Irish Coffee Swiss Roll

Irish Coffee Swiss Roll


It’s a little fiddly to make the shamrock pattern, so if you want to make a simple coffee Swiss roll, you can simply ignore the instructions about creating the pattern- the cake will still taste great.


  • 5 eggs, divided into whites and yolks
  • 150g of sugar
  • 1 tablespoon of coffee granules mixed with one tablespoon of hot water
  • 75mls of cream
  • 2 tablespoons of melted butter
  • 110g of all-purpose flour
  • ¾ teaspoon of cornflour
  • 1 tablespoon of cocoa powder
  • 175mls of cream
  • 2 tablespoons of Irish whiskey


  1. Preheat the oven to 375F / 190 C.
  2. Line a baking tray with the paper pattern.  (I used a simple shamrock shape and copied it onto sheet of  paper to create the pattern).
  3. Tape the pattern onto the tray, and cover with a sheet of parchment paper. I found it helpful to tape the parchment to the tray as well, so it would be easier to pipe on.
  4. To make the cake, begin by putting half the sugar and the 5 egg yolks into a large bowl.
  5. Using an electric beaters, beat until fluffy and pale yellow in color.
  6. Next, add the coffee,  cream, melted butter and beat well.
  7. Sieve the flour into the mixture, and gently fold to combine. Leave aside.
  8. In a separate large bowl, beat the egg whites with an electric beaters until they are white and foamy.
  9. Continue to beat and add in the cornflower and the rest of the sugar.
  10. Beat until the egg whites form stiff peaks.
  11. To make the mixture for the pattern, simply take 3 tablespoons of the egg yolk mixture and add it to 6 tablespoons of the egg whites and mix together in a small bowl.  
  12. Add the cocoa powder to the mixture and stir to combine.
  13. Put this cocoa mixture into a piping bag with a small nozzle . I used a wilton size 2.
  14. Use the piped mixture to trace around the shamrock shapes on your baking sheet.
  15. Carefully remove the tape and the bottom layer of paper.
  16. Put the baking sheet in the oven and cook for 3 minutes to set the pattern.  Remove from the oven.
  17. Next gently fold the egg whites into the egg yolk mixture.
  18. Pour the cake batter onto the baking sheet on top of the pattern, and cook for 10 minutes.
  19. Test with a toothpick or cake tester. It should come out clean when cooked.
  20. Remove from the oven and allow to sit for 1-2 minutes, before removing the cake from the tin.
  21. While the cake is still warm, place another sheet of parchment paper on top of the cake.
  22. Roll the cake, starting from the shortest side,  keeping the layer of parchment in the center.
  23. Leave to cool.
  24. As the cake is cooling, whip the cream. Then, add the whiskey, and stir to combine.
  25. Once the cake is cold, uncurl the cake and remove the inner and outer layer of parchment paper.
  26. Spread the cream onto the cake, and roll again to form the Swiss roll.