Bolo De Rolo

This jellyroll is one of the most delicate sweet you can eat in Brazil. The maids in sugar cane farms of Pernambuco and Rio Grande do Norte (in northeast) created it more than 150 years ago.

Takes some time to prepare. This is to who loves cooking.

Rolo de rolo is sometimes confused with rocambole but they are different.

Bolo de rolo is traditionally filled with guava paste in thin layers. Whereas rocambole is filled with milk fudge paste in thicker layers. Also rocambole is from my region Minas Gerais and bolo de rolo is originated in Pernambuco state.

Actually the picture you see for this recipe is a rocambole filled with guava.

INGREDIENTS FOR BOLO DE ROLO

For the filling:

  • 1 can Guava paste;

For the dough:

  • 2 ½ cups of margarine (20 oz) (let the margarine stay overnight in room temperature);
  • 3 cups granulated sugar;
  • 8 egg yolks;
  • 8 egg whites beaten to stiff peaks;
  • 4 cups all purpose flour (sifted);
  • ½ cup powdered sugar.

Prepare the filling:

In a saucepan, place slices of guava paste with 1 cup of water and cook to dissolve the guava. Add more water while cooking until you get a sauce liquid enough, when hot, to spread on the top of the cake. You should make 8 cups (2lts) of sauce.

Prepare the dough:

Preheat the oven to 350 °F.

Butter and flour two sheet cake pans (rectangular).

Beat the margarine in a electric mixer until creamy, keep the mixer running and slowly add the granulated sugar, add the egg yolks passing them trough a strainer, add the sifted flour very slowly. Keep beating until you get a smooth batter (about 20 minutes). Turn off the mixer and mix in with a spoon the beaten egg whites.

Divide the batter into 8 equal size portions.

Pour one portion of batter on each cake pan. Use a scraper or spatula to evenly spread the batter making a think layer.

Bake for about 4 minutes or until the cake start to release from the borders (before golden).

Remove from oven and lay cake over a large dishcloth sprinkled with powdered sugar. Cover cake with one portion of the guava sauce and pull the long end of the dishcloth and roll tightly the cake.

Set the cake roll aside and sprinkle the dishcloth again to receive the next cake.

Repeat the process of baking the cake for 4 minutes, laying over the cloth, and covering with guava. But now, place the rolled cake you set aside on the long end of the cake and roll them together to keep making the roll bigger.

Each time, roll the cake in the opposite direction to make the roll tighter.

While one cake pan is baking, you prepare the next one until you make the eight cakes.

When finished, let the cake cool, trim each side, place and a serving dish, and sprinkle with powdered sugar on top.

SERVE: Cut ½ inch slices and enjoy!