Bolo de Rolo layers (Print Version)

# Ingredients:

→ Cake Batter

01 - 650g sugar
02 - 320g unsalted butter, room temp (plus some for greasing pans)
03 - 570g all-purpose flour (and extra for dusting)
04 - 9 egg yolks, room temperature
05 - 9 egg whites, beaten to stiff peaks

→ Filling and Topping

06 - 195ml water
07 - 800g guava paste, finely chopped
08 - 225g sugar for the topping
09 - 20ml Port wine (optional)

# Instructions:

01 - Toss guava paste, water, and Port (if you use it) into a nonstick pot. Heat on medium-high, stirring, until the paste melts into a smooth blend. Strain through a sieve if needed, let cool off, and split it into 9 portions.
02 - Use a mixer with a paddle attachment to beat the butter on medium for about 2 minutes. Turn to low speed as you add sugar slowly. Beat 3–5 minutes until everything’s creamy. Drop in yolks one by one, mixing on low. Gradually add flour until combined, then gently fold in the egg whites with a spatula.
03 - Heat up your oven to 175°C (350°F). Butter and dust nine baking sheets that are 25x38cm in size. Spread about 1 cup of batter into a thin, even layer on each. Bake each one for about 3.5–4 minutes, but don’t let them brown.
04 - Carefully remove each cake layer onto a clean tea towel. Spread warm guava filling on it, roll it up gently, and stack each rolled layer together. If it cracks, press lightly to seal.
05 - Trim the ends to make everything tidy. Slice thinly and enjoy on its own, with Edam cheese, or slightly warmed alongside coconut or vanilla ice cream.

# Notes:

01 - Nutella or dulce de leche can replace guava paste.
02 - For easier handling, make three smaller rolls with three layers each.
03 - Store in the fridge up to 7 days, room temperature for 3, or freeze for up to a month.