflate the batter.
Bake the Cake:
- Pour the cake batter onto the prepared baking sheet. Use a spatula to spread it evenly into the corners.
- Bake in the preheated oven for about 17-20 minutes, or until the cake is set and lightly golden on top. Allow the cake to cool completely.
Prepare the Filling:
- In a microwave safe bowl, heat ⅓ cup of the heavy cream in the microwave for 30 seconds until warm. Stir in the instant coffee granules and set aside until fully dissolved. Store in the fridge until it reaches room temperature.
- In a clean 3 quart mixing bowl, combine the rest of the heavy cream (1 ⅓ cup), as well as the ⅓ cup of cream that's been mixed with coffee granules. Pour in the sweetened condensed milk (read notes** for substitutes)
- Whip the cream until it reaches stiff peaks. Set aside.
Flip the Cake:
- Line another sheet pan or large cutting board lined with parchment paper.
- Place the second pan upside down on top of the cake, then flip both pans together.
- Carefully remove the original parchment paper from the cake.
Assemble the Cake:
- Spread a generous layer of the sweetened whipped cream evenly over the entire surface of the cake.
- Carefully roll the cake into a cylinder shape
- Refrigerate the cake for at least an hour before serving to allow the flavors to meld.
- Slice, serve, and enjoy! Recipe yields approximately 10-12 servings.
How to Store:
- The cake should be stored in the refrigerator. Wrap it tightly in plastic wrap or place it in an airtight container to prevent moisture loss and absorption of odors from the fridge.
- For longer storage, wrap the cake in several layers of plastic wrap or aluminum foil to prevent freezer burn. You can also cut it into individual slices before wrapping. Place the wrapped cake in a resealable freezer bag or an airtight container. When ready to eat, thaw the cake in the refrigerator overnight.
- Always store any fillings or toppings separately, especially if they contain dairy or fresh fruit, and apply them just before serving or after thawing the cake.
Notes
Nutrition
See All My Roll Cake Recipes (HERE)
How to Decorate Roll Cakes
- For a easy deco idea, dust the roll cake with powdered sugar or sugar-free powdered sugar. Just make sure you use a sieve to sift the sugar on top!
- Place dollops of extra whipped cream or use a piping bag/piping tip to top the cake. Decorate with fresh fruit, nuts or edible flowers for an elegant touch!
How to Make this Lower Sugar
- For the whipped cream filling, you're welcome to use sugar-free substitutes such as granulated monk fruit sweetener or stevia powder for a lower sugar, lower carb cake. I personally found using a 1:1 ratio of regular sugar and monk fruit sweetener produced a sweet filling that doesn't taste too artificial. Please DO NOT use sugar-free substitutes in the cake batter since the cake may not rise properly.
How to Store Coffee Roll Cake
- The cake should be stored in the refrigerator. For best results, wrap it tightly in plastic wrap or place it in an airtight container to prevent moisture loss and absorption of odors from the fridge.
- For longer storage, I recommend wrapping the cake in several layers of plastic wrap or aluminum foil to prevent freezer burn. You can also cut it into individual slices before wrapping. Place the wrapped cake in a resealable freezer bag or an airtight container. When ready to eat, thaw the cake in the refrigerator overnight.
- If you have any fillings or toppings left over, it's always best to store them separately, especially if they contain dairy or fresh fruit, and apply them just before serving or after thawing the cake.
Flavor Variations and Optional Add Ins:
- Add natural flavoring / extracts. Feel free to add 1-2 teaspoons of vanilla extract (I didn't feel like it was essential so I left it out in this recipe), or other flavorings or extracts of your choice.
- Try different flavored whipped cream by adding natural flavoring. You can also try cream cheese whipped cream, coffee flavored whipped cream, or even chocolate whipped cream.
Final Tips
- Use batter right away after prep. They will deflate over time, so I've found that you don’t want the batter sitting out on the counter for too long.
- Baking time (as well as serving size) will vary based on the size of your baking pan, the material (silicone vs metal) of the pan. Bake the cake until the color is golden-brown on the top, or until a toothpick comes out clean/dry when poked into the middle.
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