Ralston with you

Rollcake Rosamadá


8 eggs, whites and yolks separated

300g of caster sugar

300g of butter

300g of plain flour

1 teaspoon of baking powder

1 pinch of salt

400 g of Ralston guava marmalade


Preheat the oven at 180ºC (or 356ºF)

In a bowl, mix with a batter the yolks with the sugar and the butter until you obtain a clear mixture. Add the flour, the salt and the baking powder

In a different bowl, beat the egg whites until they are firm and delicately fold into the other mixture

Grease and line with a piece of parchment paper six pans for rollcake

Pour in approximately three tablespoons of the cake batter in each pan and smooth it out with a spatula until the mixture is evenly spread through the whole pan

Bake it for about 5 minutes, always paying attention. The cake should be clear and not brown. You can check if it is ready by lightly touching the surface of the cake, it should be ready when the batter no longer sticks to your finger

Once is out of the oven, spread the Ralston guava marmalade on the surface of one cake, role it and set aside

Take another cake and repeat the process by placing the already rolled piece on the edge of the second piece and role it. Repeat with the rest of the cake, always attaching the next piece to the rest of the rolled cake.

You can make either two rolls with three sheets of cake, or one roll with six sheets.


Sincerely, Tatiana Maciel Ferreira (Rosamadá)