Brazilian Rolo Cake (Print Version)
# Ingredients:
→ For the cake batter
01 -
570 g all-purpose flour, and extra for dusting the baking sheets
02 -
320 g unsalted butter, softened, plus a bit more for greasing the baking sheets
03 -
9 egg yolks, room temperature
04 -
9 egg whites, beaten to stiff peaks
05 -
650 g granulated sugar
→ For filling and topping
06 -
800 g guava paste, chopped
07 -
20 ml port wine (optional)
08 -
195 ml water
09 -
225 g sugar for the glaze
# Instructions:
01 -
In a nonstick pot, stir together the guava paste, water, and optionally, the port wine. Heat this mix over medium-high heat, stirring until the paste dissolves and it all turns smooth. If needed, strain the mixture through a fine sieve, let it cool, and divide it into 9 equal parts.
02 -
In a stand mixer with a paddle attachment, cream the butter on medium speed for 2 minutes. On low speed, slowly add the sugar, then beat for 3-5 minutes until fluffy. Gently mix in the egg yolks, one at a time. Gradually blend in the flour until smooth. Use a spatula to carefully fold in the whipped egg whites.
03 -
Preheat your oven to 175°C. Grease and flour 9 baking sheets (25x38 cm). Spread about 1 cup of batter evenly to create a very thin layer on each sheet. Bake each layer for 3.5-4 minutes, being careful not to let them brown.
04 -
Carefully turn out each baked layer onto a clean kitchen towel. While still warm, spread guava filling on the surface and roll it gently. Place the next rolled layer on top of the previous one and repeat. If any layer cracks, press softly to seal it back together.
05 -
Trim off the ends to make everything neat. Slice into thin pieces and serve plain, with Edam cheese, or slightly warmed and paired with vanilla or coconut ice cream.
# Notes:
01 -
You can use Nutella or dulce de leche instead of guava paste if you'd like.
02 -
Make smaller rolls—3 layers each—for easier handling.
03 -
Store in the fridge for up to 1 week, at room temperature up to 3 days, or freeze for 1 month.