Ingredients with Measurements:
- 4 eggs
- 100 grams of granulated sugar
- 100 grams of all-purpose flour
- 1/2 teaspoon of baking powder
- 1/4 teaspoon of salt
- 1/4 cup of vegetable oil
- 1/4 cup of milk
- 1/2 cup of creamy peanut butter
- 1/4 cup of powdered sugar
Special equipment needed:
- 9x13 inch baking pan
- Electric mixer
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. In a mixing bowl, beat 4 eggs and 100 grams of granulated sugar with an electric mixer until the mixture becomes thick and pale.
3. Add 100 grams of all-purpose flour, 1/2 teaspoon of baking powder, and 1/4 teaspoon of salt to the egg mixture. Mix well with a spatula.
4. Add 1/4 cup of vegetable oil and 1/4 cup of milk to the mixture. Mix well until the batter is smooth.
5. Line a 9x13 inch baking pan with parchment paper. Pour the batter into the pan and spread it evenly.
6. Bake the cake for 15-20 minutes or until it is cooked through. To check if the cake is done, insert a toothpick into the center of the cake. If it comes out clean, the cake is done.
7. Remove the cake from the oven and let it cool for 5 minutes.
8. While the cake is still warm, flip it onto a clean surface covered with parchment paper. Peel off the parchment paper from the bottom of the cake.
9. In a mixing bowl, combine 1/2 cup of creamy peanut butter and 1/4 cup of powdered sugar. Mix well until the filling is smooth.
10. Spread the peanut butter filling evenly over the cake.
11. Roll the cake tightly from the shorter end. Use the parchment paper to help you roll the cake.
12. Once the cake is rolled, wrap it tightly with the parchment paper and let it cool in the refrigerator for 30 minutes.
13. Remove the parchment paper and slice the cake into 1-inch pieces.
Time:
Preparation time: 20 minutes
Cooking time: 15-20 minutes
Temperature:
Preheat the oven to 350°F.
Serving size:
This recipe makes 12 servings.
Nutritional information:
Calories per serving: 220
Total fat: 13g
Saturated fat: 2g
Cholesterol: 55mg
Sodium: 160mg
Total carbohydrates: 20g
Dietary fiber: 1g
Total sugars: 13g
Protein: 6g
Substitutions for ingredients:
- You can use almond butter or cashew butter instead of peanut butter.
- You can use gluten-free flour instead of all-purpose flour.
Variations:
- You can add chopped peanuts to the peanut butter filling for extra crunch.
- You can add chocolate chips to the batter for a chocolatey twist.
Tips and tricks:
- Make sure to roll the cake tightly to prevent the filling from spilling out.
- Let the cake cool in the refrigerator before slicing to make it easier to cut.
- You can dust the cake with powdered sugar before serving for a decorative touch.
Storage instructions:
Store the cake in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the cake, microwave it for 10-15 seconds or until it is warm.
Presentation ideas:
Serve the cake on a platter with a dusting of powdered sugar and chopped peanuts on top.
Garnishes:
Dust the cake with powdered sugar and chopped peanuts.
Pairings:
Serve the cake with a cup of hot tea or coffee.
Suggested side dishes:
Serve the cake with fresh fruit or a side salad.
Troubleshooting advice:
- If the cake cracks when rolling, it may be too dry. Try adding more oil or milk to the batter next time.
- If the filling is too runny, try adding more powdered sugar to thicken it.
Food safety advice:
Make sure to store the cake in the refrigerator to prevent the filling from spoiling.
Food history:
Bolu Gulung is a traditional Indonesian cake that is often served during special occasions such as weddings and birthdays.
Flavor profiles:
This cake is sweet and nutty with a creamy peanut butter filling.
Serving suggestions:
Serve the cake as a dessert or as a snack.
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Region: Indonesian