Pernambuco Rolled Guava Cake (Bolo de Rolo)
Bolo de rolo Say it: BOH-loo jee HOH-loo
Bolo de rolo is Pernambuco's most beloved cake: a long, tight roll of paper-thin sponge, each layer brushed with sticky guava paste so that a single slice shows dozens of fine spiral lines. It is served at birthdays, baptisms and afternoon coffee across northeastern Brazil. The cake tastes of butter and egg, sweet but not heavy, with the tart, jammy perfume of guava running through every bite. Making it at home takes patience with the thin layers, but the result looks far more difficult than it is.
Pernambuco Rolled Guava Cake (Bolo de Rolo)
Bolo de rolo
Pronounced BOH-loo jee HOH-loo
- Serves
- 10
- Prep
- 30 min
- Cook
- 40 min
- Total
- 1 hr 10 min
- Level
- Medium
Also nut-free.
Allergens: contains gluten, milk, egg. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Cake batter
Guava filling
Method
Make the filling first. put the guava paste and water in a small saucepan over low heat and stir steadily until the paste melts into a thick, glossy, spreadable cream, 8 to 10 minutes. It is ready when it falls from the spoon in a slow ribbon; pull it off the heat and keep it warm.
Heat the oven to 400°F (200°C). Beat the softened butter with the sugar until pale and fluffy, 3 to 4 minutes, then add the eggs one at a time, beating well after each, and stir in the vanilla.
Fold in the flour and salt with a spatula just until no dry streaks remain; the batter will be soft, sticky and glossy.
Line a 13 x 9 in (33 x 23 cm) rimmed baking sheet with parchment and brush the parchment lightly with butter. Spread a scant 1/2 cup (about 130 g) of batter as thinly and evenly as you can with an offset spatula, right to the corners.
Bake 5 to 6 minutes, until the layer is set, matte on top and barely golden at the edges — it should not brown. Lift the parchment onto a rack and let it cool 2 minutes while you spread and bake the next layer; repeat until you have 5 thin layers, keeping the finished ones stacked under a clean cloth so they stay warm and pliable.
Lay the first layer, still warm, on a sheet of parchment and spread a thin, even coat of guava cream over it, right to the edges. Set the next layer on top, press gently, spread with guava, and continue until all 5 layers are stacked with guava between them.
Roll the stack up tightly from one long side, using the parchment underneath to help you push it into a firm, compact log. Wrap the log tightly in parchment and then plastic wrap and refrigerate at least 2 hours, until firm.
Unwrap, trim away the uneven ends, and slice about 1/2 in (1 cm) thick with a serrated knife, wiping the blade clean between cuts so the spiral stays sharp. Serve the slices at room temperature.
Regional variants
Modern versions replace the guava with doce de leite or a soft chocolate ganache, and some cooks add a spoonful of cachaça to the filling. A thicker sponge and fewer turns give a rustic home-style roll that is just as common as the paper-thin bakery one.
Cook's notes
- The layers must be rolled while still warm; cold sponge cracks. If a layer tears, press it back together — the guava hides the seam.
- Melt the guava only until it ribbons from the spoon. Too hot and it soaks into the sponge, too cold and it tears the layers.
- A serrated knife wiped clean between cuts gives the cleanest spiral slices.
Serve with
Small cups of strong Brazilian coffee, or a glass of cachaça at a birthday table.
Make ahead and storage
Keeps 3 days wrapped at room temperature or up to a week refrigerated; slice it cold, then let the slices come to room temperature before serving.
