Bolo de Rolo

Ingredients

Instructions

1. 1

   Preheat the oven to 230°C conventional heat. Line a 30 x 40 cm baking tray with baking paper, then lightly brush the paper with melted butter and dust very lightly with flour, tapping off the excess. This helps the ultra-thin sponge release cleanly.

2. 2

   Make the filling first so it is ready to spread quickly: combine the guava paste and water in a small saucepan over low heat. Stir until smooth and spreadable, 2-3 minutes. It should be thick like warm jam, not runny. Keep it just warm.

3. 3

   In a bowl, cream the softened butter with the caster sugar until pale and fluffy, about 2 minutes. Beat in the egg yolks one at a time, then the whole egg, mixing well after each addition so the batter stays smooth and emulsified.

4. 4

   Sift in the flour and add the salt, then fold gently just until no dry streaks remain. Do not overmix; a light hand keeps the sponge flexible enough to roll without cracking.

5. 5

   Spread about one quarter of the batter in a very thin, even rectangle on the prepared tray, roughly 20 x 25 cm. Bake for 3-4 minutes, just until set and barely golden at the edges. The surface should spring back lightly when touched.

6. 6

   Slide the baked sheet, still on its paper, onto the counter. Spread a very thin layer of warm guava filling over it, leaving a 5 mm border. Starting from a short end, roll it tightly while still hot. This first roll forms the core.

7. 7

   Spread another quarter of the batter onto the same tray in the same thin rectangle and bake again for 3-4 minutes. Turn the existing guava roll onto the edge of this new hot sheet, spread the sheet thinly with guava, then roll the first cylinder up inside it. Repeat twice more with the remaining batter and guava filling to build the characteristic concentric layers.

8. 8

   Let the finished roll rest seam-side down for 10 minutes so the layers settle and the filling firms slightly. If desired, dust lightly with icing sugar before slicing into 2 portions.

Nutrition per serving

Notes

• •Work quickly between baking and rolling; the thin sponge is most flexible while hot.
• •If the guava filling thickens too much, warm it briefly so it spreads in a very thin layer.
• •For the neatest spiral, trim the ends after resting before serving.
• •Traditionally the cake is sliced to show the tight rings, like a sweet jelly-roll mosaic.

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