Bolo de Rolo (Brazilian Guava Roll Cake)
A thin, light sponge rolled up with sticky guava paste into a pretty spiral, the famous cake of Pernambuco.
- Time1 hr
- LevelMedium
- Costabout £0.55 a head
- Oven180°C (160°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oven to 180°C (160°C fan). Grease a 30 x 40 cm baking tray, line it with baking parchment and grease the paper lightly.
- 2
Whisk the egg yolks with half the sugar and the vanilla for 5 minutes, until pale, thick and falling in ribbons.
5 min - 3
In a clean bowl, whisk the egg whites with the salt to soft peaks. Add the rest of the sugar a spoonful at a time and whisk to glossy, stiff peaks.
- 4
Fold a third of the whites into the yolks. Sift in the flour and fold gently, then fold in the remaining whites until no streaks are left. Do not stir hard or the sponge will go flat.
- 5
Spread the batter evenly in the tray, about 1 cm deep. Bake for 12 minutes, until golden and springy to the touch.
12 min - 6
While it bakes, warm the guava paste with the water in a small pan over a low heat, mashing for 4 minutes until it spreads like thick jam.
4 min - 7
Turn the sponge out onto a clean tea towel dusted with icing sugar and peel off the paper. Cut it in half across to make two rectangles. Spread both with the guava.
- 8
Roll up the first piece tightly from the short end, then wrap the second piece around it for a tight spiral. Wrap in the towel and cool for 30 minutes, then slice into 1.5 cm rounds.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
