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Bolo de Rolo
Brazilian Roll Cake
Bolo de Rolo is a traditional Brazilian dessert, often considered the state cake of Pernambuco. It features incredibly thin layers of sponge cake rolled around a sweet guava paste filling. The process is meticulous, resulting in a beautiful spiral cake that's a delight to behold and eat.
๐ง ์ฌ๋ฃ
- 200 g All-purpose flour(Sifted)
- 200 g Unsalted butter(Softened at room temperature)
- 6 Egg yolks(Large)
- 6 Egg whites(Large)
- 200 g Granulated sugar(Divided)
- 500 g Guava paste (goiabada)(High quality, firm paste)
- 2-4 tablespoons Water(For thinning guava paste)
๐จโ๐ณ ์กฐ๋ฆฌ๋ฒ
- 1
Prepare the Guava Filling: In a small saucepan, combine the guava paste with 2 tablespoons of water. Heat over low heat, stirring constantly, until the paste melts and becomes smooth. If it's still too thick, add another 1-2 tablespoons of water until it reaches a spreadable, but not runny, consistency. Remove from heat and set aside to cool slightly. It should be warm but not hot when you're ready to spread it.
โฑ๏ธ 10 minutes - 2
Prepare the Cake Batter: In a large bowl, cream the softened butter and half of the sugar (100g) until light and fluffy. Beat in the egg yolks one at a time, ensuring each is fully incorporated before adding the next. In a separate, clean bowl, beat the egg whites until soft peaks form. Gradually add the remaining sugar (100g) and continue beating until stiff, glossy peaks form. Gently fold about one-third of the beaten egg whites into the butter-yolk mixture to lighten it. Then, fold in the sifted flour alternately with the remaining egg whites, in two additions, being careful not to overmix. The batter should be smooth and homogenous.
โฑ๏ธ 20 minutes - 3
Prepare Baking Sheets: Preheat your oven to 180ยฐC (350ยฐF). Line two standard baking sheets (approx. 30x40 cm or 12x16 inches) with parchment paper. Lightly grease the parchment paper as well. This is crucial for preventing sticking.
โฑ๏ธ 5 minutes - 4
Bake the First Layer: Spread a very thin, even layer of batter over the prepared parchment paper in one baking sheet. Aim for a thickness of about 1-2 mm. The batter should cover the entire surface. Bake for 2-3 minutes, or until the cake is just set and lightly golden around the edges. It should not brown significantly. Immediately upon removing from the oven, carefully invert the cake onto a clean sheet of parchment paper or a lightly floured surface. Peel off the parchment paper it was baked on. While still warm, spread a thin layer of the prepared guava paste evenly over the cake, leaving a small border. Starting from one of the shorter sides, carefully roll the cake up tightly, using the parchment paper to help guide it. Place the rolled cake seam-side down.
โฑ๏ธ 5 minutes per layer - 5
Continue Layering and Rolling: Repeat the process with the remaining batter and guava paste. For each new layer, bake the batter, invert it, spread with guava paste, and then carefully roll it around the previous roll, incorporating it into a larger spiral. Ensure each new layer is rolled while the previous one is still warm to help them adhere. Continue until all batter and filling are used.
โฑ๏ธ 2-3 hours (total baking time) - 6
Chill and Serve: Once the entire cake is rolled, wrap it tightly in plastic wrap. Refrigerate for at least 2-3 hours, or preferably overnight, to allow the layers to set and meld together. This also makes it easier to slice. Before serving, unwrap the cake and slice it into thin rounds using a sharp knife.
โฑ๏ธ 3+ hours (chilling)
๐ก ์ ๋ฌธ๊ฐ ํ
- โThe key to Bolo de Rolo is extremely thin layers of cake. Don't make the batter too thick when spreading.
- โWork quickly while the cake layers are still warm to ensure they roll easily and adhere to each other.
- โUse high-quality, firm guava paste for the best flavor and texture. If it's too soft, it will be difficult to spread.
- โThis cake is a specialty of Pernambuco, Brazil, and has Portuguese origins, similar to a Swiss roll but with distinct thinness and rolling technique.
- โA small offset spatula or bench scraper is helpful for spreading the batter and the guava paste evenly.
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์ด ๋ ์ํผ๋ฅผ ๋๋ง์ ์คํ์ผ๋ก ๋ฐ๊พธ๋ ์๊ฐ
- Instead of guava paste, try using doce de leite (dulce de leche) or other fruit preserves like strawberry or fig jam.
- For a richer flavor, some recipes incorporate a small amount of cornstarch into the batter.