Coffee sponge roll

Topped with rich coffee cream, this coffee sponge roll is the perfect sweet finish to any meal.



Note: + cooling time



  • 4 Coles Australian Free Range Eggs
  • 1/2 cup (110g) caster sugar
  • 1/4 cup (60ml) freshly brewed Daley St Dark Roast 12 Ground Coffee
  • 3/4 cup (110g) self-raising flour
  • 2 tbs caster sugar, extra
  • Daley St Dark Roast 12 Coffee Beans, to decorate
  • Shaved dark chocolate, to decorate

Coffee cream

  • 300ml thickened cream
  • 1 tbs icing sugar mixture
  • 1 tbs brewed Daley St Dark Roast 12 Ground Coffee, cooled



Preheat oven to 180°C. Grease a 25cm x 30cm (base measurement) Swiss roll pan and line with baking paper. Use an electric mixer to whisk the eggs and sugar in a large bowl for 8-10 mins or until the mixture is light and fluffy and doubled in size. Use a large metal spoon to fold in 2 tbs of the coffee. Sift the flour over the egg mixture and fold until well combined. Pour into the prepared pan. Bake for 10-15 mins or until the top is dry to the touch.


Place a large piece of baking paper on a clean work surface. Sprinkle with the extra sugar. Turn the hot sponge onto the paper. Remove baking paper from the top of the sponge. Using paper as a guide, starting from 1 long end, roll the sponge into a log. Set aside for 2 mins to cool slightly. Unroll the sponge, then reroll. Transfer to a wire rack to cool.


To make the coffee cream, use a clean electric mixer to whisk the cream, icing sugar and coffee in a bowl until soft peaks form.


Unroll the sponge. Brush with the remaining coffee. Spread three-quarters of the coffee cream over the sponge, leaving a 2cm border at 1 long end. Roll sponge to enclose filling, starting from the opposite end to the border. Place on a serving plate. Top with the remaining coffee cream and decorate with coffee beans and chocolate.

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.