Brazilian recipe
Coffee Swiss Roll (Rocambole de café)
Learn how to make a classic coffee Swiss roll with a light, airy sponge and a rich, creamy filling. Perfect for afternoon tea or dessert.
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Ingredients
5 eggs
5 tablespoons sugar
2 tablespoons chocolate drink powder
1 tablespoon granulated instant coffee
4 to 5 tablespoons wheat flour
Margarine for greasing
1 can heavy cream, whey removed
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 wheat flour
Margarine for greasing
1 can heavy cream, whey removed
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 basic pantry staples like flour, sugar, and eggs at any local supermarket or neighborhood grocery store. For specific items, look in the baking aisle or specialty confectionery section. If preferred, coffee liqueur can be used as a substitute for the rum to enhance the coffee profile.
Preparation method
- Beat the egg whites until stiff peaks form in an electric mixer
- Add the egg yolks and sugar gradually to the stiff egg whites, continuing to beat until a homogeneous mixture is obtained
- Remove the mixture from the mixer
- In a separate bowl, sift together the chocolate drink powder, instant coffee, and wheat flour
- Gently fold the dry ingredients into the egg mixture, alternating with a little coffee if necessary to adjust consistency
- Grease a rectangular baking pan and line it with parchment paper, then grease the paper as well
- Pour the batter into the prepared pan and place it in a preheated oven at medium temperature
- While the sponge bakes, prepare the filling: heat the heavy cream in a bain-marie
- Add the chopped chocolate to the heated heavy 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 unmold immediately onto a clean, dry kitchen towel previously dusted with sugar
- Roll up the Swiss roll while still hot in the towel and let it cool completely
- Carefully unroll the cooled sponge
- Spread half of the filling over the sponge
- Roll up the Swiss roll again, this time with the filling inside
- Cover the Swiss roll with the remaining cream
- Garnish 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 sponge and distinct coffee flavor. It is a practical and delightful choice for afternoon snacks, family gatherings, or as a sophisticated accompaniment to a fresh cup of coffee.
The preparation involves an airy sponge made with whipped eggs and simple ingredients that bakes quickly. The creamy chocolate filling, enhanced with a subtle touch of coffee, complements the sponge perfectly, resulting in an irresistible combination.
The preparation involves an airy sponge made with whipped eggs and simple ingredients that bakes quickly. The creamy chocolate filling, enhanced with a subtle touch of coffee, complements the sponge perfectly, resulting in an irresistible combination.
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