Makes: 16 servings
Preparation Time: 30 minutes
- 9 EGGS
- 9 TABLESPOONS OF SUGAR
- 8 TABLESPOONS OF ALL-PURPOSE FLOUR, SIFTED
- 2 TEACUPS OF CREAMY GOIABADA
- BUTTER, FOR GREASING
- GRANULATED SUGAR, FOR SPRINKLING
Thoroughly whisk the egg whites using the beater at maximum speed and, once they are quite firm, add the yolks. Add the sugar and turn off the beater. With the help of a spoon, add the sifted flour making an upwards motion. Divide the batter into two baking trays with 20 cm x 25 cm x 5 cm (you can find trays especially designed for “bolo de rolo”), greased and lined with an equally grease sheet of waxed paper. Bake in a preheated oven at medium temperature (170°C to 190°C) for 4 minutes. Remove from the tray and lay it on top of a moist dishcloth sprinkled with granulated sugar. Spread the goiabada thoroughly as a filling and roll the cake very tightly, aided by the dishcloth. Repeat the process with the second cake, rolling the second cake around the first one, forming a single, taller cake. Allow it to rest for 15 minutes before serving.
IN DETAIL: While bearing a great cake making tradition, Pernambuco state gifted the country with this famous log cake recipe with very thin layers of dough and goiabada filling. Something you should know: the slices should be cut as thin as the layers. Nowadays we see many versions, which are far from orthodox, with chocolate and dulce de leche fillings.