Bolo de Rolo

• Large eggs 6 eggs (about 300g)

  At room temperature, separated. Substitute: No good substitute — eggs are the structure of this cake.

  How to choose: Fresh eggs with clean, uncracked shells.

  How to prepare: Separate the whites and yolks while the eggs are cold, then let them come to room temperature.

  Required
• Granulated sugar 200g (1 cup)

  Half for the sponge, half for dusting. Substitute: Caster sugar, same weight.

  How to choose: Ordinary white granulated sugar.

  How to prepare: Measure out; keep 40 g aside for dusting the work surface.

  Required
• Plain flour 200g (1 2/3 cups)

  Sifted. Substitute: Cake flour, same weight.

  How to choose: Fresh plain flour with no lumps.

  How to prepare: Sift into a bowl.

  Required
• Butter 100g (7 tablespoons)

  Melted and cooled slightly, plus a little for the trays. Substitute: Neutral vegetable oil, same weight (softer crumb).

  How to choose: Good unsalted or salted butter.

  How to prepare: Melt gently and let it cool until just warm.

  Required
• Guava paste (goiabada) 400g (14 oz)

  Cut into cubes, softened with water. Substitute: Guava jam, thick — or quince paste.

  How to choose: Firm, deep-red guava paste; avoid pale, soft blocks.

  How to prepare: Cut into small cubes.

  Required
• Water 60ml (1/4 cup)

  To soften the guava paste. Substitute: None needed.

  How to choose: Plain drinking water.

  How to prepare: Measure out.

  Required
• Salt 2g (1/4 teaspoon)

  A pinch, for the sponge. Substitute: None needed.

  How to choose: Fine salt.

  How to prepare: Measure out.

  Required

Estimated cost: Low — about $1–2 per serving at home (USD)

info Made the Pernambuco way: paper-thin sponge baked in minutes, spread with warm guava paste, and rolled while warm.

Execution Methodology & Culinary Technique

1. 1

   Soften the Guava Paste

   8 minutes Low heat, about 85°C (185°F)

   Put the guava cubes and water in a small pan and warm gently, stirring, until the paste turns into a thick, smooth spread. Take it off the heat and keep it warm.

   If the paste seizes into lumps, add a spoonful of water at a time — never more than you need.

   Done when: The paste is smooth, glossy and spreads like thick jam.

2. 2

   Whisk the Eggs and Sugar

   6 minutes Room temperature, about 20°C (68°F)

   Whisk the yolks with 160 g of the sugar until pale and thick, then whisk the whites with the salt to soft peaks. Fold the whites into the yolks in two batches, keeping as much air as possible.

   Fold with a large spoon in slow, wide strokes — stirring knocks the air out and the sponge turns flat.

   Done when: The mixture is pale, thick and full of air.

3. 3

   Fold in the Flour and Butter

   4 minutes Room temperature, about 20°C (68°F)

   Sift the flour over the egg mixture in two batches and fold gently, then drizzle in the melted butter and fold once more, just until combined.

   Stop folding the moment you cannot see flour any more — overmixing makes a tough sponge.

   Done when: The batter is smooth, light and pourable.

4. 4

   Bake the Thin Sheets

   12 minutes 200°C (400°F)

   Spread the batter in a thin, even layer over each lined tray — about 3 mm thick — and bake one tray at a time for 3–4 minutes, until the sponge is just set and springs back when pressed. Turn each sheet out onto baking paper dusted with sugar as soon as it comes out.

   Work fast: a thin sponge dries out in seconds, and a dry sponge cracks when you roll it.

   Done when: The sponge is pale gold, springy, and peels cleanly off the paper.

5. 5

   Spread, Roll and Slice

   10 minutes Warm, about 60°C (140°F)

   While each sheet is still warm, spread it thinly with the warm guava paste and roll it up tightly from the short end. Roll the next sheet around the first, so the layers build into one fat roll. Wrap the finished roll in baking paper, chill for 30 minutes, then dust with the reserved sugar and slice.

