A while back when a blog friend requested me to do a guest post, I thought of making bolu gulung/ swiss roll, however, after our discussion, I decided to go ahead and do the Srikaya jam/ coconut and eggs jam instead. So, finally, I got some time to mess with this bolu gulung recipe. I haven’t made it for the longest time ever.
Bolu gulung is the Indonesian language for Swiss roll or sometimes they call it cake roll. At my hometown where I grew up, bolu gulung is a big hit. I’m not sure for what reason (other than the good taste). You see people carry boxes of bolu gulung purchased from this shop called Bolu Gulung Meranti at the airport. People buy them for friends and family who live overseas as gifts during holiday or even during non-holiday season. I must say though, it’s probably this Bolu Gulung Meranti shop that makes the bolu gulung becomes so popular at our hometown. I brought some for my Singaporean friends before when I lived there. They loved it.
The bolu gulung is pretty much similar to the swiss roll with different fillings. They have chocolate, strawberries, cheese, creams, etc. I decided to make bolu gulung with srikaya since I have some Srikaya and it’s the holiday season So, here’s another sweets for ya!!
- 6 Tbsp all-purpose flour
- 6 eggs (separate the yolk and whites)
- 6 Tbsp sugar
- ½ tsp salt
- Powdered sugar (for sprinkling)
- Prepare a 10 x 15-inch cookie sheet (about ½-inch in depth) lined with parchment paper. Preheat oven to 450 F
- Separate the egg yolks and whites in separate mixing bowls. Beat egg whites until stiff and white in color while gradually adding the sugar
- While still beating, add the egg yolks, one at a time followed by salt, and flour and continue to beat until all mixed
- Spread it evenly on a cookie sheet with a rubber spatula and bake at the oven for about 8-10 minutes. You need to monitor closely to make sure the cake is not too browned because there will be a problem when you roll it (the crusty brown edges will crack and make it difficult to roll)
- Prepare a tea towel and sprinkle generously with powdered sugar. Once the cake is done baking, turn the hot cake out onto the tea towel and gently remove the parchment paper. Roll the towel loosely and let it cool in this position
- Once the cake has cooled down, unroll it and spread it with whatever filling you like, in my case the srikaya filling. Do not over filled it by spreading too much as it will all ooze out from the sides when you roll it. Roll the cake back and serve