Bolo de Rolo, with its beautiful swirl design and delicate flavor, is a classic Brazilian dessert that’s sure to impress. This rolled cake, similar to a Swiss roll but thinner and with a more pronounced guava flavor, is a delightful treat that’s easier to make than you might think. Whether you’re a seasoned baker or a newbie in the kitchen, this recipe will guide you step-by-step to create your own Bolo de Rolo masterpiece.
Ingredients You’ll Need:
For the Cake:
- 4 large eggs, at room temperature
- 1 cup (200g) granulated sugar
- 1 cup (120g) all-purpose flour, sifted
- 1 teaspoon baking powder
- 1/4 teaspoon salt
For the Guava Filling:
- 1 cup (200g) guava paste (goiabada), cut into small pieces
- 1/4 cup (60ml) water
Optional Decoration:
- Powdered sugar
Tools of the Trade:
- 10×15 inch baking sheet
- Parchment paper
- Stand mixer or hand mixer
- Spatula
- Saucepan
- Clean kitchen towel
Let’s Get Baking:
Making the Cake:
- Preheat and prepare: Preheat your oven to 350°F (175°C). Grease and line the baking sheet with parchment paper, leaving an overhang on the two longer sides. This will help with lifting the cake later.
- Whip it good: In the bowl of your stand mixer or using a hand mixer, beat the eggs and sugar on high speed for about 5-7 minutes, or until the mixture is pale yellow, thick, and forms ribbons when you lift the beaters.
- Dry ingredients waltz in: In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the egg mixture, folding gently with a spatula until just combined. Don’t overmix!
- Spread and bake: Pour the batter onto the prepared baking sheet and spread evenly. Bake for 12-15 minutes, or until the cake is golden and springs back lightly when touched.
While the Cake Bakes, Make the Guava Filling:
- Guava time: In a small saucepan, combine the guava paste and water. Cook over medium heat, stirring constantly, until the paste melts and the mixture becomes smooth and spreadable. Remove from heat and set aside.
Assembling the Bolo de Rolo:
- The big flip: While the cake is still hot, carefully invert it onto a clean kitchen towel dusted with powdered sugar. Gently peel off the parchment paper.
- Roll with it: Starting from one of the shorter ends, carefully roll the cake up tightly, using the towel to help you. Let the cake cool completely in the towel, seam-side down.
- Guava filling magic: Once the cake is cool, gently unroll it and spread the guava filling evenly over the surface.
- Roll it up again: Re-roll the cake tightly, this time without the towel.
- Finishing touches: Dust the top of the Bolo de Rolo with powdered sugar before serving.
Tips and Tricks from a Baker Friend:
- Room temperature is key: Using room temperature eggs is crucial for achieving maximum volume and a light texture.
- Don’t overbake: Overbaking the cake will make it dry and difficult to roll. Keep a close eye on it and start checking for doneness at the 12-minute mark.
- Guava paste variations: You can find guava paste in varying degrees of sweetness. Adjust the amount of sugar in the cake batter accordingly.
- Get creative with the filling: While guava is the traditional filling, feel free to experiment with dulce de leche, chocolate spread, or even whipped cream.
A slice of Bolo de Rolo on a plate
FAQs:
Can I make Bolo de Rolo ahead of time?
Absolutely! You can make the cake and filling a day in advance. Store them separately in the refrigerator and assemble the cake a few hours before serving.
My cake cracked when I rolled it. What went wrong?
Don’t worry, it happens! It could be that the cake was slightly overbaked. Next time, try baking it for a minute or two less.
Can I freeze Bolo de Rolo?
While you can freeze the cake layers, it’s best to fill and roll the Bolo de Rolo just before serving for optimal freshness and texture.
Whole Bolo de Rolo on a serving platter
There you have it! Now you’re ready to create your own slice of Brazilian heaven. Let us know how your Bolo de Rolo turns out in the comments below. Happy baking!
