Brazilian recipe
Coffee Swiss Roll (Rocambole de café)
Learn how to make a classic coffee Swiss roll. This recipe features a light, airy sponge cake with a rich, creamy chocolate and coffee filling.
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Ingredients
5 eggs
5 tablespoons sugar
2 tablespoons cocoa drink powder
1 tablespoon granulated instant coffee
4 to 5 tablespoons all-purpose flour
Margarine for greasing
1 can (approx. 300g) heavy cream, drained of whey
200g semi-sweet chocolate bar, chopped
1/2 tablespoon instant coffee
1 teaspoon rum (optional)
Sugar for dusting
Mint leaves for decoration
Cherries for decoration
5 tablespoons sugar
2 tablespoons cocoa drink powder
1 tablespoon granulated instant coffee
4 to 5 tablespoons all-purpose flour
Margarine for greasing
1 can (approx. 300g) heavy cream, drained of whey
200g semi-sweet chocolate bar, chopped
1/2 tablespoon instant coffee
1 teaspoon rum (optional)
Sugar for dusting
Mint leaves for decoration
Cherries for decoration
Where to find ingredients
All ingredients can be found in local grocery stores and supermarkets. Instant coffee and chocolate bars are widely available. If granulated instant coffee is unavailable, standard instant coffee powder is an ideal substitute.
Preparation method
- Beat the egg whites in a mixer until stiff peaks form
- Gradually add the 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 cocoa drink powder, the instant coffee, and the 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, greasing the paper as well
- Pour the batter into the prepared pan and place in a preheated oven at medium temperature
- While the sponge bakes, prepare the filling: heat the heavy cream in a bain-marie
- Add the chopped chocolate to the heated cream and stir until the chocolate is completely melted and the mixture is homogeneous
- Incorporate the rum (if using) into the filling and mix well
- Set the filling aside
- Remove the sponge from the oven and immediately turn it out onto a clean, dry kitchen towel previously dusted with sugar
- Roll up 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 up the sponge again, this time with the filling inside
- Cover the outside of the Swiss 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, renowned for its light texture and distinct coffee flavor. It is a practical and delicious choice for snacks, family gatherings, or to accompany a freshly brewed cup of coffee.
The preparation involves an airy sponge made with beaten eggs and simple ingredients that bake quickly. The creamy chocolate filling, enhanced with a subtle touch of coffee, perfectly complements the sponge, resulting in an irresistible combination.
The preparation involves an airy sponge made with beaten eggs and simple ingredients that bake quickly. The creamy chocolate filling, enhanced with a subtle touch of coffee, perfectly complements the sponge, resulting in an irresistible combination.
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