Brazilian recipe
Coffee Swiss Roll (Rocambole de café)
Learn how to prepare a classic coffee-infused sponge roll. It features a fluffy cake base and a rich, creamy filling, perfect for afternoon tea.
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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 of whey
200g semi-sweet dark 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 granulated instant coffee
4 to 5 tablespoons all-purpose flour
Margarine for greasing
1 can (approx. 300g) table cream, drained of whey
200g semi-sweet dark 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
Find standard pantry items like flour, sugar, and eggs at local supermarkets or grocery stores. Table cream (creme de leite) can be found in the canned goods or baking aisle. For chocolate and instant coffee, visit any general food retailer. As a substitute for table cream, heavy cream can be used.
Preparation method
- Beat the egg whites into stiff peaks using an electric mixer.
- Gradually add the egg yolks and sugar to the stiff egg whites, continuing to beat until the mixture is homogeneous.
- Remove the mixture from the mixer.
- In a separate bowl, sift the chocolate drink powder, instant coffee, and flour together.
- Gently fold the dry ingredients into the egg mixture, adding a little coffee if necessary to adjust the 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 is baking, prepare the filling by heating the table cream in a double boiler.
- Add the chopped chocolate to the warmed 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 sponge from the oven and immediately turn it out onto a clean, dry kitchen towel previously dusted with sugar.
- Roll the sponge while still warm in the towel and let it cool completely.
- Carefully unroll the cooled sponge.
- Spread half of the filling over the surface of the sponge.
- Roll the sponge up again, this time with the filling inside.
- Cover the roll with the remaining cream.
- Decorate with fresh mint leaves and cherries.
- Refrigerate for at least 30 minutes before serving.
Observations
This coffee Swiss roll is a staple in Brazilian baking, celebrated for its airy sponge texture and distinct coffee flavor. It is a practical and delightful choice for afternoon snacks, family gatherings, or simply to serve alongside a fresh cup of coffee.
The process involves creating an aerated batter with beaten eggs and simple pantry staples, which bakes quickly. The creamy chocolate filling, enhanced with a subtle hint of coffee, pairs perfectly with the light sponge, creating an irresistible treat.
The process involves creating an aerated batter with beaten eggs and simple pantry staples, which bakes quickly. The creamy chocolate filling, enhanced with a subtle hint of coffee, pairs perfectly with the light sponge, creating an irresistible treat.
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