Bolo de Rolo

Ingredients

• 250 g soft unsalted butter
• 250 g caster sugar, plus extra for dusting
• 6 eggs, separated
• 250 g plain flour, sifted
• Pinch of salt
• 600 g guava paste (goiabada), chopped
• 100 ml water

Before you cook

• Heat the oven to 220C and line three large flat baking trays with baking paper.
• Bring the butter and eggs to room temperature.
• Lay out a large sheet of baking paper and dust it heavily with caster sugar, ready for rolling.

Steps

1. Put the guava paste and water in a small pan over low heat.
2. Stir for about eight minutes, until it melts into a thick spreadable jam, then keep it warm.
3. Beat the butter and sugar with an electric whisk for five minutes, until pale and fluffy.
4. Beat in the egg yolks one at a time.
5. Fold in the sifted flour and salt with a spatula until only just combined.
6. Whisk the egg whites with a pinch of salt to soft peaks in a clean bowl.
7. Fold the whites into the batter in three additions, keeping as much air as you can.
8. Spread about four tablespoons of batter over one lined tray into a rectangle roughly 30 by 20 cm and no thicker than 3 mm.
9. Bake this single sheet for four to five minutes, until just set and barely coloured.
10. Turn the hot sheet straight onto the sugared paper and peel off the lining.
11. Spread a thin layer of the warm guava over the sheet while it is still hot.
12. Roll the sheet up tightly from the short edge into a firm log.
13. Bake and turn out the next sheet the same way, spread it with guava, then lay the existing roll along one short edge and roll it up inside.
14. Repeat with the remaining batter until you have built six to eight layers.
15. Wrap the finished roll in the sugared paper and leave it to firm up for 30 minutes.
16. Dust it generously with caster sugar and cut it into slices about 1.5 cm thick.