Recife-Style Guava Roll Cake (Bolo de Rolo)

Directions

1. 1

   Preheat oven to 180 °C (350 °F). Grease and flour a 30×40 cm (12×16 in) baking tray.

2. 2

   Beat the softened butter and sugar together with an electric mixer until pale and fluffy, about 5 minutes. Add egg yolks one at a time, beating well after each addition.

3. 3

   Gently fold in the sifted flour in three batches using a spatula, taking care not to deflate the batter.

4. 4

   Fold in the beaten egg whites in two stages: first a third to loosen the batter, then the remainder with gentle, sweeping motions.

5. 5

   In a small saucepan, warm the guava paste with the water over low heat, stirring until smooth and spreadable. Set aside to cool slightly.

6. 6

   Spread 5 to 6 tablespoons of batter evenly and very thinly across the prepared pan. Bake for 4 to 5 minutes until the edges are just golden.

7. 7

   Turn the warm sponge sheet onto a clean, lightly damp kitchen towel dusted with icing sugar. Immediately spread a thin layer of guava filling and roll it up tightly.

8. 8

   Repeat with remaining batter (about 5 sheets total): spread each new sheet with guava filling and encase the previous roll inside the new one, building a progressively thicker log.

9. 9

   Dust the finished cake with icing sugar and let rest 30 minutes before slicing into rounds to reveal the striking spiral layers.