Brazilian recipe
Easy and Delicious Coffee Swiss Roll (Rocambole de café e)
Discover how to bake a luscious homemade coffee swiss roll, ideal for afternoon tea. This recipe features a light, airy sponge and a rich, creamy filling.
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Ingredients
5 eggs
5 tablespoons sugar
2 tablespoons cocoa drink powder
1 tablespoon instant coffee granules
4 to 5 tablespoons all-purpose flour
Margarine for greasing
1 tin cream, drained of whey
200 g dark chocolate, 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 cocoa drink powder
1 tablespoon instant coffee granules
4 to 5 tablespoons all-purpose flour
Margarine for greasing
1 tin cream, drained of whey
200 g dark chocolate, 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 these staples at local markets like GIP or major retailers in Banjul. Look for baking supplies in the dry goods aisle, while the cream and chocolate can be found in the dairy and confectionery sections. If instant coffee granules are unavailable, a strong finely ground coffee is a common local substitute.
Preparation method
- Whisk the egg whites into stiff peaks using a stand or hand mixer.
- Gradually beat in the egg yolks and sugar until the mixture is thick and homogenous.
- Remove the bowl from the mixer.
- In a separate bowl, sift together the cocoa drink powder, instant coffee, and all-purpose flour.
- Gently fold the dry ingredients into the egg mixture, adjusting consistency with a splash of coffee if necessary.
- Grease a rectangular baking tin and line it with baking parchment, then lightly grease the paper.
- Pour the batter into the prepared tin and bake in a preheated oven at medium temperature.
- While the sponge bakes, prepare the filling by heating the cream in a double boiler.
- Stir in the chopped chocolate until completely melted and the mixture is smooth.
- Stir in the rum, if using, and mix well.
- Set the filling aside.
- Remove the cake from the oven and turn it out immediately onto a clean, dry kitchen towel that has been dusted with sugar.
- Roll the warm cake inside the towel and let it cool completely.
- Carefully unroll the cooled sponge.
- Spread half of the filling evenly over the surface.
- Roll the cake back up, this time securing the filling inside.
- Cover the exterior of the roll with the remaining chocolate cream.
- Garnish with fresh mint leaves and cherries.
- Chill in the refrigerator for at least 30 minutes before serving.
Observations
This coffee swiss roll is a beloved Brazilian classic, celebrated for its airy texture and the bold, inviting aroma of coffee. It serves as a practical yet sophisticated treat for tea time, family gatherings, or simply to enjoy alongside a freshly brewed cup of coffee.
The preparation centres on a light sponge cake made from whisked eggs and pantry staples, which bakes quickly in the oven. The creamy chocolate filling, enriched with a subtle coffee note, pairs perfectly with the sponge to create a truly irresistible balance of flavours.
The preparation centres on a light sponge cake made from whisked eggs and pantry staples, which bakes quickly in the oven. The creamy chocolate filling, enriched with a subtle coffee note, pairs perfectly with the sponge to create a truly irresistible balance of flavours.
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