SHF #50: Bolo de Rolo
Monday, December 22, 2008 1:55:51 AM
This event, created by Jennifer from The Domestic Goddess, is now in its 50th edition and is hosted by Manuela, from Baking History blog. And this month's theme: Rolled Cakes.
Well, that was quite an interesting thing. Here in Brazil, we have our so common Rocambole, which is our basic rolled cake: a 1 inch spongecake, covered with some jam or sweet (our most commons are strawberry or guava jam, or our delicious dulce de leche), which are, then, rolled in a way to become a long and flavorful log. But I decided to go different, but still going tipically Brazilian. I chose to make a recipe from Northeast, more speciphically, Pernambuco state.
It's called Bolo de Rolo (which stands for "cake of roll"). Lots of people would call it simply "Rocambole", but that's a true crime to that wonderful confectionery. The first reason: The shape IS different (the layers are soooo thin), so the texture becomes completely different. The recipe is also different, so the flavor also differs. And the assembly process is extremely more different (and that's where the big trick is, I believe).
But as you can see in the picture, all the layers are extremely thin, so it becomes much more delicate, both to handle and to eat. That also causes the flavors to mix better (specially because we use extremely sweet fillings, as our guava marmelade).
I already warn you guys: It is a quite crafty thing to do (and this is about assemblying the cake), but the result is just amazing!
Bolo de Rolo (Cake of Roll)
Makes 2 medium cakes
250g white sugar
5 eggs, separated
250g all-purpose flour
500g fruit jam (without any lumps!), preferrably guava marmelade
Pre-heat oven at 200ºC. In an electric mixer, cream the 250g sugar with the 250g butter.
Add 5 yolks, one by one, mixing well between each.
Whisk the egg whites untill stiff, and then fold in the sugar, butter and eggs mixture.
Finally, incorporate the 250g flour into the mixture.
Align 4 sheets of parchment paper that fit into a large cookie baking sheet (mine was 40x30cm) and lightly grease and sprinkle with flour on the papers. It's very important to keep them well greased, so the cake on't break while unmolding.
Spread a thin layer into each (something around 5mm tall), and bake them for nearly 10 minutes, each. Keep in mind that they must not turn golden. All you want is a beautiful yelowish-white cake layer.
Unmold it onto a LIGHTLY wet tablecloth. Spread the jam over it (another layer as thin or more as the cake layer). Now, it's time to start rolling, from the middle of the cake to the most outern layers.
You could make about 4 to 5 thinner rolls, 2 larger cakes, or, which would be smashing, one single large log. (For that, just continue rolling over another previously rolled cake)
Press it lightly, and wrap it with plastic wrapper, to store.
To serve, cut into thin slices. They must be almost as thin as the average thickness of these rolls.