Brazilian

Serving

Bolo de Rolo (Brazilian Rolled Guava Cake)

Name: Bolo de Rolo (Brazilian Rolled Guava Cake)
Total time: 75 min
Yield: 10 servings
Cuisine: Brazilian
Ingredients: 1 cup butter, softened, plus extra for greasing; 1 cup granulated sugar; 5 large eggs; 1 tsp vanilla extract; 2 cups all-purpose flour; 1.5 cups guava paste (goiabada), warmed until spreadable; 1/4 cup granulated sugar, for dusting

A striking swirled sponge cake from Pernambuco, paper-thin layers of butter cake rolled tightly around a ribbon of guava paste.

75 minutes

Serves 10

Dessert

26 min prep

41 min cook

Contains common allergens

Egg Dairy Wheat

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Instructions

7 steps

1
Preheat the oven to 375°F and grease and line a large rimmed baking sheet with parchment paper.
2
Cream the butter and sugar together until light and fluffy, then beat in the eggs one at a time and stir in the vanilla.
3
Gently fold in the flour until just combined into a smooth, thin batter.
4
Spread a very thin, even layer of batter across the prepared baking sheet and bake for 5-6 minutes until just set and lightly golden at the edges.
5
While still warm, spread a thin layer of warmed guava paste over the sponge and, using the parchment to help, roll it tightly into a log starting from one short end.
6
Repeat with the remaining batter, baking one thin sheet at a time, spreading with guava paste, and rolling the new layer around the previous roll to build up the spiral.
7
Let the finished roll cool completely, dust with sugar, and slice into thin rounds to reveal the spiral before serving.

Bolo de Rolo (Brazilian Rolled Guava Cake) — plated and served — Serving moment. How Bolo de Rolo (Brazilian Rolled Guava Cake) looks plated and ready to eat — a representative photo, not a step in the recipe.

Listahan Family Score™

68/100

Works for many families

Allergen-friendly 70

Kid-friendly 55

Weeknight-easy 54

Budget-friendly 86

Great leftovers 87

Pantry-friendly 71

Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.

Nutrition

per serving

435

Calories

7 g

Protein

49 g

Carbs

23 g

Fat

Estimated per serving. Actual values depend on the brands and portions you use.

Listahan cooking guide

Chef notes & practical guide

Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.

Cultural context

Bolo de rolo is a signature dessert of Pernambuco, particularly Recife, prized for its labor-intensive technique of baking many razor-thin sponge layers one at a time and rolling each around a spread of goiabada, guava paste, to build up a tight spiral. Its difficulty and precision have made it a point of regional pride, often reserved for special occasions rather than everyday baking. When sliced, the visible spiral is considered the mark of a well-made version, uneven spirals or breaks are seen as flaws.

Listahan note

This version bakes the batter one thin sheet at a time directly on the pan, spreading each with warmed guava paste and rolling it around the growing spiral, the traditional single-sheet build rather than a shortcut jelly-roll method.

Technique cues

Each layer of batter must be spread extremely thin and even, a thick layer bakes into a spongy cake rather than the delicate, pliable sheet needed to roll without cracking.
The sponge needs to be rolled while still warm and flexible right out of the oven, once it cools it loses pliability and will crack rather than curl into a tight spiral.
Warming the guava paste until spreadable, rather than using it cold and stiff, is what allows it to spread thin and evenly without tearing the delicate sponge layer beneath it.

Kitchen flow

Parallel prep: Warm the guava paste while the first sheet of batter bakes so it's ready to spread the moment the sponge comes out of the oven.
Make-ahead: Bolo de rolo is traditionally made the day it's needed since the rolled log is best sliced within a day or two of baking for the cleanest spiral.
Leftover move: Leftover slices keep well at room temperature in an airtight container; this cake is not reheated, it's served as is.
Cleanup rhythm: Line the baking sheet fresh with new parchment for each thin layer rather than reusing one, residual guava paste can cause the next sheet to stick.

Ingredient brief

Role, handling, and swap guidance for each key ingredient.

guava paste (goiabada)

the defining filling and flavor

Purpose: goiabada's firm, intensely sweet-tart guava flavor is what makes bolo de rolo instantly recognizable and distinguishes it from a generic rolled sponge cake

Handling: warm it gently, in a double boiler or short microwave bursts, until soft enough to spread without tearing the thin cake layer

Adaptation: a firm quince or fig paste can substitute in a pinch, though the flavor will shift noticeably away from the traditional guava profile

all-purpose flour

structure for the thin, pliable sponge

Purpose: the flour is folded in gently to create a batter thin and elastic enough to bake into sheets that can be rolled without tearing

Handling: fold it in just until combined to avoid overworking the gluten, which would make the sponge tough rather than tender

Adaptation: a 1:1 gluten-free flour blend can be tried but the sponge will likely be more fragile and prone to cracking when rolled

large eggs

structure and lift for the sponge

Purpose: eggs beaten into the creamed butter and sugar are what give the thin sponge enough structure to hold together while still remaining flexible enough to roll

Handling: beat in one at a time so each fully incorporates before the next is added, keeping the batter smooth

Adaptation: there is no reliable egg-free substitute for this technique, the eggs are essential to both structure and pliability

butter, softened

richness and tender crumb

Purpose: creaming softened butter with sugar builds the airy base that keeps the thin sponge tender rather than dense or leathery once rolled

Handling: cream thoroughly with the sugar until light and fluffy before adding eggs

Adaptation: a plant-based butter substitute can work for a dairy-free direction, though the crumb will be slightly less tender

Technique notes

Use the parchment paper itself to help guide the rolling motion, lifting and curling the edge of the paper rather than touching the hot, delicate sponge directly with your hands.
Roll each new baked layer around the outside of the previous roll rather than starting a fresh roll each time, this is what builds the cake's continuous spiral when sliced.
Slice with a very sharp, thin knife in a single clean motion rather than sawing, sawing can compress and distort the delicate spiral pattern.

Ingredient swaps

Dairy-free direction: Substitute a plant-based butter for both the batter and greasing, keeping in mind the crumb will be slightly less tender than the dairy version.
Different filling direction: Dulce de leche or a fruit preserve like fig jam can replace the guava paste for a different but still traditional-feeling rolled cake.
Shortcut approach: Bake the batter in two or three slightly thicker sheets instead of many very thin ones for an easier, though less finely spiraled, version.

Serve alongside

fresh sliced mango
a small cup of cafezinho
a scoop of vanilla ice cream for a modern twist
cafezinho
chilled passion fruit juice (suco de maracuja)

Serving suggestions only — check pairings for your household's allergens.

Storage & reheating

Store at room temperature in an airtight container for up to 3 days.
Not reheated; sliced and served at room temperature.
The rolled log freezes well whole for up to a month; thaw at room temperature before slicing.

Equipment

large rimmed baking sheet
parchment paper
offset spatula
electric mixer or stand mixer

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