Brazilian recipe
Coffee Swiss Roll (Rocambole de café)
Learn how to make a classic, airy coffee Swiss roll with a creamy filling. A perfect treat for afternoon tea or coffee breaks.
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Ingredients
5 eggs
5 tablespoons sugar
2 tablespoons chocolate drink powder
1 tablespoon granulated instant coffee
4 to 5 tablespoons all-purpose flour
Margarine for greasing
1 can (approx. 300g) table cream, drained
200 g semi-sweet chocolate bar, chopped
1/2 tablespoon instant coffee
1 teaspoon rum (optional)
Sugar for dusting
Mint leaves for garnish
Cherries for garnish
5 tablespoons sugar
2 tablespoons chocolate drink powder
1 tablespoon granulated instant coffee
4 to 5 tablespoons all-purpose flour
Margarine for greasing
1 can (approx. 300g) table cream, drained
200 g semi-sweet chocolate bar, chopped
1/2 tablespoon instant coffee
1 teaspoon rum (optional)
Sugar for dusting
Mint leaves for garnish
Cherries for garnish
Where to find ingredients
Find eggs, sugar, flour, and margarine at any local grocery store or market. Chocolate drink powder and instant coffee are found in the baking or beverage aisles. Table cream (often labeled as 'table cream' or 'canned cream') and quality semi-sweet chocolate bars are available at supermarkets. Fresh mint and maraschino cherries can be found in the produce or baking sections. As a substitute for table cream, heavy whipping cream can be used, though it will alter the texture slightly.
Preparation method
- Beat the egg whites into stiff peaks in an electric mixer.
- Add the egg yolks and sugar gradually to the stiff whites, continuing to beat until the mixture is homogeneous.
- 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, alternating with a small amount of coffee if necessary to adjust the consistency.
- Grease a rectangular baking sheet and line it with parchment paper, then grease the paper as well.
- Pour the batter into the prepared baking sheet and place it in a preheated oven at medium temperature.
- While the sponge bakes, prepare the filling: heat the table cream in a double boiler.
- Add the chopped chocolate to the heated cream and stir until the chocolate is completely melted and the mixture is smooth.
- Incorporate the rum (if using) into the filling and mix well.
- Set the filling aside.
- Remove the Swiss roll from the oven and turn it out immediately onto a clean, dry kitchen towel previously dusted with sugar.
- Roll up the warm sponge in the towel and let it cool completely.
- Carefully unroll the cooled sponge.
- Spread half of the filling over the sponge.
- Roll the Swiss roll back up, this time with the filling inside.
- Cover the exterior of the Swiss roll with the remaining cream.
- Decorate with mint leaves and cherries.
- Refrigerate for at least 30 minutes before serving.
Observations
This coffee Swiss roll is a traditional Brazilian recipe, cherished for its light, fluffy sponge and distinct coffee flavor. It is a practical and delightful choice for afternoon tea, family gatherings, or as a sophisticated accompaniment to a freshly brewed cup of coffee.
The preparation involves an airy sponge base made with beaten eggs and simple ingredients that bakes quickly. The creamy chocolate filling, enhanced with a subtle touch of coffee, perfectly balances the sponge, resulting in an irresistible combination of textures and flavors.
The preparation involves an airy sponge base made with beaten eggs and simple ingredients that bakes quickly. The creamy chocolate filling, enhanced with a subtle touch of coffee, perfectly balances the sponge, resulting in an irresistible combination of textures and flavors.
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