Brazilian recipe
Coffee Swiss Roll (Rocambole de café)
Master this light, airy coffee-infused sponge cake filled with a decadent chocolate cream. It is the perfect treat for afternoon tea or coffee breaks.
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Ingredients
5 eggs
5 tbsp sugar
2 tbsp cocoa-based drink powder
1 tbsp instant coffee granules
4 to 5 tbsp all-purpose flour
Margarine for greasing
1 can (approx. 300g) table cream, drained of whey
200 g dark chocolate, 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 drink powder
1 tbsp instant coffee granules
4 to 5 tbsp all-purpose flour
Margarine for greasing
1 can (approx. 300g) table cream, drained of whey
200 g dark chocolate, 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
You can find standard baking supplies like flour, sugar, and margarine in any local supermarket grocery aisle. For the table cream (often sold in shelf-stable cans) and good quality dark chocolate, check the international or baking sections of major retail stores in Belize. If table cream is unavailable, a high-fat heavy cream can serve as a substitute.
Preparation method
- Beat the egg whites until stiff peaks form using a stand or hand mixer.
- Gradually add the egg yolks and sugar to the stiff whites, continuing to beat until the mixture is uniform.
- Remove the mixture from the mixer.
- In a separate bowl, sift together the cocoa powder, instant coffee, and flour.
- Gently fold the dry ingredients into the egg mixture, adding a small amount of coffee if necessary to adjust the consistency.
- Grease a rectangular baking pan and line it with parchment paper, ensuring the paper is also lightly greased.
- Pour the batter into the prepared pan and bake in a preheated medium-temperature oven.
- While the sponge bakes, prepare the filling: heat the table cream in a bain-marie.
- Stir the chopped chocolate into the heated cream until fully melted and smooth.
- Stir in the rum (if using) and blend well.
- Set the filling aside to cool.
- Remove the cake from the oven and turn it out immediately onto a clean, dry tea towel dusted with sugar.
- Roll the warm cake tightly in the towel and allow it to cool completely.
- Carefully unroll the cooled cake.
- Spread half of the prepared filling evenly over the surface.
- Roll the cake back up, now with the filling inside.
- Spread the remaining cream over the top of the roll.
- Garnish with fresh mint leaves and cherries.
- Chill in the refrigerator for at least 30 minutes before serving.
Observations
This coffee-infused Swiss roll is a staple in Brazilian baking, cherished for its airy sponge and deep, aromatic coffee profile. It makes for an elegant yet straightforward treat to serve at family gatherings or as a sophisticated accompaniment to a fresh cup of coffee.
The technique relies on whipping eggs to achieve a light, aerated base that bakes quickly. The rich chocolate cream filling, enhanced with a hint of coffee, creates a balanced flavor profile that makes every slice irresistible.
The technique relies on whipping eggs to achieve a light, aerated base that bakes quickly. The rich chocolate cream filling, enhanced with a hint of coffee, creates a balanced flavor profile that makes every slice irresistible.
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