Brazilian
Bolo de Rolo
A classic cake from Pernambuco made from paper-thin butter cake layers spread with melted guava paste and rolled into delicate spirals. It is served in narrow slices with a light dusting of sugar, showing its fine red and golden rings.
Watch it madeGustavo Morassi · 2:52
Ingredients
- Unsalted butter, softened50g
- Granulated sugar50g
- Eggs, separated2 large
- All-purpose flour, sifted50g
- Fine salt1 pinch
- Guava paste150g
- Water2 tbsp
- Butter, for greasing1 tsp
- Powdered sugar, for dusting1 tbsp
Method
- Heat the oven to 220°C and line a 20 x 30 cm baking tray with parchment, greasing it lightly with butter.
- Cut the guava paste into small pieces and warm it in a small pan with the water over low heat, stirring until smooth and spreadable; keep it warm.
- Beat the softened butter with the granulated sugar until very pale and creamy.
- Add the egg yolks one at a time, beating well after each addition.
- In a clean bowl, beat the egg whites with the pinch of salt until soft peaks form.
- Fold the sifted flour into the butter mixture, then gently fold in the beaten egg whites to make a light batter.
- Spread a very thin, even layer of batter over the prepared tray, using just enough to barely cover the parchment.
- Bake for 3 to 4 minutes, just until set and lightly golden at the edges but still soft.
- Turn the hot cake layer onto a clean cloth or parchment dusted with a little powdered sugar and carefully peel away the baking parchment.
- Spread a very thin layer of warm guava paste over the cake while it is still hot.
- Roll the first layer tightly from the short side, keeping the spiral compact.
- Repeat baking thin layers with the remaining batter, spreading each hot layer with guava paste and rolling it around the existing roll to build the bolo de rolo.
- When finished, wrap the roll snugly in parchment and let it rest for 15 minutes so the layers settle.
- Trim the ends, dust lightly with powdered sugar, and slice into thin rounds to serve.
Common questions
Can I substitute the guava paste if I can't find it?
Yes. Best substitute is a thick guava jam or guava cheese softened with a little water. If needed, use apricot or quince paste for a similar sticky roll, though the flavor will be different and less traditional.
How do I know when the cake layer is baked enough?
Bake only 3 to 4 minutes. It should look just set, lightly golden at the edges, and still flexible. If it browns too much, it will crack when rolled. Work quickly while it’s hot and pliable.
What are the most common mistakes with bolo de rolo?
The biggest mistakes are using too much batter, overbaking, and letting the cake cool before rolling. Also avoid a rough guava filling; it must be smooth and spreadable so the layers roll tightly without tearing.
How should I store bolo de rolo, and how long does it keep?
Store it tightly wrapped at room temperature for 2 to 3 days, or refrigerate for up to 1 week. For longer storage, freeze well wrapped for up to 2 months. Dust with powdered sugar after thawing.
What’s the best way to serve bolo de rolo?
Serve it in very thin slices to show the many spirals. It’s excellent with coffee or tea. If the roll feels slightly firm from storage, let it sit at room temperature for 20 to 30 minutes before slicing.