How to Make Authentic Brazilian Bolo de Rolo with Guava Paste

Simple Summary

Bolo de Rolo is a traditional Brazilian rolled cake filled with sweet guava paste, creating a beautiful spiral pattern when sliced. This elegant dessert combines the light texture of sponge cake with the rich, fruity flavor of guava.

Recipe Details

• Prep Time: 30 minutes
• Cook Time: 15 minutes
• Cooling Time: 1 hour
• Total Time: 1 hour 45 minutes
• Servings: 10-12
• Difficulty: Intermediate

Ingredients

• 6 large eggs, separated
• 1 cup (200g) granulated sugar
• 1 cup (120g) all-purpose flour
• 1/4 cup (60ml) milk
• 2 tablespoons (30g) unsalted butter, melted
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1 pound (450g) guava paste
• 1/4 cup (50g) granulated sugar (for rolling)

Instructions

1. Preheat the oven to 375°F (190°C). Line a 15x10 inch jelly roll pan with parchment paper, leaving an overhang on the short sides.

2. In a large bowl, beat the egg whites until soft peaks form. Gradually add 1/2 cup of sugar, beating until stiff peaks form. Set aside.

3. In another bowl, beat the egg yolks with the remaining 1/2 cup of sugar until pale and creamy, about 3-4 minutes.

4. Gently fold the flour into the egg yolk mixture, alternating with the milk. Add the melted butter, vanilla extract, and salt, folding until just combined.

5. Carefully fold the egg white mixture into the batter, being careful not to deflate the whites.

6. Spread the batter evenly in the prepared pan. Bake for 12-15 minutes, until the cake is lightly golden and springs back when touched.

7. While the cake is baking, slice the guava paste thinly and set aside.

8. When the cake is done, immediately invert it onto a clean kitchen towel dusted with sugar. Carefully peel off the parchment paper.

9. Starting from the short end, roll the cake up with the towel. Let it cool completely, about 1 hour.

10. Once cooled, carefully unroll the cake. Spread a thin layer of guava paste over the entire surface, leaving a 1/2 inch border around the edges.

11. Gently re-roll the cake, this time without the towel. If the cake cracks slightly, don't worry – it will be covered by the next layer.

12. Trim the ends of the roll to create clean edges.

13. Slice the roll into 1/2 inch thick pieces. Arrange these slices in a circular pattern on a serving plate, slightly overlapping each other to recreate the roll shape.

14. Dust with powdered sugar before serving, if desired.

Chef's Notes

• For best results, ensure all ingredients are at room temperature before starting.
• If guava paste is too firm to spread easily, warm it slightly in the microwave.
• To prevent cracking, roll the cake while it's still warm from the oven.
• For a variation, try using other fruit pastes like passion fruit or strawberry.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.

Nutritional Info

Per serving (based on 12 servings):

• Calories: Approximately 250
• Protein: 4g
• Carbohydrates: 45g
• Fat: 6g
• Fiber: 1g
• Sugar: 35g This dessert is a good source of energy and contains some protein from the eggs. While high in sugar, it provides a small amount of dietary fiber from the guava paste.

Serving Suggestions

• Serve Bolo de Rolo slices with a scoop of vanilla ice cream or a dollop of whipped cream for added indulgence.
• Pair with a cup of strong Brazilian coffee or espresso to balance the sweetness.
• For a festive touch, garnish the plate with fresh berries or a sprig of mint.
• This dessert is perfect for special occasions, holiday gatherings, or as a unique addition to afternoon tea.