Bolo de Rolo (Pernambuco Roll Cake)

• Prep time: 45 mins

• Cook time: 20 mins

• Total time: 1 hour 5 mins

• Servings: 12 slices

• Country of Origin: Brazil

Description

• Hailing from the state of Pernambuco, Bolo de Rolo is recognized as official cultural heritage of the region.

• Consists of razor-thin sponge cake layers spread with warm melted guava paste and tightly rolled into a multi-layered cylinder.

Presentation

• Sliced thinly across the cylinder to reveal dozens of micro-thin spiral layers of cake and guava.

• Dusted lightly with granulated or powdered sugar on top.

Ingredients

• 1 cup unsalted butter (softened)

• 1 cup granulated sugar

• 4 large egg yolks

• 4 large egg whites (beaten to stiff peaks)

• 1.5 cups all-purpose flour

• 1/2 tsp vanilla extract

• 1.5 cups guava paste (goiabada), melted with 1/4 cup water

Directions

• Cream butter and sugar until pale and fluffy, then beat in egg yolks one at a time.

• Fold in sifted flour, then gently fold in stiff egg whites and vanilla extract.

• Spread paper-thin layers of batter onto rimmed baking sheets lined with parchment paper.

• Bake each sheet at 375°F (190°C) for 3 to 4 minutes until barely set (do not brown).

• Immediately spread a thin layer of melted warm guava paste over the warm cake slice.

• Roll the first sheet tightly like a jelly roll, then roll subsequent sheets directly around the first roll to create many tight layers.

• Wrap tightly in plastic wrap and rest for 2 hours before slicing with a sharp serrated knife.

Optional Variations

• Bolo de Rolo de Doce de Leite: Replace guava paste with smooth dulce de leche filling.

• Bolo de Rolo de Chocolate: Add cocoa powder to the batter and use chocolate ganache filling.

Cooking Tips

• Spread batter extremely thin (about 1–2 mm thickness) using an offset spatula for authentic paper-thin layers.

• Work quickly while cake sheets are hot out of the oven to avoid cracking during rolling.

Nutrition Facts (Per Serving)

• Calories: 280 kcal

• Carbohydrates: 46 g

• Protein: 3 g

• Fat: 10 g

• Saturated Fat: 6 g

• Sodium: 35 mg

• Fiber: 1 g

• Sugar: 32 g