Brazilian bolo de rolo: traditional guava roll cake recipe

Bolo de rolo is a classic dessert from Pernambuco: exceptionally thin layers of sponge cake are rolled with guava paste. Unlike a regular Swiss roll, it is built in several thin sheets and rolled layer by layer. The result is the distinctive spiral that made this dessert a symbol of Pernambuco.

Recognized as intangible cultural heritage of the state, bolo de rolo takes patience, but the technique becomes much easier when each sheet is baked quickly and rolled while still warm.

Ingredients

• 200 g unsalted butter, at room temperature;
• 200 g sugar;
• 5 eggs;
• 200 g sifted all-purpose flour;
• 350 g soft guava paste or firm guava paste;
• 3 to 5 tablespoons water;
• Butter and flour for the baking trays.

Method

1. Heat the oven to 180 °C / 350 °F. Grease and flour two large, shallow rectangular baking trays.
2. For the filling, heat the guava paste and water over low heat, stirring until smooth and spreadable. Set aside, keeping it warm.
3. Beat the butter and sugar until pale. Beat in the eggs one at a time. Gently fold in the flour.
4. Spread a very thin layer of batter in one tray. Bake for 5 to 7 minutes: the sheet should set without browning too much.
5. Turn the warm sheet out onto a clean kitchen towel. Spread a thin layer of guava filling and carefully roll it up.
6. Repeat with the remaining sheets: spread the guava filling, attach each new sheet to the existing roll and keep rolling until finished. Chill for at least 1 hour before slicing.

The secret to thin layers

Thickness is the key. Use only enough batter to cover the base of the tray; if the sheet is too thick, it loses the dessert’s characteristic texture. Working with warm cake sheets and warm filling also helps prevent cracks.

Serve in thin slices with coffee. This recipe makes about 12 servings.

Context: bolo de rolo originated in Pernambuco and is recognized as intangible cultural heritage of the state. Joaquim Nabuco Foundation (Fundaj).