Brazilian recipe
Coffee Sponge Roll (Rocambole de café)
Master this light coffee-infused sponge cake with a rich, velvety filling, perfect for a refined afternoon treat.
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Ingredients
5 eggs
5 tablespoons sugar
2 tablespoons chocolate powder
1 tablespoon instant coffee granules
4 to 5 tablespoons all-purpose flour
Margarine for greasing
1 can (approx. 300g) table cream, drained
200g dark 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 powder
1 tablespoon instant coffee granules
4 to 5 tablespoons all-purpose flour
Margarine for greasing
1 can (approx. 300g) table cream, drained
200g dark 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 staples at major supermarkets in Eswatini, such as Pick n Pay or Spar. Look for the baking aisle for high-quality cocoa powder, instant coffee, and dark chocolate blocks. Fresh ingredients like eggs are available in the dairy section; table cream is usually found in the canned goods or baking supplies aisle.
Preparation method
- Whip the egg whites until stiff peaks form.
- Gradually beat in the yolks and sugar until the mixture becomes pale and homogeneous.
- Remove the bowl from the mixer.
- In a separate bowl, sift together the chocolate powder, instant coffee, and flour.
- Gently fold the dry ingredients into the egg mixture until just combined, adding a splash of coffee if needed for consistency.
- Grease a rectangular baking sheet and line it with parchment paper, greasing the paper as well.
- Spread the batter evenly into the prepared tray and bake in a preheated oven at medium heat.
- While the sponge is baking, prepare the filling: heat the table cream in a bain-marie.
- Add the chopped chocolate to the hot cream, stirring constantly until smooth and fully melted.
- Stir in the rum, if using, and set aside to cool.
- Let the filling set until it reaches a spreadable consistency.
- Remove the sponge from the oven and carefully turn it out onto a clean, dry tea towel dusted with sugar.
- Roll the sponge up while still warm using the towel and let it cool completely.
- Gently unroll the cooled sponge.
- Spread half of the chocolate filling over the surface.
- Roll the sponge back up tightly, keeping the filling inside.
- Spread the remaining cream over the top of the roll.
- Garnish with fresh mint leaves and cherries.
- Chill in the refrigerator for at least 30 minutes before serving.
Observations
This coffee roll is a traditional Brazilian staple, cherished for its airy texture and bold espresso notes. It is a practical yet sophisticated choice for afternoon tea, family gatherings, or simply to serve alongside a fresh brew.
The preparation involves a light, whipped egg-based batter that bakes quickly. The decadent chocolate filling, enriched with a subtle coffee infusion, provides the perfect contrast to the sponge, creating an irresistible flavor profile.
The preparation involves a light, whipped egg-based batter that bakes quickly. The decadent chocolate filling, enriched with a subtle coffee infusion, provides the perfect contrast to the sponge, creating an irresistible flavor profile.
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