Ingredients with Measurements:
- 6 eggs
- 200 grams granulated sugar
- 200 grams all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon vanilla extract
- 100 ml coconut milk
- 50 grams unsalted butter, melted
- 1/2 cup desiccated coconut
Special equipment needed:
- 2 mixing bowls
- Electric mixer
- 2 baking sheets
- Parchment paper
- Rolling pin
Step-by-step instructions:
1. Preheat the oven to 350°F (180°C). Line two baking sheets with parchment paper.
2. In a mixing bowl, beat the eggs and sugar together until light and fluffy.
3. In another mixing bowl, sift together the flour, baking powder, and salt.
4. Gradually add the flour mixture to the egg mixture, mixing well after each addition.
5. Add the vanilla extract, coconut milk, and melted butter to the batter, and mix well.
6. Divide the batter into two equal portions.
7. Add the desiccated coconut to one portion of the batter and mix well.
8. Pour the coconut batter onto one of the prepared baking sheets and spread it evenly with a spatula.
9. Bake for 10-12 minutes or until the cake is golden brown.
10. Remove the cake from the oven and let it cool for a few minutes.
11. Place a sheet of parchment paper on top of the cake and flip it over onto a clean surface.
12. Remove the parchment paper from the top of the cake.
13. Spread the coconut filling evenly over the cake.
14. Roll the cake tightly, starting from the shorter end.
15. Repeat the process with the other portion of the batter.
16. Let the rolled cakes cool completely before slicing.
- Time:
Preparation time: 20 minutes
- Cooking time: 10-12 minutes per cake
5. Temperature:
- Oven temperature: 350°F (180°C)
Serving size:
- 8-10 servings
Nutritional information:
- Calories per serving: 250
- Total fat: 8g
- Cholesterol: 105mg
- Sodium: 170mg
- Total carbohydrates: 40g
- Dietary fiber: 1g
- Sugars: 25g
- Protein: 5g
Substitutions for ingredients:
- Granulated sugar can be substituted with brown sugar or honey.
- All-purpose flour can be substituted with cake flour or gluten-free flour.
- Coconut milk can be substituted with almond milk or soy milk.
- Desiccated coconut can be substituted with shredded coconut.
Variations:
- Add chopped nuts or dried fruits to the coconut filling.
- Substitute the coconut filling with chocolate ganache or cream cheese filling.
Tips and tricks:
- Make sure to roll the cake tightly to prevent it from cracking.
- Let the cake cool completely before slicing to prevent it from falling apart.
- Dust the sliced cake with powdered sugar for an extra touch of sweetness.
Storage instructions:
- Store the cake in an airtight container at room temperature for up to 3 days.
Reheating instructions:
- To reheat the cake, wrap it in foil and place it in a preheated oven at 350°F (180°C) for 10-15 minutes.
Presentation ideas:
- Slice the cake into bite-sized pieces and arrange them on a platter.
- Dust the cake with powdered sugar and garnish with fresh berries.
Garnishes:
- Fresh berries
- Whipped cream
- Powdered sugar
Pairings:
- Hot tea or coffee
Suggested side dishes:
- Fresh fruit salad
- Green salad
Troubleshooting advice:
- If the cake cracks while rolling, use a spatula to press it back together.
Food safety advice:
- Make sure to use fresh ingredients and wash your hands before preparing the recipe.
Food history:
- Bolu Gulung is a traditional Indonesian cake that is typically served during special occasions.
Flavor profiles:
- Sweet, coconutty, and slightly nutty.
Serving suggestions:
- Serve the cake as a dessert or as a snack with tea or coffee.
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Region: Indonesian