For the dough of the Bolo de Rolo, mix the butter at room temperature with the sugar until thick and creamy (it is best to mix in a food processor for 4-5 minutes). Add the eggs one by one to the butter-sugar mixture. Finally, stir in the flour.
Line two baking sheets with baking paper. Spread the dough thinly on the trays with a spatula. Bake the sponge dough in the preheated oven at 200 °C for about 6 minutes or until the surface takes on a light golden brown color.
Spread a thin layer of guava jam on the sponge dough and roll it up tightly using the baking paper or form it into a wreath. Roll up the second sponge dough into a tight roulade as well.
Sprinkle the bolo de rolo with powdered sugar or top with fresh exotic fruits.
You can also fill the Bolo de Rolo with caramel or with a nut mixture or sprinkle raisins.