Bolo de Rolo

Ingredients

• 6 whole large eggs
• 150 g granulated sugar
• 150 g all-purpose flour
• 60 g unsalted butter, melted
• 1 teaspoon vanilla extract
• 300 g guava paste (goiabada), thinly sliced
• 30 g granulated sugar for rolling
• 1.5 teaspoon ground cinnamon
• 30 g powdered sugar for dusting

Instructions

1. 1

   Preheat your oven to 375°F (190°C). Line a 9x13-inch baking sheet with parchment paper, letting it overhang slightly on two sides — this will help you lift the cake out after baking.

2. 2

   Separate 6 large eggs, placing the whites in a clean bowl and the yolks in another. Make sure no yolk gets into the whites — even a tiny bit of fat will prevent them from whipping properly.

3. 3

   In a small bowl, mix 30 grams of granulated sugar with 1.5 teaspoons of ground cinnamon. Set this cinnamon sugar aside.

4. 4

   Using an electric mixer on high speed, beat the 6 egg whites until stiff peaks form — when you lift the beaters, the peaks should stand straight up without drooping. This takes about 4-5 minutes. Transfer to a separate bowl and set aside.

5. 5

   In the same (unwashed) mixer bowl, beat the 6 egg yolks with 150 grams of granulated sugar on medium-high speed for about 3-4 minutes, until the mixture becomes pale yellow, thick, and ribbony. The yolks should increase in volume by nearly triple — this incorporates air that makes the cake light and fluffy.

6. 6

   Add 1 teaspoon of vanilla extract to the yolk mixture and beat for 10 seconds to combine.

7. 7

   Gently pour 60 grams of melted unsalted butter in a thin stream into the yolk mixture while folding with a rubber spatula — don't stir vigorously, as you want to keep the air in the batter. Fold until just combined, about 20-30 strokes.

8. 8

   Sift 150 grams of all-purpose flour directly over the batter in three additions, gently folding after each addition with a rubber spatula using a J-stroke — cut down the center, sweep along the bottom, and fold over the top. Stop as soon as you see no white streaks of flour. Overmixing will deflate the batter and make the cake dense.

9. 9

   Gently fold the whipped egg whites into the batter in two additions using the same J-stroke folding motion. Work slowly and carefully — the whites give the cake its signature light, feathery crumb.

10. 10

    Pour the batter onto the prepared baking sheet and spread it into an even 1/4-inch-thick layer using an offset spatula or the back of a spoon. Make sure it reaches all corners — an even thickness ensures even baking.

11. 11

    Bake for 10-12 minutes, until the cake is light golden brown and springs back when you gently touch the center with your finger. The cake should be completely set but still tender — overbaking will make it dry and harder to roll.

12. 12

    While the cake bakes, lay a clean kitchen towel on your work surface and sprinkle it generously with the cinnamon sugar mixture. When the cake comes out of the oven, immediately invert it onto the towel using the parchment overhang to guide it. Let it cool for 2 minutes — this brief cooling helps it firm up just enough to handle without cracking.

13. 13

    Carefully peel away the parchment paper from the top. Working quickly while the cake is still warm, arrange the guava paste slices in an even layer over the entire cake, leaving a 1-inch border on one of the long sides — this border prevents the filling from squishing out the end as you roll.

14. 14

    Using the towel to guide you, start rolling the cake from the long side opposite the border, rolling away from you into a tight cylinder. The warm cake will be pliable and roll smoothly. Use the towel to keep rolling until the cake forms a compact log.

15. 15

    Transfer the rolled cake to a cutting board and let it cool to room temperature, about 20 minutes. This allows the cake to set so it won't fall apart when you slice it.

16. 16

    Dust the entire surface of the roll generously with 30 grams of powdered sugar, covering all sides evenly. This gives the classic appearance and adds a subtle sweetness.

17. 17

    Using a sharp serrated knife, trim a thin slice from each end to reveal the spiral filling. Wipe the knife clean between cuts. Slice the cake into 3/4-inch-thick pieces, wiping the knife between each cut to keep the slices neat and the guava from smearing.

18. 18

    Arrange the slices on a platter, standing them upright slightly so the spiral is visible. Serve at room temperature or chilled. The cake stays fresh, tightly wrapped, for up to 3 days.

Tools you’ll need

• 9x13-inch baking sheet
• parchment paper
• electric mixer with whip and paddle attachments
• two large mixing bowls
• small mixing bowl
• rubber spatula
• offset spatula
• fine-mesh sifter
• clean kitchen towel
• cutting board
• serrated knife

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