   Roll while the sponge is warm — a cold sponge snaps. Keep the guava layer thin or the roll slides apart.

   Done when: The roll is firm, the cut face shows tight, even spirals of sponge and guava.

vital_signs Nutritional Physiology & Benefits

Nutrition

Nutrition values are estimated — calculated from USDA FoodData Central values for the listed ingredients.

Vitamins & minerals: Eggs add protein, vitamin B12 and vitamin D, guava paste brings vitamin C and potassium, and butter adds vitamin A.

restaurant Food Pairings

What to Eat With

To optimize nutrient absorption and elevate the sensory depth, pair with these authentic accompaniments:

warning Digestive Guardrails

What NOT to Combine

To prevent digestive distress, sluggishness, or palate clash, avoid pairing the dish with these elements:

General information only, not medical advice — consult a doctor for personal dietary decisions.

Who Should Eat It

Who Should Eat

• General adultsA rich, sweet cake — about 471 kcal a slice, best kept to one serving.
• ChildrenChildren love the sweet guava spiral, but one small slice is plenty given the sugar; serve it as an occasional treat, not an everyday snack.
• ElderlySoft and easy to eat, but very sweet — a thin slice with coffee or tea suits older eaters.
• Pregnant womenVery high in sugar, so this is an occasional treat in a small portion; keep to a thin slice. Ask your clinician about portions.
• Breastfeeding womenEnergy-rich and sweet; one small slice after a meal is enough. Ask your clinician about portions.
• AthletesA quick source of energy, but mostly sugar — an occasional treat, not training fuel.
• Weight gainEnergy-dense at about 471 kcal a slice, so it suits weight gain when eaten as an extra snack.
• Weight lossVery high in sugar at about 56.2 g per serving, so keep portions small and infrequent, or skip it on a weight-loss plan.

Health Conditions — Adjust or Avoid

Conditions

• DiabetesVery high in sugar (about 79.4 g carbohydrate, 56.2 g sugar per serving), so keep to one thin slice. Ask your clinician about portions.
• High blood pressureLow in sodium at about 236 mg per serving, so salt is not the main concern — the sugar is. Ask your clinician about portions.
• Kidney diseaseLow in sodium and modest in protein, so a small portion is generally manageable, but the sugar load matters. Ask your clinician about portions.
• GoutLow in purines, so gout is not a concern; the sugar is the main issue to watch. Ask your clinician about portions.
• Stomach issuesVery sweet and rich, so a small portion eaten slowly is kinder to a sensitive stomach than a large slice. Ask your clinician about portions.
• Cardiovascular diseaseHigh in sugar and saturated fat from the butter, so keep to an occasional thin slice. Ask your clinician about portions.
• Fatty liverEnergy-dense and very sweet, so keep to an occasional small serving. Ask your clinician about portions.
• Food allergiesContains wheat (gluten), eggs and milk (butter). The guava filling is naturally gluten-free, but the sponge is not. Ask your clinician about portions.
• Special therapeutic dietsFits a vegetarian diet as written; it is not vegan or gluten-free. Ask your clinician about portions.

If you have a medical condition, consult your doctor before changing your diet.

kitchen Storage & Use

Storage & Use

How to store

Wrap the roll tightly in baking paper, then in cling film, and keep it cool.

In the fridge

Keeps 3–4 days in the fridge at 4°C (40°F) or below, wrapped tightly.

In the freezer

Up to 1 month, wrapped tightly in cling film and foil; thaw in the fridge overnight.

How to reheat

Serve at room temperature — do not reheat, or the guava melts and the sponge dries out. If it must be warmed, heat gently to 74°C (165°F) and serve at once.

Freezing recommended

Yes — whole, wrapped tightly, before slicing.

Signs it has spoiled

Sour smell, sticky or slimy surface, or mould on the cut face.