How to Make Authentic Bolo de Rolo: A Brazilian Classic
Discover bolo de rolo, a Brazilian rolled cake made from delicate sponge layers and guava filling, then rested before slicing.
Bolo de rolo is a traditional cake from Pernambuco in north-east Brazil. Although it resembles a Swiss roll, it is built differently: several very thin sponge layers are spread with guava filling and rolled around one another.
This version serves five and takes around 40 minutes to prepare and bake, followed by two hours of resting time. The key is to keep every layer thin and remove it from the oven before it browns.
Serve in thin slices. Explore more ideas in our recipe collection.
Recipe details
- Preparation
- 120 min
- Cooking
- 40 min
- Serves
- 5
- Difficulty
- Medium
Ingredients
- 7 eggs
- 360 g unsalted butter, softened
- 360 g granulated sugar
- 400 g plain flour
- 2 g fine salt
- 500 g guava jam or softened guava paste
- A little water, as needed
- Extra sugar, for dusting
Method
Batter:
Using a hand mixer or balloon whisk, beat the softened butter with the sugar and eggs until very pale, light and fluffy. Add the salt, then gently fold in the plain flour, taking care not to knock too much air out of the batter.
Oven:
Preheat the oven to 220°C. Line a shallow baking tray with baking paper, then spread over a portion of the batter in a very thin, even layer. Bake for approximately 5 minutes, until just set but not browned, so the sponge remains flexible enough to roll.
Assembly:
While the sponge is still hot, turn it out onto a clean surface. Spread over a thin layer of warmed guava jam or softened guava paste. Use the baking paper to roll it tightly, pressing lightly to form the spiral. Repeat with the remaining thin sponge layers, joining each new layer to the end of the previous roll so the cake builds evenly.
Resting:
Wrap the completed cake in cling film and leave it to rest for at least 2 hours, allowing the layers to settle and hold together before slicing.
Finishing:
Remove the cling film, trim the ends for a neat finish and dust with granulated sugar. Serve in thin slices.
