Rilakkuma Coffee Swiss Roll

Was in the mood for something coffee flavored this time. My last swiss roll went so well that I wanted more swiss rolls! Swiss rolls are like regular cakes without the extra effort of icing it with buttercream. And its so much more light, and not that heavy. I thought my parents wouldn't want to have anything sugary for breakfast, so I saved these rolls in the fridge to give it to them in the afternoon, but right at 9 am they were already eating it, lol! Which I guess it kind of works since it is coffee cake after all?


Coffee Swiss Roll

Ingredients

Coffee Cake

• 5 egg whites
• A dash of cream of tartar
• 3/4 cup of granulated sugar
• A pinch of kosher salt
• 5 egg yolks
• 1 teaspoon pure vanilla extract
• 1 1/2 tablespoon instant coffee granules dissolved in a tablespoon of hot water
• 1/4 cup heavy cream
• 3/4 cup cake flour + 1/2 tsp cake flour
• 1 tablespoon cocoa powder
• Black food dye

Whipped Cream Filling

• 3/4 cup heavy cream
• 2 tablespoon granulated sugar or powdered sugar 
• 1/4 teaspoon vanilla extract

Directions

1. Preheat the oven to 375F. Line a 9 x 13 pans with parchment paper. Add 5 egg whites into the mixer bowl with a whisk attachment, mix on a speed level of 4 till foamy, and then add a dash of cream of tartar. Gradually add in half of the sugar and beat until it becomes stiff peaks.
2. In another large bowl whisk together 5 egg yolks with the remaining sugar until light and pale yellow. Set aside one teaspoon of egg yolk batter and place it into another small bowl (decoration for snout) Add the vanilla, and coffee mix, and heavy cream into large egg yolk bowl until incorporated. Sift and fold in 3/4 cup cake flour into the egg yolk mix
3. For white snout: In the small bowl with 1 teaspoon egg yolk batter add 1/2 teaspoon of cake flour, and fold in the 3 tablespoon of the meringue.  
4. For eyes and mouth: In a small bowl add 3 tablespoon of egg yolk mixture, 6 tablespoon of meringue, 1 tablespoon of cocoa powder, and fold together. 
5. Pipe on the dark mixture for eyes and mouth onto the parchment paper and bake for 1-2 minutes on 375F. Let it cool down and then pipe on white oval snout and bake for 1-2 minutes on 375F *Baking times depends on thickness of designs*
6. Fold in the rest of meringue into the egg yolk batter 1/3 at a time very gently. Pour over decorations and bake at 375 F 10 minutes or until a toothpick inserted comes out clean. 
7. Flip cake over and remove parchment paper very gently. Let it cool. Have the design of the cake facing down onto parchment paper. Make whipped cream by whipping up 3/4 cup heavy cream, 2 tablespoons granulated sugar, and 1 teaspoon vanilla extract until stiff. Spread whipped cream onto cake, and leaving the two opposite ends of the cake inch free of cream. Using the parchment paper from the bottom of the cake, use it to tightly roll up the swiss roll. Cover with saran wrap and refrigerate for at least 1 hour or overnight. 

Video

Coffee Cake Ingredients--- Looks quite overwhelming, but the ingredients are quite basic, egg, sugar, flour, coffee, cocoa, vanilla, salt, water. Cream of tartar isn't necessary if you don't have it. It's just something used to stabilize the egg whites when whipping them up for the meringue. 

Whipped Cream Filling Ingredients, 3 basic ingredients, cold heavy cream, sugar, and vanilla.

Make a meringue and whip up the 5 egg whites on a speed level of four, when it gets a tad bubbly you can add in the pinch of salt and dash of tartar. Used to stabilize the egg whites. Gradually add half of the 3/4 cup of granulated sugar. Just sprinkling it in. It took me about 18 minutes to get this to stiff peaks. The amount of time really depends on your egg whites. I also gradually increased the speed to a 6.

Whip up 5 egg yolks with remaining sugar until it becomes light and pale. Set aside 1 tsp of the yolk mix in a small bowl. Dissolve 1 1/2 tbsp coffee granules with 1 tbsp hot water. Add it into the large bowl of yolk mix. Add vanilla, and heavy cream and mix. Sift in the 3/4 cup of cake flour and fold. 

For white snout: In the small bowl with 1 teaspoon egg yolk batter add 1/2 teaspoon of cake flour, and fold in the 3 tablespoon of the meringue.
For eyes and mouth: In a small bowl add 3 tablespoon of egg yolk mixture, 6 tablespoon of meringue, 1 tablespoon of cocoa powder, some black food dye and fold together.

Pipe on the onto a 9x13 pan lined with parchment paper with dark mixture for eyes and mouth and bake for 1-2 minutes on 375F *Baking times depends on thickness of designs. Pipe on the white oval snout and bake for 1-2 minutes on 375F. Let it cool down and then 

Fold together the remaining yolk with the meringue. Adding 1/3 of the amount at at time. Pour batter over design spreading evenly. Bake for 10-15 minutes or until it passes the toothpick test.

Flip cake over and remove parchment paper very gently. Let it cool. Have the design of the cake facing down onto parchment paper. Make whipped cream by whipping up 3/4 cup heavy cream, 2 tablespoons granulated sugar, and 1 teaspoon vanilla extract until stiff. Spread whipped cream onto cake, and leaving the two opposite ends of the cake inch free of cream. Using the parchment paper from the bottom of the cake, use it to tightly roll up the swiss roll. Cover with saran wrap and refrigerate for at least 1 hour or overnight.

It looks quite homemade. And it is. The taste was delicious, probably one of the best coffee swiss cakes I've ever had. Super moist, and the cream had the right amount of sweetness.

Extra notes: 

• Meringues are egg whites and sugar whipped together to make a stiff shiny white thing. To test for stiffness you just take the whisk attachment and try to mix the meringue by hand in circles, if it feels stiff, then its stiff. If you pull it out and wobble it around, the end doesn't wobble, and its stiff.
• To make a meringue: Your egg whites must be free of yolks, fat, anything dirty, must be pure egg whites
• The bowl must be clean.
• Whisk must be clean.
• If you get some yolk in the egg whites, you can attempt to remove it with a spoon
• If it takes longer than.. let's say 30 minutes for stiff peak to form, throw out that batch and start over. Mine took about 18 minutes to get to stiff peaks, but really depends on your egg whites.
• Meringue must be made at a steady speed, "4" and you can gradually go 5, and 6 as you go.I f the meringue is started off at a high speed like anything above a 6, it will most likely collapse during the baking process. 
• Sometimes if you're working with a very small amount of egg whites, and with a really big mixer bowl where the whisk can't whisk the whites very well, it will be okay to mix on a high speed. 
• Meringues are usually where people most likely get stuck on, but once you have it figured out you can make a lot of different cakes, macarons, etc with almost ease. A very simple process but weirdly easy to mess up.

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