Bolo de Rolo

Ingredients

• 200 gflour
• 200 gsugar
• 4eggs
• guava pastefor filling
• 100 gbutter

Method

1. Start by bringing your 4 eggs and 100 g of butter to room temperature. This ensures they mix smoothly into the batter, creating a uniform texture. You can leave them out on the counter for about an hour before starting the recipe.
2. In a large mixing bowl, cream the 100 g of softened butter with 200 g of sugar using a hand mixer or stand mixer. Beat until the mixture is light and fluffy, which will take on a pale yellow color. This step incorporates air into the batter, which is crucial for a tender cake.
3. Add the 4 eggs to the creamed butter and sugar, one at a time, beating well after each addition. This gradual incorporation helps maintain the batter's emulsification, preventing it from curdling. The mixture should be smooth and slightly thickened.
4. Gradually sift 200 g of flour into the wet ingredients, folding gently with a spatula. Take care not to overmix, as this can develop gluten and result in a dense cake. The batter should be smooth and slightly pourable, with no visible lumps.
5. Preheat your oven to 180°C (350°F) and line a rectangular baking tray with parchment paper, ensuring it covers the sides as well. Spread a thin, even layer of batter onto the tray, smoothing it out with a spatula. The batter should be about 3 mm thick, ensuring it cooks evenly and remains pliable for rolling.
6. Bake the batter in the preheated oven until it is just set and lightly golden, which should take about 5 to 7 minutes. The edges should not be browned, as this would make rolling difficult. The cake should be soft to the touch and spring back slightly when pressed.
7. While the cake is baking, gently melt the guava paste in a small saucepan over low heat until it becomes spreadable. Stir occasionally to prevent sticking. The paste should be smooth and easy to spread, with a sweet, fruity aroma.
8. Once the cake is baked, remove it from the oven and allow it to cool slightly, just until it's comfortable to handle. Carefully peel the parchment paper from the cake, then spread a thin layer of the melted guava paste over the entire surface. The layer should be even to ensure a consistent flavor throughout.
9. Begin rolling the cake tightly from one short end to the other, using the parchment paper to help guide and shape it. The roll should be firm but not overly tight, to avoid cracking. As you roll, the guava paste will help bind the layers together.
10. Finish by dusting the Bolo de Rolo with a light sprinkling of sugar if desired, and slice into thin rounds for serving. The cake is best enjoyed at room temperature, allowing the flavors to meld and the texture to remain tender and moist.