Bolo De Rolo Recipe

Prepare oven and pan

Preheat oven to 350°F (175°C). Line a 15x10-inch (or similar jelly-roll) baking sheet with parchment paper, leaving an overhang on the long sides to lift the cake later. Lightly grease the parchment.

Separate eggs

Separate the 6 eggs into yolks and whites, placing whites in a clean, dry mixing bowl and yolks in another bowl.

Beat yolks with sugar and butter

Whisk or beat the egg yolks with 1 cup granulated sugar and 1/2 cup softened unsalted butter until the mixture is pale, smooth and slightly thickened (about 3–4 minutes by hand or 2–3 minutes with a mixer). Add 1 tsp vanilla extract and 1/4 cup milk, mixing to combine.

Fold in flour and salt

Sift the 1.5 cups all-purpose flour and 1/4 tsp kosher salt over the yolk mixture in two additions, gently folding with a spatula until just combined and smooth. Avoid overmixing to keep the batter delicate.

Whip egg whites

Whisk the egg whites until they form soft peaks, then continue whisking while gradually adding a small tablespoon of the reserved sugar (optional: 1–2 tbsp from the measured sugar if desired) until glossy stiff but not dry peaks form.

Incorporate egg whites

Gently fold one-third of the whipped egg whites into the yolk-flour mixture to lighten it. Then fold in the remaining whites in two additions, using a spatula and cutting motions to preserve as much air as possible. The final batter should be light and spreadable.

Spread and bake

Spread the batter evenly into the prepared baking sheet to a very thin layer (about 1/4 inch thick). Smooth the top with an offset spatula. Bake in the preheated oven for 8–12 minutes, or until the cake is pale golden and springs back slightly to the touch. Do not overbake; it must remain pliable for rolling.

Invert and cool slightly

As soon as the cake is out of the oven, run a knife around the edges to loosen. Invert the cake onto a clean kitchen towel or another sheet of parchment lightly dusted with confectioners' sugar (optional). Peel off the parchment used for baking. While still warm, carefully roll the cake up lengthwise (jelly-roll style) with the towel or parchment inside to form a log. Let the rolled cake cool completely on a rack; cooling rolled will help it hold the shape and prevent cracking when filled.

Soften the goiabada

Cut the 12 oz block of goiabada into chunks and place in a small saucepan with 1/4 cup water. Warm gently over low heat, stirring frequently, until the goiabada softens and becomes spreadable, about 5–8 minutes. If needed, add a tablespoon more water to reach a spreadable but not runny consistency. Optionally stir in 1/2 tsp fresh lime juice to brighten the flavor. Remove from heat and let cool slightly so it's warm but not hot.

Thin to a spreadable texture (optional food-processor method)

For an extra-smooth filling, transfer softened goiabada and any cooking liquid to a food processor or blender and pulse until smooth and spreadable. Scrape down the sides and check consistency; avoid making it too thin.

Unroll and fill

Carefully unroll the cooled cake. If the outer surface has a thin crust, gently trim an edge if needed for a clean roll. Spread a thin, even layer of the warm (not hot) goiabada over the entire unrolled surface, leaving a 1/2-inch border along one long edge to help sealing. Use a thin offset spatula for even coverage; the layer should be thin but sufficient to give the characteristic fruit ribbon (about 1/8 to 1/4 inch).

Roll tightly

Starting at the long edge covered with guava, re-roll the cake as tightly as possible without squeezing out the filling. Use the towel or parchment to guide and support the roll, keeping pressure even so the layers remain uniform. When you reach the end, press gently to seal the edge.

Brush with butter and chill

Brush the outside of the roll lightly with 2 tbs melted butter to add sheen and help bind any stray crumbs. Place the rolled bolo de rolo seam-side down on a platter or in a lightly lined container. Chill in the refrigerator for at least 1 hour to firm the roll and allow slicing cleanly.

Slice and serve

Remove the chilled roll from the fridge and trim the ends for clean presentation. Using a sharp serrated or chef's knife, slice the roll into 1/4- to 1/2-inch-thick rounds. Wipe the knife between cuts for the best appearance. If desired, dust lightly with 1 tbsp confectioners' sugar before serving. Serve at room temperature.