Brazilian recipe
Coffee Swiss Roll (Rocambole de café)
Master this classic, light coffee-infused sponge cake with a rich, creamy filling. Perfect for your afternoon tea or as an elegant dessert.
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Ingredients
5 large eggs
5 tablespoons granulated sugar
2 tablespoons cocoa drink mix
1 tablespoon instant coffee granules
4 to 5 tablespoons all-purpose flour
Margarine for greasing
1 can heavy cream, drained of whey
200 g dark chocolate bar, chopped
1/2 tablespoon instant coffee
1 teaspoon rum (optional)
Granulated sugar for dusting
Fresh mint leaves for garnish
Cherries for garnish
5 tablespoons granulated sugar
2 tablespoons cocoa drink mix
1 tablespoon instant coffee granules
4 to 5 tablespoons all-purpose flour
Margarine for greasing
1 can heavy cream, drained of whey
200 g dark chocolate bar, chopped
1/2 tablespoon instant coffee
1 teaspoon rum (optional)
Granulated sugar for dusting
Fresh mint leaves for garnish
Cherries for garnish
Where to find ingredients
Find these ingredients in local Barbadian supermarkets and grocery stores. Choose standard, high-quality dark chocolate bars from the baking aisle. For the heavy cream, look for products labeled as 'table cream' (creme de leite), which are commonly stocked in the international or baking sections.
Preparation method
- Beat the egg whites in a stand mixer until stiff peaks form.
- Gradually add the egg yolks and sugar to the egg whites, continuing to beat until the mixture is uniform and pale.
- Remove the mixture from the mixer.
- In a separate bowl, sift together the cocoa drink mix, instant coffee granules, and all-purpose flour.
- Gently fold the dry ingredients into the egg mixture, alternating with a small amount of coffee if needed to adjust the consistency.
- Grease a rectangular baking sheet and line it with parchment paper, then grease the paper as well.
- Pour the batter into the prepared pan and place it in a preheated oven set to medium temperature.
- While the sponge bakes, prepare the filling: heat the heavy cream in a bain-marie.
- Add the chopped chocolate to the warm cream and stir until the chocolate has fully melted and the mixture is smooth.
- Stir the rum (if using) into the filling and mix thoroughly.
- Set the filling aside.
- Remove the sponge from the oven and turn it out immediately onto a clean, dry kitchen towel that has been dusted with sugar.
- Roll the sponge up while still warm using the towel, then leave it to cool completely.
- Carefully unroll the cooled sponge.
- Spread half of the filling evenly over the surface of the sponge.
- Roll the sponge back up, this time incorporating the filling inside.
- Cover the exterior of the roll with the remaining cream.
- Decorate with fresh mint leaves and cherries.
- Refrigerate for at least 30 minutes before serving.
Observations
This coffee Swiss roll is a traditional Brazilian treat, prized for its airy texture and the bold, aromatic profile of coffee. It is a practical and delicious choice for casual afternoon snacks, family gatherings, or simply to serve alongside a fresh cup of coffee.
The preparation involves creating a light, aerated sponge using whipped eggs and basic pantry staples, which bakes quite quickly. The creamy chocolate filling, enhanced with a subtle note of coffee, provides the perfect balance to the sponge, creating an irresistible treat.
The preparation involves creating a light, aerated sponge using whipped eggs and basic pantry staples, which bakes quite quickly. The creamy chocolate filling, enhanced with a subtle note of coffee, provides the perfect balance to the sponge, creating an irresistible treat.
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