Bolo de rolo

Step 1: Heat the oven to 425°F (400°F fan). Line a 30 x 40 cm baking tray with baking paper and grease the paper with a little butter.

Step 2: Beat 9 oz unsalted butter and 9 oz caster sugar with an electric mixer for 5 minutes, until pale, fluffy and almost white.

Step 3: Beat in 6 eggs one at a time, mixing well after each, until the batter is smooth and glossy.

Step 4: Fold in 9 oz plain flour and 1 pinch salt with a spatula until no streaks remain. The batter should be thick but spreadable.

Step 5: Melt 14 oz goiabada (guava paste) with ½ cup water in a small pan over a low heat for 5 minutes, stirring, until it is a smooth, thick jam that you can brush. Keep it warm.

Step 6: Spread 4–5 heaped tablespoons of batter over the whole tray with an offset spatula, as thin as you can, about 1–2 mm. Bake for 4–5 minutes, until set and just pale gold at the edges.

Step 7: Sprinkle a clean tea towel with some of 1 ½ tbsp caster sugar. Turn the hot sponge onto it, peel off the paper and brush thinly with guava. Roll it up tightly from a short side.

Step 8: Re-line and grease the tray, bake the next thin layer and turn it out onto the towel. Brush with guava, set the first roll at its edge and roll the new layer around it, keeping it tight.

Step 9: Repeat with the remaining batter, about 8–10 layers in all, each time rolling the growing log in the next sheet. Keep 2 tablespoons of guava for the top.

Step 10: Brush the outside with the last of the guava, dust with the rest of 1 ½ tbsp caster sugar and wrap the roll in baking paper. Leave seam-side down to cool and firm for at least 2 hours before slicing thinly with a sharp knife.