Brazilian recipe
Easy and Delicious Coffee Swiss Roll
Learn how to make a classic homemade coffee swiss roll, perfect for afternoon tea. Features a light, airy sponge and a rich, creamy filling.
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Ingredients
5 large eggs
5 tablespoons caster sugar
2 tablespoons cocoa powder drink mix
1 tablespoon instant coffee granules
4 to 5 tablespoons all-purpose flour
Butter for greasing
1 can (approx. 300ml) heavy cream or double cream, drained of excess liquid
200g dark chocolate, finely chopped
1/2 tablespoon instant coffee
1 teaspoon dark rum (optional)
Caster sugar for dusting
Fresh mint leaves for decoration
Maraschino cherries for decoration
5 tablespoons caster sugar
2 tablespoons cocoa powder drink mix
1 tablespoon instant coffee granules
4 to 5 tablespoons all-purpose flour
Butter for greasing
1 can (approx. 300ml) heavy cream or double cream, drained of excess liquid
200g dark chocolate, finely chopped
1/2 tablespoon instant coffee
1 teaspoon dark rum (optional)
Caster sugar for dusting
Fresh mint leaves for decoration
Maraschino cherries for decoration
Where to find ingredients
Eggs, sugar, and flour are standard in the baking aisle. Heavy cream is found in the dairy section; look for 'double cream' for a richer texture. Dark chocolate bars are available in the baking aisle. Instant coffee and cocoa powder drink mixes are found in the tea/coffee and breakfast cereal aisles, respectively.
Preparation method
- Whisk 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
- Remove the mixture from the mixer
- In a separate bowl, sift together the cocoa powder drink mix, instant coffee, and all-purpose flour
- Gently fold the dry ingredients into the egg mixture, adding a small amount of liquid coffee if necessary to adjust the consistency
- Grease a rectangular baking tin and line it with parchment paper, greasing the paper as well
- Pour the batter into the prepared tin and bake in a preheated oven at a moderate temperature
- While the sponge is baking, 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 completely melted and the mixture is smooth
- Stir the rum (if using) into the filling and mix well
- Set the filling aside to cool slightly
- Remove the sponge from the oven and turn it out immediately onto a clean, dry tea towel dusted with caster sugar
- Roll the cake tightly while still warm inside the towel and let it cool completely
- Carefully unroll the cooled sponge
- Spread half of the prepared filling evenly over the surface of the sponge
- Roll the sponge back up, this time with the filling inside
- Cover the outside of the Swiss roll with the remaining chocolate cream
- Decorate with fresh mint leaves and cherries
- Refrigerate for at least 30 minutes before serving
Observations
This coffee Swiss roll is a beloved Brazilian treat, cherished for its delicate, airy sponge cake and distinct coffee flavor. It is a practical and delicious choice for afternoon snacks, family gatherings, or as a sophisticated accompaniment to a freshly brewed cup of coffee.
The preparation involves creating a light batter with whipped eggs, which bakes quickly into a pliable sheet. The creamy dark chocolate filling, infused with a subtle hint of coffee, balances the sponge perfectly, resulting in an irresistible dessert.
The preparation involves creating a light batter with whipped eggs, which bakes quickly into a pliable sheet. The creamy dark chocolate filling, infused with a subtle hint of coffee, balances the sponge perfectly, resulting in an irresistible dessert.
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