Brazilian recipe
Coffee Sponge Roll (Rocambole de café)
Learn how to make this airy, tender coffee-infused sponge roll. With a luscious chocolate-coffee filling, it is an ideal treat for your afternoon tea or coffee break.
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Ingredients
5 large eggs
5 tbsp granulated sugar
2 tbsp cocoa powder drink mix
1 tbsp instant coffee granules
4 to 5 tbsp all-purpose flour
Margarine for greasing
1 can (approx. 300 ml) table cream, drained
200 g semi-sweet chocolate bar, chopped
1/2 tbsp instant coffee granules
1 tsp rum (optional)
Granulated sugar for dusting
Fresh mint leaves for garnish
Maraschino cherries for garnish
5 tbsp granulated sugar
2 tbsp cocoa powder drink mix
1 tbsp instant coffee granules
4 to 5 tbsp all-purpose flour
Margarine for greasing
1 can (approx. 300 ml) table cream, drained
200 g semi-sweet chocolate bar, chopped
1/2 tbsp instant coffee granules
1 tsp rum (optional)
Granulated sugar for dusting
Fresh mint leaves for garnish
Maraschino cherries for garnish
Where to find ingredients
You can find all these ingredients at standard Canadian grocers like Loblaws, Sobeys, or Metro. For the 'table cream' (creme de leite), look for it in the international foods aisle; if unavailable, a thick heavy cream or a blend of sour cream and heavy cream can be used as a substitute. The cocoa drink mix is commonly found in the baking or coffee/tea aisle.
Preparation method
- Beat the egg whites in a stand mixer until stiff peaks form.
- Gradually add the egg yolks and sugar to the stiff 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 powder drink mix, the first tablespoon of instant coffee, and the all-purpose flour.
- Gently fold the dry ingredients into the egg mixture until just combined, being careful not to deflate the batter.
- Grease a rectangular baking sheet and line it with parchment paper, greasing the paper as well.
- Spread the batter evenly into the prepared baking sheet and bake in a preheated oven at medium temperature (approx. 180°C/350°F).
- While the sponge is baking, prepare the filling by warming the table cream in a double boiler.
- Add the chopped chocolate to the warm cream and stir until the chocolate has completely melted and the mixture is smooth.
- Stir the rum (if using) into the chocolate filling and mix well.
- Set the filling aside to cool slightly.
- Remove the sponge from the oven and immediately invert it onto a clean, dry kitchen towel that has been dusted with sugar.
- Roll the sponge up while still warm using the towel as a guide, then leave it to cool completely in the roll shape.
- Carefully unroll the cooled sponge.
- Spread half of the chocolate filling evenly over the surface of the sponge.
- Roll the sponge back up tightly, this time without the towel, ensuring the filling is inside.
- Spread the remaining filling over the exterior of the roll.
- Garnish the top with fresh mint leaves and cherries.
- Refrigerate for at least 30 minutes before slicing and serving.
Observations
This coffee sponge roll is a classic in Brazilian baking, cherished for its light, cloud-like texture and deep, aromatic coffee notes. It is a wonderful, practical choice for a snack, a family gathering, or simply to enjoy alongside a freshly brewed pot of coffee.
The process starts with an aerated batter made from whipped eggs and simple staples, which bakes in just a few minutes. The creamy chocolate filling, enhanced with a subtle hint of coffee, balances the sponge perfectly for an irresistible result.
The process starts with an aerated batter made from whipped eggs and simple staples, which bakes in just a few minutes. The creamy chocolate filling, enhanced with a subtle hint of coffee, balances the sponge perfectly for an irresistible result.
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