Brazilian recipe
Easy and Delicious Coffee Swiss Roll (Rocambole de café e)
Discover how to whip up a homemade coffee swiss roll, perfect for afternoon tea. Expect a spongey, airy cake paired with a rich, creamy filling.
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Ingredients
5 eggs
5 tbsp sugar
2 tbsp chocolate drink powder
1 tbsp granulated instant coffee
4 to 5 tbsp all-purpose flour
Margarine for greasing
1 can (approx. 300g) table cream, drained of whey
200g semi-sweet chocolate bar, chopped
1/2 tbsp instant coffee
1 tsp rum (optional)
Extra sugar for dusting
Fresh mint leaves for garnish
Cherries for garnish
5 tbsp sugar
2 tbsp chocolate drink powder
1 tbsp granulated instant coffee
4 to 5 tbsp all-purpose flour
Margarine for greasing
1 can (approx. 300g) table cream, drained of whey
200g semi-sweet chocolate bar, chopped
1/2 tbsp instant coffee
1 tsp rum (optional)
Extra sugar for dusting
Fresh mint leaves for garnish
Cherries for garnish
Where to find ingredients
Find pantry staples like flour, sugar, and margarine in the baking aisle of any local supermarket. For table cream, look for 'table cream' or 'canned cream' in the international or canned goods section. Premium semi-sweet chocolate bars and instant coffee can be found in the confectionery or coffee aisles. Use rum as a flavoring substitute if specific baking extracts are unavailable.
Preparation method
- Beat the egg whites until stiff peaks form.
- Gradually add the yolks and sugar to the egg whites, continuing to beat until the mixture is smooth and pale.
- Remove the mixture from the mixer.
- In a separate bowl, sift together the chocolate drink powder, instant coffee, and all-purpose flour.
- Gently fold the dry ingredients into the egg mixture until just combined, ensuring you keep the batter airy.
- Grease a rectangular baking tray and line it with parchment paper, making sure to grease the paper as well.
- Pour the batter into the prepared tray and bake in a preheated oven at a medium temperature.
- While the sponge bakes, prepare the filling: heat the table cream in a double boiler.
- Add the chopped chocolate to the warmed cream and stir until the chocolate is completely melted and the ganache is smooth.
- Stir the rum (if using) into the filling and mix well.
- Set the filling aside to cool slightly.
- Remove the sponge from the oven and immediately turn it out onto a clean, dry kitchen towel that has been dusted with sugar.
- Roll the sponge while still warm using the towel as a guide, then leave it to cool completely.
- Carefully unroll the cooled sponge.
- Spread half of the prepared filling evenly over the surface of the sponge.
- Roll the sponge back up, this time incorporating the filling inside.
- Cover the exterior of the swiss roll with the remaining chocolate cream.
- Garnish with fresh mint leaves and cherries.
- Refrigerate for at least 30 minutes before serving.
Observations
This coffee swiss roll is a classic Brazilian treat, prized for its delicate sponge and deep, aromatic coffee notes. It’s a practical yet elegant choice for an afternoon snack, family gatherings, or simply to enjoy alongside a fresh brew.
The process begins with an airy sponge made from whipped eggs and basic pantry staples, which bakes in just a few minutes. The creamy chocolate filling, enhanced with a subtle hint of coffee, balances the sponge beautifully, creating an utterly irresistible dessert.
The process begins with an airy sponge made from whipped eggs and basic pantry staples, which bakes in just a few minutes. The creamy chocolate filling, enhanced with a subtle hint of coffee, balances the sponge beautifully, creating an utterly irresistible dessert.
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