Roll cake

Roll cake

Bolo de rolo

By
From
This is Brazil
Serves
12
Photographer
Stuart Scott

This traditional cake is from the state of Pernambuco. It is made by cooking three layers of cake and wrapping each layer around the previous one.

Ingredients

Quantity Ingredient
225g butter, softened
230g caster sugar, plus extra for sprinkling
5 large eggs, separated
225g plain flour

Filling

Quantity Ingredient
450g Guava paste, finely chopped
1 teaspoon lemon juice

Method

  1. Preheat the oven to 180°C. Lightly grease a 25 × 30 cm Swiss roll tin and line the tin with baking paper.
  2. To make the filling, combine the goiabada, lemon juice and 125 ml water in a small saucepan over a low heat. Gently simmer, stirring occasionally, for 5 minutes, or until the mixture forms a smooth, jam-like sauce. Remove from the heat and set aside to cool.
  3. Using an electric mixer, beat the butter and sugar until pale and creamy. Add the egg yolks one at a time, beating well after each addition. Gradually add the flour and beat until combined.
  4. Wash and dry the beaters, then whisk the egg whites until firm peaks form. Stir one large spoonful of the egg whites into the butter mixture to loosen it. Use a whisk to gently fold in the remaining egg whites.
  5. Spread one-third of the batter into the tin in a layer about 3 mm thick. Bake for 4–5 minutes, or until golden brown. Cool in the tin for 1 minute.
  6. Lay a clean, lightly dampened tea towel on the bench and sprinkle with a layer of sugar. Turn the cake out onto the tea towel, remove the baking paper and then spread the cake with one-third of the filling, leaving a 2 cm border. With one of the short sides facing you, roll up tightly to enclose the filling. Wrap the roll in the tea towel and set it aside, seam side down.
  7. Repeat this process to make two more cake layers, spreading them with filling and wrapping them around the previous layer. When the final layer is complete, generously sprinkle the cake with sugar. Wrap the cake in baking paper and twist the ends to secure. Refrigerate the cake for at least 1 hour, or overnight.
  8. To serve, trim the ends of the cake and cut it into thin slices.
Tags:
This is Brazil
Brasil
Fernanda de Paula
Shelley Hepworth
sbs
Brazillian
South
American
Brasillian
Brasilian
Brazilian
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again