Ingredients with Measurements:
- 6 eggs
- 200 grams of sugar
- 200 grams of all-purpose flour
- 1 teaspoon of baking powder
- 1 teaspoon of vanilla extract
- 1/2 teaspoon of salt
- 1/2 cup of milk
- 1/2 cup of vegetable oil
- 1/2 cup of custard powder
- 1/4 cup of sugar
- 2 cups of milk
- 1/2 teaspoon of vanilla extract
Special equipment needed:
- 10x15 inch baking pan
- Parchment paper
- Mixing bowls
- Electric mixer
- Whisk
- Saucepan
- Wooden spoon
Step-by-step instructions:
1. Preheat the oven to 350°F (175°C). Grease and line a 10x15 inch baking pan with parchment paper.
2. In a mixing bowl, beat the eggs and sugar with an electric mixer until light and fluffy.
3. Sift in the flour, baking powder, and salt. Mix until well combined.
4. Add the milk, vegetable oil, and vanilla extract. Mix until smooth.
5. Pour the batter into the prepared baking pan and spread it evenly.
6. Bake for 15-20 minutes or until a toothpick inserted in the center comes out clean.
7. While the cake is baking, prepare the custard filling. In a saucepan, whisk together the custard powder, sugar, and milk until smooth.
8. Cook over medium heat, stirring constantly with a wooden spoon, until the mixture thickens and comes to a boil.
9. Remove from heat and stir in the vanilla extract.
10. Let the cake cool for 5 minutes, then invert it onto a clean kitchen towel.
11. Peel off the parchment paper and spread the custard filling evenly over the cake.
12. Roll up the cake tightly, starting from the short end. Use the kitchen towel to help you roll it up.
13. Place the rolled cake on a serving platter and chill in the refrigerator for at least 1 hour.
14. Slice and serve chilled.
Time:
Preparation time: 20 minutes
Cooking time: 20 minutes
Chilling time: 1 hour
Temperature:
Preheat the oven to 350°F (175°C)
Serving size:
Makes 8-10 servings
Nutritional information:
Calories per serving: 320
Total fat: 12g
Saturated fat: 3g
Cholesterol: 115mg
Sodium: 220mg
Total carbohydrates: 47g
Dietary fiber: 1g
Sugar: 31g
Protein: 7g
Substitutions for ingredients:
- You can use almond milk or soy milk instead of regular milk.
- You can use coconut oil or melted butter instead of vegetable oil.
- You can use cornstarch instead of custard powder.
Variations:
- You can add shredded coconut or chopped nuts to the cake batter for extra texture.
- You can use chocolate custard filling instead of vanilla custard filling.
- You can dust the rolled cake with powdered sugar or cocoa powder before serving.
Tips and tricks:
- Be sure to beat the eggs and sugar until light and fluffy to ensure a light and airy cake.
- Use a kitchen towel to help you roll up the cake tightly without breaking it.
- Chill the rolled cake in the refrigerator for at least 1 hour to make it easier to slice.
Storage instructions:
Store leftover cake in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To serve leftover cake, let it come to room temperature for 10-15 minutes before slicing.
Presentation ideas:
- Slice the cake and arrange it on a platter with fresh berries and mint leaves.
- Dust the cake with powdered sugar or cocoa powder before serving.
Garnishes:
- Fresh berries
- Mint leaves
- Powdered sugar
- Cocoa powder
Pairings:
- Hot tea or coffee
Suggested side dishes:
- Fresh fruit salad
- Green salad
Troubleshooting advice:
- If the cake cracks while rolling, don't worry. Simply dust it with powdered sugar or cocoa powder to hide the cracks.
Food safety advice:
- Be sure to cook the custard filling until it comes to a boil to ensure that it's safe to eat.
Food history:
Bolu Gulung is a popular Indonesian dessert that originated from the Dutch cake roll. It's a light and fluffy sponge cake filled with sweet custard filling.
Flavor profiles:
- Sweet
- Creamy
- Vanilla
Serving suggestions:
- Slice the cake into bite-sized pieces for a party or gathering.
- Serve chilled for a refreshing dessert.
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Region: Indonesian