Brazilian recipe
Easy and Delicious Coffee Swiss Roll (Rocambole de café e)
Discover how to bake a luscious homemade coffee swiss roll, an ideal treat for your afternoon tea or coffee break, featuring a light sponge and velvety 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 all-purpose flour
Margarine for greasing
1 can 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 chocolate drink powder
1 tablespoon granulated instant coffee
4 to 5 tablespoons all-purpose flour
Margarine for greasing
1 can 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 standard grocery items at local markets such as Funafuti wholesalers or small general stores. For heavy cream, look in the dairy aisle; for chocolate bars and baking essentials, check the confectionery or 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 egg whites, continuing to beat until the mixture is uniform and airy.
- Remove the bowl from the mixer.
- In a separate bowl, sift together the chocolate powder, instant coffee, and all-purpose flour.
- Gently fold the dry ingredients into the egg mixture, adding a small amount of coffee if needed to adjust the consistency.
- Grease a rectangular baking pan and line it with parchment paper, making sure to grease the paper as well.
- Pour the batter into the prepared pan and bake in a preheated oven at a moderate temperature.
- While the sponge bakes, prepare the filling: heat the heavy cream in a bain-marie.
- Add the chopped chocolate to the warm cream and stir until the chocolate has melted completely 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 invert it immediately onto a clean, dry kitchen towel that has been dusted with sugar.
- Roll up the warm sponge in the towel and allow it to cool completely.
- Carefully unroll the cooled sponge.
- Spread half of the filling evenly over the surface of the cake.
- Roll the cake back up, this time securing the filling inside.
- Cover the outside of the roll with the remaining chocolate cream.
- Garnish the top with fresh mint leaves and cherries.
- Chill in the refrigerator for at least 30 minutes before serving.
Observations
This coffee swiss roll is a beloved classic in Brazil, celebrated for its airy sponge cake and distinct, aromatic coffee notes. It is a practical and delightful choice for afternoon snacks, family gatherings, or simply to enjoy alongside a freshly brewed cup of coffee.
The preparation involves a light, whipped egg-based batter that bakes in minutes. The creamy chocolate filling, enhanced with a subtle hint of coffee, pairs harmoniously with the sponge, creating an irresistible treat for any occasion.
The preparation involves a light, whipped egg-based batter that bakes in minutes. The creamy chocolate filling, enhanced with a subtle hint of coffee, pairs harmoniously with the sponge, creating an irresistible treat for any occasion.
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