📝 About This Recipe
Originating from the Brazilian state of Pernambuco, Bolo de Rolo is a culinary treasure characterized by its incredibly thin, delicate layers of buttery sponge spiraled around a vibrant guava filling. Unlike a standard Swiss roll, this masterpiece features a high number of paper-thin layers that melt into a singular, velvet-like texture. It is a labor of love that represents the pinnacle of Brazilian confectionery, balancing the richness of butter with the tropical sweetness of 'Goiabada'.
🥗 Ingredients
The Delicate Sponge
- 250 grams Unsalted butter (softened to room temperature)
- 250 grams Granulated sugar (sifted)
- 5 large Egg yolks (at room temperature)
- 5 large Egg whites (beaten to stiff peaks)
- 250 grams All-purpose flour (sifted)
- 1/4 teaspoon Salt
The Guava Filling
- 500 grams Goiabada (Guava Paste) (cut into small cubes)
- 1/2 cup Water (plus more if needed for consistency)
- 1 teaspoon Lemon juice (to balance the sweetness)
Finishing Touches
- 2 tablespoons Granulated sugar (for dusting the final roll)
👨🍳 Instructions
-
1
Preheat your oven to 350°F (180°C). Prepare 4 to 5 rectangular baking sheets (approx. 12x17 inches) by greasing them generously with butter and lining them with parchment paper. Grease the top of the parchment paper as well.
-
2
In a heavy-bottomed saucepan over medium-low heat, combine the cubed goiabada and water. Stir constantly until the paste melts into a smooth, thick jam. Add the lemon juice, stir, and set aside to cool. It should be easily spreadable but not runny.
-
3
In a stand mixer, cream the softened butter and 250g of sugar together on medium-high speed until the mixture is pale, light, and very fluffy (about 5 minutes).
-
4
Add the egg yolks one at a time, beating well after each addition to ensure the emulsion is stable and smooth.
-
5
Lower the mixer speed and gradually add the sifted flour and salt. Mix just until combined; do not overwork the gluten.
-
6
Gently fold the stiffly beaten egg whites into the batter using a spatula. Use a light hand to maintain the aeration, resulting in a delicate batter.
-
7
Place 3-4 tablespoons of batter onto the first prepared baking sheet. Use an offset spatula to spread it into a layer so thin it is almost translucent. This is the secret to an authentic Bolo de Rolo.
-
8
Bake the first sheet for only 3-5 minutes. The cake should be set but still pale; do not let the edges brown or it will crack when rolling.
-
9
Immediately upon removing from the oven, flip the cake onto a kitchen towel dusted with sugar. Quickly spread a very thin layer of the guava jam over the entire surface.
-
10
Starting from the shorter side, roll the cake tightly using the towel to assist. This first roll will be the very center of your cake.
-
11
While the first roll sits, spread the batter onto the second sheet and bake. Once done, spread the guava jam on the second cake.
-
12
Place the first roll at the edge of the second hot cake and roll it up inside the new layer. Repeat this process with all remaining batter and jam until you have one large, thick cylinder.
-
13
Wrap the finished roll tightly in parchment paper or plastic wrap to compress the layers and let it rest for at least 2 hours (ideally overnight) to set the shape.
-
14
Before serving, trim the uneven ends to reveal the beautiful internal spiral. Dust the entire roll with a light coating of granulated sugar.
💡 Chef's Tips
Precision is key: use a scale for the ingredients to ensure the batter consistency is perfect for spreading. Work fast: the cake must be rolled while it is hot from the oven to prevent cracking. If the guava paste is too thick, add a tablespoon of water at a time until it reaches a spreading consistency similar to warm honey. Avoid over-baking: if the cake feels dry or looks golden, it will be too brittle to roll properly. Use a very thin offset spatula to get the batter as thin as possible on the baking sheets.
🍽️ Serving Suggestions
Serve in thin slices (about 1/2 inch) to showcase the intricate layers. Pair with a strong Brazilian coffee or a bold Espresso to contrast the sweetness. Accompany with a slice of 'Queijo Coalho' or mild white cheese for a traditional sweet-and-salty experience. A glass of cold dessert wine or a sparkling Moscato complements the guava flavors beautifully. Store at room temperature in an airtight container for up to 5 days; do not refrigerate as it hardens the butter and ruins the texture.