Brazilian recipe
Easy and Delicious Coffee Swiss Roll (Rocambole de café e)
Discover how to bake this classic homemade coffee swiss roll, perfect for afternoon tea. Featuring a light, fluffy sponge cake and a rich, creamy filling.
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Ingredients
5 eggs
5 tablespoons sugar
2 tablespoons chocolate malt drink powder
1 tablespoon instant coffee granules
4 to 5 tablespoons all-purpose flour
Margarine for greasing
1 can (approx. 300g) table cream, drained of whey
200g semi-sweet chocolate bar, 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 sugar
2 tablespoons chocolate malt drink powder
1 tablespoon instant coffee granules
4 to 5 tablespoons all-purpose flour
Margarine for greasing
1 can (approx. 300g) table cream, drained of whey
200g semi-sweet chocolate bar, 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 these items at major local supermarkets like FairPrice, Cold Storage, or Sheng Siong. Look for 'table cream' (nestlé style) in the baking or canned goods aisle. All-purpose flour and chocolate bars are easily found in the baking supplies section.
Preparation method
- Beat 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 smooth and aerated.
- Remove the mixture from the mixer bowl.
- In a separate bowl, sift together the chocolate powder, instant coffee granules, and flour.
- Gently fold the dry ingredients into the egg mixture until combined, adding a splash of water if needed to adjust the consistency.
- Grease a rectangular baking tray and line it with parchment paper, making sure to grease the paper as well.
- Pour the batter into the prepared tray and bake in a preheated oven at a medium temperature.
- While the sponge is baking, prepare the filling: heat the table cream in a bain-marie (double boiler).
- Add the chopped chocolate to the warm cream and stir until the chocolate has fully melted and the ganache is smooth.
- Stir in the rum (if using) and mix well.
- Set the filling aside.
- Remove the sponge from the oven and immediately turn it out onto a clean, dry tea towel that has been lightly dusted with sugar.
- Roll the warm sponge up in the towel and let it cool completely.
- Carefully unroll the cooled sponge.
- Spread half of the prepared filling over the surface of the sponge.
- Roll the sponge back up, this time securing the filling inside.
- Cover the exterior of the swiss roll with the remaining chocolate cream.
- Garnish the top with fresh mint leaves and cherries.
- Refrigerate for at least 30 minutes before slicing and serving.
Observations
This coffee swiss roll is a classic Brazilian treat, cherished for its airy texture and the bold, aromatic profile of coffee. It is a practical yet impressive choice for tea time, family gatherings, or simply paired with a freshly brewed cup of coffee.
The preparation involves a light, whipped egg sponge that bakes in minutes. The creamy chocolate filling, elevated by a subtle note of coffee, pairs perfectly with the sponge, creating an irresistible balance of flavors.
The preparation involves a light, whipped egg sponge that bakes in minutes. The creamy chocolate filling, elevated by a subtle note of coffee, pairs perfectly with the sponge, creating an irresistible balance of flavors.
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