Bolo de rolo (guava swiss roll)

Name: Bolo de rolo (guava swiss roll)
Total time: 2 h
Yield: 16 servings
Cuisine: Brazil
Ingredients: 250 g butter, at room temperature, plus extra for greasing; 250 g sugar, plus extra for dusting; 6 eggs, yolks and whites separated; 250 g all-purpose flour, sifted; 500 g guava paste, diced; 120 ml water

Paper-thin layers of buttery sponge rolled up with melted guava paste. Part of the cultural heritage of Pernambuco.

Time: 120 min
Difficulty: Advanced
Per serving: R$2.40
Servings: 16 servings

Slices of bolo de rolo showing the spiral of thin sponge and guava

Illustrative image

Ingredients

for 16 servings

250 gbutterat room temperature, plus extra for greasing
250 gsugarplus extra for dusting
6eggsyolks and whites separated
250 gall-purpose floursifted
500 gguava pastediced
REGIONAL SWAP
No guava paste?
500 g of firm dulce de leche, melted with 3 tablespoons of milk; it becomes the dulce de leche bolo de rolo, also sold in Recife
Changes the flavor a little
120 mlwater

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Bolo de rolo was born in the sugar mills of Pernambuco as a local take on a Portuguese rolled cake, with guava paste in place of walnuts. Since 2007 it has been part of the state's cultural heritage.

Method

1
- Melt the guava paste with the water in a pan over low heat, stirring for 6 minutes, until it turns into a smooth, spreadable cream.
- Let it cool.
2
- Heat the oven to 200 °C.
- Beat the butter and sugar for 5 minutes, until pale and creamy.
- Add the yolks one at a time, beating well.
3
- Whisk the egg whites to stiff peaks.
- Fold the flour and the whites into the batter little by little, alternating, mixing gently.
4
- Butter the underside of a large 30 by 40 cm baking sheet and spread 4 tablespoons of batter in a very thin, almost transparent layer.
- Bake for 5 minutes, until the edges are lightly golden.
5
- Turn the layer onto a towel dusted with sugar, spread a thin layer of guava and roll it up tightly.
- Bake the next layer, turn it onto another towel, cover with guava and roll it around the first roll.
6
- Repeat until the batter is gone, with about 6 layers.
- Wrap the roll in the towel and let it cool for 30 minutes before cutting into thin slices.

Tips

The thinner the layer, the more turns the cake has: spread the batter with a long spatula. If a layer cracks when rolling, it was overbaked.

Brazil · Pernambuco · per serving

Nutrients per serving

Calories

257 kcal

Protein

4 g

6% of kcal

Carbohydrate

28 g

43% of kcal

Fat

15 g

51% of kcal · fiber 0 g

Where the calories come from

protein6%
carbohydrate43%
fat51%

Pick a target per meal to compare the recipe. They are starting points, not individual advice.

By food

Nutrients of each food, per serving
Food	Qty.	kcal	Prot.	Share of calories
butter	16 g	113	0.1 g	44%
sugar	16 g	61	0.1 g	24%
eggs	19 g	27	2.4 g	10%
all-purpose flour	16 g	56	1.5 g	22%
water	7.5 g	0	0 g	0%

Calculated with 5 of 6 ingredients. No data for: guava paste.

Source: TACO (Unicamp) and editorial estimate. Approximate values. Not medical or nutritional advice.

Bolo de rolo (guava swiss roll)

Ingredients

Adapt it to what you have

Method

Tips

Nutrients per serving

By food

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