Brazilian recipe
Coffee Swiss Roll (Rocambole de café)
Master this light, airy coffee sponge cake with a rich creamy filling, perfect for tea time or a sophisticated afternoon treat.
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Ingredients
5 large eggs
5 tablespoons granulated sugar
2 tablespoons cocoa powder (drinking chocolate)
1 tablespoon instant coffee granules
4 to 5 tablespoons all-purpose flour
Margarine for greasing
1 tin (approx. 300g) table cream, drained of whey
200g semi-sweet dark chocolate, chopped
1/2 tablespoon instant coffee
1 teaspoon rum (optional)
Extra sugar for dusting
Fresh mint leaves for garnish
Maraschino cherries for garnish
5 tablespoons granulated sugar
2 tablespoons cocoa powder (drinking chocolate)
1 tablespoon instant coffee granules
4 to 5 tablespoons all-purpose flour
Margarine for greasing
1 tin (approx. 300g) table cream, drained of whey
200g semi-sweet dark chocolate, chopped
1/2 tablespoon instant coffee
1 teaspoon rum (optional)
Extra sugar for dusting
Fresh mint leaves for garnish
Maraschino cherries for garnish
Where to find ingredients
You can find all-purpose flour, sugar, and margarine at any local open market or supermarket (such as Shoprite or Spar). Table cream (often labeled as 'crème de table') and baking chocolate are available in the baking aisle. For high-quality results, use instant coffee granules available in most grocery stores.
Preparation method
- Whisk the egg whites in a stand mixer until stiff peaks form.
- Gradually add the egg yolks and sugar to the whites, continuing to beat until the mixture is thick and pale.
- Remove the bowl from the mixer.
- In a separate bowl, sift together the cocoa powder, instant coffee granules, and all-purpose flour.
- Gently fold the dry ingredients into the egg mixture until just combined, taking care not to deflate the batter.
- Grease a rectangular baking tray and line it with parchment paper, then grease the paper as well.
- Pour the batter evenly onto the tray and bake in a preheated oven at medium heat until set.
- While the sponge is baking, prepare the filling by heating the table cream in a bain-marie.
- Add the chopped chocolate to the warm cream and stir until the chocolate is fully melted and smooth.
- Stir in the rum, if using, and mix until well incorporated.
- Set the filling aside to cool and thicken slightly.
- Once the sponge is baked, turn it out immediately onto a clean, dry kitchen towel dusted with sugar.
- Roll up the sponge while still warm using the towel as a guide, then leave it to cool completely.
- Carefully unroll the cooled sponge.
- Spread half of the prepared chocolate-coffee filling evenly over the surface.
- Roll the cake back up firmly, this time without the towel.
- Spread the remaining cream over the outside of the rolled cake.
- 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 traditional Brazilian dessert, celebrated for its delicate sponge texture and deep, aromatic coffee notes. It makes for an elegant addition to any tea party or family gathering, pairing beautifully with a hot cup of freshly brewed coffee.
The preparation centers on a light, aerated batter created by whisking eggs, which ensures a soft roll that doesn't crack. The velvety chocolate filling, enhanced with a subtle hint of coffee, balances the sponge, creating a refined and truly satisfying experience.
The preparation centers on a light, aerated batter created by whisking eggs, which ensures a soft roll that doesn't crack. The velvety chocolate filling, enhanced with a subtle hint of coffee, balances the sponge, creating a refined and truly satisfying experience.
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