Brazilian recipe
Coffee Swiss Roll (Rocambole de café)
Learn how to make a classic coffee swiss roll, perfect for an afternoon snack. Featuring a fluffy cake base and a creamy filling.
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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 of heavy cream (drained)
200 g chopped semi-sweet chocolate bar
1/2 tablespoon instant coffee
1 teaspoon rum (optional)
Sugar for sprinkling
Mint leaves for decoration
Cherries for decoration
5 tablespoons sugar
2 tablespoons chocolate drink powder
1 tablespoon granulated instant coffee
4 to 5 tablespoons wheat flour
Margarine for greasing
1 can of heavy cream (drained)
200 g chopped semi-sweet chocolate bar
1/2 tablespoon instant coffee
1 teaspoon rum (optional)
Sugar for sprinkling
Mint leaves for decoration
Cherries for decoration
Where to find ingredients
Find staples like eggs, sugar, flour, and margarine at local markets. Heavy cream, chocolate bars, and instant coffee are available at general grocery stores. As a substitute for rum, you can use coffee liqueur or omit it entirely.
Preparation method
- Beat the egg whites into stiff peaks using an electric mixer
- Gradually add the egg yolks and sugar to the 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 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 in a preheated oven at medium temperature
- While the sponge is baking, prepare the filling: heat the heavy 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 sponge from the oven and unmold it immediately onto a clean, dry kitchen towel previously sprinkled with sugar
- Roll the sponge 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 the sponge up again, this time with the filling inside
- Cover the 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 classic Brazilian recipe, known for its light texture and distinct coffee flavor. It is a practical and delicious choice for snacks, family gatherings, or to pair with a fresh cup of coffee.
The preparation involves an airy sponge made with beaten eggs and simple ingredients that bakes quickly. The creamy chocolate filling with a subtle hint of coffee complements the sponge perfectly, resulting in an irresistible combination.
The preparation involves an airy sponge made with beaten eggs and simple ingredients that bakes quickly. The creamy chocolate filling with a subtle hint of coffee complements the sponge perfectly, resulting in an irresistible combination.
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