Brazilian recipe
Coffee Swiss Roll (Rocambole de café)
Learn how to make this light coffee-flavored sponge cake with a creamy filling, perfect for your afternoon tea or coffee break.
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Ingredients
5 eggs
5 tablespoons sugar
2 tablespoons cocoa-based drink powder
1 tablespoon granulated instant coffee
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 cocoa-based drink powder
1 tablespoon granulated instant coffee
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
Find dairy, eggs, and fresh produce at local supermarkets or neighborhood markets. Cocoa powder and chocolate can be sourced from confectionery aisles or specialty baking shops. If unavailable, butter may be used as a substitute for margarine.
Preparation method
- Beat the egg whites in a stand mixer until stiff peaks form
- 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 together the cocoa-based drink powder, instant coffee, and all-purpose flour
- Gently fold the dry ingredients into the egg mixture, alternating with a little 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 pan and place it in a preheated oven at medium temperature
- While the sponge bakes, prepare the filling by heating the heavy 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 using the towel and let it cool completely
- Carefully unroll the cooled sponge
- Spread half of the filling over the sponge surface
- Roll the sponge back up, this time incorporating the filling inside
- Cover the exterior of the roll with the remaining cream
- Decorate with fresh mint leaves and cherries
- Refrigerate for at least 30 minutes before serving
Observations
This coffee-flavored Swiss roll is a classic Brazilian treat, prized for its airy sponge and distinctive coffee aroma. It is a practical and delicious choice for snacks, family gatherings, or simply to accompany a fresh cup of coffee.
The preparation involves a light, whipped egg-based batter that bakes quickly. The creamy chocolate filling, enhanced with a subtle touch of coffee, complements the sponge perfectly, resulting in an irresistible dessert combination.
The preparation involves a light, whipped egg-based batter that bakes quickly. The creamy chocolate filling, enhanced with a subtle touch of coffee, complements the sponge perfectly, resulting in an irresistible dessert combination.
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