Bolo de Rolo: Pernambuco's Delicate Guava Roll Cake
Bolo de Rolo
Bolo de Rolo is a show-stopping cake from Pernambuco that feels like a love letter in pastry form — an ultra-thin sponge wrapped around silky guava paste to create dozens of fine spirals when sliced. It’s surprisingly approachable at home if you take your time with the batter and keep the layers thin and even.
This recipe walks you through the classic technique: a light, delicate sponge made from separated eggs and folded whites, a quick stovetop guava filling to make it spreadable, and a careful warm roll that sets into that beautiful ribboned pattern. Serve it with strong coffee or a small scoop of vanilla ice cream and enjoy a true taste of northeastern Brazil.
Ingredients
- 1 cup All-purpose flour
- 1 cup Granulated sugar
- 6 pieces Large eggs, separated
- 6 tbsp Unsalted butter, melted (for batter)
- 1/4 cup Milk
- 1 tsp Vanilla extract
- 1/4 tsp Salt
- 14 oz Guava paste (goiabada)
- 1 tbsp Fresh lime juice (to loosen guava)
- 2 tbsp Unsalted butter, melted (for brushing)
- 1 tbsp Confectioners' sugar (optional, for dusting)
Instructions
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Preheat the oven to 375°F. Line a 15x10-inch jelly roll pan with parchment paper and lightly brush the paper with a little melted butter.
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Make the guava filling first: chop the guava paste into small pieces and place in a small saucepan with the lime juice and 1–2 tbsp water. Cook over low heat, stirring constantly, until the paste melts into a thick, spreadable jam. Keep warm and set aside.
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Whisk the egg yolks with 1/2 cup sugar, the melted butter (6 tbsp), milk, and vanilla until smooth and slightly pale.
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Sift the flour and salt together and gently fold into the yolk mixture until just combined. Don't overmix.
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In a clean bowl, beat the egg whites to soft peaks, then gradually add the remaining 1/2 cup sugar and beat to glossy, stiff peaks.
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Fold one-third of the whipped whites into the yolk mixture to loosen it, then gently fold in the remaining whites until the batter is uniform and airy.
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Spread the batter evenly in the prepared pan to a very thin layer (aim for 1/8–1/4 inch). Smooth the surface with an offset spatula.
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Bake 8–10 minutes, or until the sponge is set and very lightly golden — it should spring back slightly when touched. Do not overbake (the sponge must remain flexible).
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While the cake is still warm, turn it out onto a clean kitchen towel dusted lightly with confectioners' sugar. Peel off the parchment. Immediately spread a thin layer (about 1–2 tbsp) of the warm guava filling over the sponge, leaving a 1/2-inch border at one short end.
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Starting from the short end with the filling nearest you, roll the sponge tightly but gently into a log using the towel to help. Allow the roll to rest seam-side down until completely cool so it sets its shape.
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If you like more layers, you can repeat by unrolling gently, brushing a thin film of melted butter, adding another thin layer of guava, and re-rolling — thin layers give the classic ribbon effect. For a single-roll version, finish by brushing the outside with the 2 tbsp melted butter for shine.
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Chill the roll for at least 1 hour to firm up. Slice thinly to reveal the delicate spirals and serve at room temperature.
Tips & Notes
- Keep the sponge thin and bake just until set — flexibility is essential to avoid cracks when rolling.
- Warm the guava filling slightly so it spreads easily; if it’s too stiff, the sponge will tear.
- Use a very sharp knife and wipe it clean between cuts for neat, even slices that show the spiral.
- If your first roll isn't perfect, unwrap gently and add a thinner layer of filling before re-rolling — patience pays off.