Bolo de Rolo

Bolo de Rolo

• Prep time: 30 minutes

• Cook time: 15 minutes

• Total time: 1 hour 15 minutes (includes cooling)

• Servings: 12 slices

• Country of Origin: Brazil

Description

Bolo de Rolo is a famous cake from Pernambuco, Brazil. Unlike a standard Swiss roll, it features paper-thin layers of delicate sponge cake rolled with warm guava paste (goiabada), creating a striking pinwheel cross-section.

Presentation

Serve sliced thinly on a cake plate, lightly dusted with granulated or powdered sugar. It pairs exceptionally well with hot black coffee or espresso.

Ingredients

• 1 cup (200 g) unsalted butter, softened

• 1 cup (200 g) granulated sugar

• 4 large eggs, room temperature

• 1 1/2 cups (180 g) all-purpose flour, sifted

• 1 pinch of salt

• 10 oz (300 g) guava paste (goiabada)

• 1/2 cup water

Directions

• Preheat your oven to 350°F (175°C) and grease a shallow baking sheet (10x15 inches) lined with parchment paper.

• In a stand mixer, beat the butter and sugar on high speed until light, fluffy, and pale yellow.

• Add the eggs one at a time, beating thoroughly after each addition.

• Gently fold in the sifted flour and salt until a thin, smooth batter forms.

• Spread 3 to 4 tablespoons of batter onto the prepared sheet in an ultra-thin layer using an offset spatula.

• Bake for 3 to 4 minutes until the cake is set but still pale (do not let it brown).

• In a small saucepan over low heat, melt the guava paste with water until it forms a smooth, spreadable jam.

• Turn the hot baked cake layer out onto a sugar-dusted kitchen towel and peel off the parchment.

• Spread a thin layer of warm guava paste over the cake and roll it up tightly while hot.

• Repeat the baking process with remaining batter; roll each new hot layer around the previously rolled cake to build thick concentric rings.

Optional Variations

• Brigadeiro Filling: Replace the guava paste with a smooth, warm chocolate brigadeiro cream.

• Dulce de Leche: Substitute doce de leite for the guava paste for a rich caramel flavor.

Cooking Tips

• Spread the batter as thin as a crepe so the cake remains flexible and easy to roll without cracking.

• Keep the guava paste warm while assembling so it glides smoothly over the fragile sponge.

Nutrition Facts (Per Serving)

• Calories: 285 kcal

• Carbohydrates: 42 g

• Protein: 3.5 g

• Fat: 12 g

• Saturated Fat: 7 g

• Sodium: 45 mg