Bolo de Rolo with a Twist

Ingredients

• For the cake: For the cake:
• 6 large eggs 6 large eggs
• 1 cup (200g) granulated sugar 1 cup (200g) granulated sugar
• 1 cup (120g) all-purpose flour 1 cup (120g) all-purpose flour
• 1 tablespoon orange zest 1 tablespoon orange zest
• 1/2 teaspoon baking powder 1/2 teaspoon baking powder
• 1/4 teaspoon salt 1/4 teaspoon salt
• For the filling: For the filling:
• 1 cup (300g) guava paste 1 cup (300g) guava paste
• 1/2 cup (90g) dark chocolate, chopped 1/2 cup (90g) dark chocolate, chopped
• For the syrup: For the syrup:
• 1/2 cup (120ml) water 1/2 cup (120ml) water
• 1/2 cup (100g) granulated sugar 1/2 cup (100g) granulated sugar

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 8g, 4g
• Carbohydrates (total, sugars): 58g, 40g
• Protein: 6g
• Fiber: 2g
• Salt: 0.2g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F) and grease a jelly roll pan.
2. 2.
   In a mixing bowl, beat the eggs and sugar together until light and fluffy.
3. 3.
   Sift the flour, baking powder, and salt into the egg mixture. Add the orange zest and gently fold until well combined.
4. 4.
   Pour the batter into the prepared pan and spread it evenly.
5. 5.
   Bake for 10-12 minutes or until the cake is lightly golden and springs back when touched.
6. 6.
   While the cake is baking, prepare the syrup by combining water and sugar in a saucepan. Bring to a boil, stirring until the sugar dissolves. Remove from heat and set aside.
7. 7.
   Remove the cake from the oven and let it cool for a few minutes.
8. 8.
   Place a clean kitchen towel on a flat surface and dust it with powdered sugar.
9. 9.
   Carefully invert the cake onto the towel and gently peel off the parchment paper.
10. 10.
    Spread the guava paste evenly over the cake, leaving a small border around the edges.
11. 11.
    Sprinkle the chopped dark chocolate over the guava paste.
12. 12.
    Starting from one end, carefully roll the cake tightly using the towel to guide you. Allow the cake to cool completely in the rolled position.
13. 13.
    Once the cake has cooled, unroll it and brush the syrup evenly over the surface.
14. 14.
    Roll the cake back up and refrigerate for at least 1 hour before serving.
15. 15.
    Slice the Bolo de Rolo into thin, elegant slices and serve.

Treat your ingredients with care...

• Guava paste — To make it easier to spread, warm the guava paste slightly in the microwave before using.
• Dark chocolate — Use a high-quality dark chocolate with at least 70% cocoa for the best flavor.

Tips & Tricks

• To achieve a perfect spiral, make sure the cake is rolled tightly and evenly.
• Dusting the towel with powdered sugar prevents the cake from sticking.
• For an extra touch of indulgence, serve the Bolo de Rolo with a dollop of whipped cream or a scoop of vanilla ice cream.
• If guava paste is not available, you can substitute it with other fruit preserves such as strawberry or apricot.
• For a more pronounced orange flavor, add a few drops of orange extract to the cake batter.

Serving advice

Serve the Bolo de Rolo at room temperature or slightly chilled. Garnish each slice with a dusting of powdered sugar for an elegant presentation.

Presentation advice

To showcase the beautiful spiral pattern, slice the Bolo de Rolo into thin, even slices and arrange them on a serving platter. Sprinkle some additional powdered sugar on top for a touch of elegance.