Brazilian recipe
Coffee Swiss Roll (Rocambole de café)
Master this light coffee-infused sponge cake with a rich, creamy chocolate filling—the perfect accompaniment for your afternoon tea or coffee break.
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Ingredients
5 eggs
5 tablespoons sugar
2 tablespoons chocolate drink powder
1 tablespoon instant coffee granules
4 to 5 tablespoons all-purpose flour
Margarine for greasing
1 can (approx. 300g) heavy cream, drained of whey
200g semi-sweet chocolate bar, chopped
1/2 tablespoon instant coffee
1 teaspoon rum (optional)
Sugar for dusting
Fresh mint leaves for garnish
Cherries for garnish
5 tablespoons sugar
2 tablespoons chocolate drink powder
1 tablespoon instant coffee granules
4 to 5 tablespoons all-purpose flour
Margarine for greasing
1 can (approx. 300g) heavy cream, drained of whey
200g semi-sweet chocolate bar, chopped
1/2 tablespoon instant coffee
1 teaspoon rum (optional)
Sugar for dusting
Fresh mint leaves for garnish
Cherries for garnish
Where to find ingredients
You can find all these pantry staples at local markets and grocery stores in the Federated States of Micronesia. For the chocolate and heavy cream, check the baking and dairy aisles of major retailers. If instant coffee granules are unavailable, a high-quality finely ground espresso powder is a suitable 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 thick and homogenous.
- 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 combined, adding a splash of coffee if needed to adjust the consistency.
- Grease a rectangular baking sheet and line it with parchment paper, then lightly grease the paper as well.
- Spread the batter evenly onto the prepared sheet and bake in a preheated oven at a medium temperature.
- While the sponge bakes, prepare the filling by heating the heavy cream in a bain-marie.
- Add the chopped chocolate to the warm cream and stir until the chocolate is fully melted and the mixture is smooth.
- Stir in the rum (if using) and mix thoroughly.
- Set the filling aside.
- Remove the sponge from the oven and invert it immediately onto a clean, dry kitchen towel that has been dusted with sugar.
- Roll up the sponge while it is still warm using the towel, then let it cool completely.
- Carefully unroll the cooled sponge.
- Spread half of the prepared filling over the sponge.
- Roll the cake back up, this time ensuring the filling stays inside.
- Cover the exterior of the roll with the remaining chocolate cream.
- Garnish the top 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, celebrated for its airy sponge and deep, aromatic coffee notes. It is a practical and elegant choice for afternoon snacks, family gatherings, or simply to pair with a freshly brewed cup of coffee.
The preparation centers on a light, whipped egg sponge that bakes in minutes. The creamy chocolate filling, enhanced with a subtle coffee infusion, balances the sponge perfectly for a truly balanced and comforting treat.
The preparation centers on a light, whipped egg sponge that bakes in minutes. The creamy chocolate filling, enhanced with a subtle coffee infusion, balances the sponge perfectly for a truly balanced and comforting treat.
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