Brazilian recipe
Easy and Delicious Coffee Swiss Roll (Rocambole de café)
Learn how to bake a delightful homemade coffee-infused sponge roll, perfect for afternoon tea. Featuring a light, fluffy cake and a rich, creamy filling.
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Ingredients
5 eggs
5 tbsp sugar
2 tbsp cocoa-based chocolate drink powder
1 tbsp granulated instant coffee
4 to 5 tbsp cake flour
Margarine for greasing
1 tin table cream (creme de leite), drained
200 g dark chocolate bar, chopped
1/2 tbsp instant coffee
1 tsp rum (optional)
Sugar for dusting
Fresh mint leaves for garnish
Cherries for garnish
5 tbsp sugar
2 tbsp cocoa-based chocolate drink powder
1 tbsp granulated instant coffee
4 to 5 tbsp cake flour
Margarine for greasing
1 tin table cream (creme de leite), drained
200 g dark chocolate bar, chopped
1/2 tbsp instant coffee
1 tsp rum (optional)
Sugar for dusting
Fresh mint leaves for garnish
Cherries for garnish
Where to find ingredients
Find these ingredients at major local supermarkets in Gaborone or Francistown. For the Brazilian-style 'creme de leite' (table cream), check the international foods aisle or use thick double cream as a substitute. If 'achocolatado' is unavailable, standard cocoa-based drink powders are excellent alternatives.
Preparation method
- Whisk the egg whites in a mixer until stiff peaks form.
- Gradually add the yolks and sugar to the egg whites, continuing to beat until the mixture is uniform.
- Remove the mixture from the mixer.
- In a separate bowl, sift together the chocolate drink powder, instant coffee, and flour.
- Gently fold the dry ingredients into the egg mixture, adjusting with a little liquid coffee if needed to balance the consistency.
- Grease a rectangular baking tray and line it with parchment paper, then grease the paper as well.
- Pour the batter onto the prepared tray and place it into a preheated oven set to medium temperature.
- While the sponge bakes, prepare the filling: heat the table cream in a double boiler (bain-marie).
- Add the chopped chocolate to the warm cream and stir until the chocolate has melted completely and the mixture is smooth.
- Incorporate the rum (if using) into the filling and mix well.
- Set the filling aside.
- Remove the sponge from the oven and turn it out immediately onto a clean, dry kitchen towel dusted with sugar.
- Roll up the sponge while still warm using the towel and let it cool down completely.
- Carefully unroll the cooled sponge.
- Spread half of the filling over the surface of the cake.
- Roll the cake back up, this time with the filling inside.
- Cover the exterior of the roll with the remaining chocolate cream.
- Decorate 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 airy texture and bold coffee profile. It serves as a practical and flavorful option for afternoon tea, family gatherings, or simply as an accompaniment to a fresh cup of coffee.
The preparation involves creating an aerated sponge base using whipped eggs and pantry staples, which bakes quite quickly. A decadent chocolate filling infused with a subtle hint of coffee perfectly balances the sponge, creating an irresistible dessert.
The preparation involves creating an aerated sponge base using whipped eggs and pantry staples, which bakes quite quickly. A decadent chocolate filling infused with a subtle hint of coffee perfectly balances the sponge, creating an irresistible dessert.
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