Bolo de Rolo

Bolo de Rolo — "roll cake" — is the pride of Pernambuco in Brazil's Northeast, a multi-layered Swiss-roll-style cake where a paper-thin sponge is spread with sweet guava paste (goiabada) and rolled tightly, then another layer of batter is baked directly over it, and the process repeated. The result is a cylinder of cake with a beautiful spiral cross-section of pale sponge and dark red guava. It is a UNESCO-recognised cultural heritage of Pernambuco.

Serves: 10

Ingredients

• 250g (1 cup + 2 tbsp) unsalted butter, softened
• 250g (1¼ cups) caster sugar
• 5 large eggs, separated
• 250g (2 cups) plain flour, sifted
• Pinch of salt
• 300g (10 oz) goiabada (guava paste), thinly sliced or softened with 2 tbsp warm water
• Icing sugar for dusting

Instructions

1. Preheat oven to 220°C (430°F). Line a 30 × 40 cm (12 × 16 in) baking tray with baking paper and grease well.
2. Beat butter and sugar until very pale and fluffy, about 5 minutes. Beat in egg yolks one by one.
3. Fold in sifted flour and salt gently.
4. Whisk egg whites to stiff peaks in a separate bowl. Fold into the batter in three additions.
5. Spread an extremely thin layer of batter (about 3–4 mm) over the lined tray. Bake 4–5 minutes until just set and lightly golden — watch carefully.
6. Remove from oven. Quickly spread a thin layer of softened goiabada over the surface. Roll up tightly from the short end using the paper to help — this is your initial roll.
7. Return the roll to the tray. Spread another thin layer of batter around and over the outside of the roll. Bake 4–5 minutes again.
8. Spread more guava paste and roll tighter. Repeat this process 5–7 times until all batter is used, building up a thick layered cylinder.
9. Cool completely. Dust with icing sugar, slice into rounds to show the spiral, and serve.

Cook's Notes: The technique requires practice — each layer must be very thin and baked briefly. Goiabada is available at Brazilian and Latin American stores. The cake keeps well wrapped at room temperature for 3 days.