Bolo de rolo
A Swiss roll of wafer-thin layers of sponge with guava paste, part of Pernambuco’s cultural heritage. It’s been made in Recife since colonial times.
Ingredients
- 250 g butter
- 250 g sugar
- 5 eggs
- 250 g flour
- 400 g guava paste (or quince paste)
- 100 ml water
- Sugar for dusting
How to make it at home
- Melt the guava paste with the water into a spreadable cream.
- Beat the butter with the sugar, add the eggs one at a time and then the flour.
- Spread a wafer-thin layer of batter (2 or 3 tablespoons) on a lined tray and bake at 200 °C for about 5 minutes.
- Spread each layer with guava while hot and roll it around the previous one; repeat until the batter is used up.
- Dust with sugar and leave to cool before slicing.
The trick: The layers should be almost transparent: a good bolo de rolo has lots of turns.