CHEESE ROLL CAKE (BOLU GULUNG KEJU)

This is a sponge cake rolled like a Swiss roll and filled with a cream cheese filling

This sponge cake roll can be filled with cream or ice cream, or use your favorite filling.

RECIPE IN ENGLISH

CHEESE ROLL CAKE

(BOLU GULUNG KEJU)

TAKEN FROM : http://simplydelish.blogspot.com.au

recipe source of Ine Elkaje

Ingredients :

10 Yellow Egg
Egg white 5
110 grams sugar
100 g flour (can be replaced 15 gr flour 85 gr cornstarch or custard powder)
25 gr milk powder
130 g margarine
1 teaspoon Emulsifier (optional)

How To Make :

Beat eggs and sugar (and emulsifiers if using) until thickened and tread
Combine flour and milk powder that has been in the sifter, stir with spatula
Combine melted margarine, mix well
Pour the pan size 30x30
Oven with a temperature of 180-200 degrees for 10-12 minutes

Tips and Tricks :

After reading tips from mba Ine, I decided to roll the cake while still warm, so it was not too hot but not too stiff because it was too cold.

After the cake is inserted into the oven for 12 minutes, I add the time less than 1 minute by using the fire, to dry the top.

After the cake is taken out of the oven, leave for a while, then cover the cake still in the pan with a clean towel. To stay moist and not dry. Close the top of the napkin with a heavy duty tin foil, so that the cake can be reversed easily. Fold all edges neatly pan with tin foil.

After the cake is rather cool, sow the top of cake with a little icing sugar so not sticky when rolled. Close again with a napkin and tin foil and ready to be reversed.

Invert pan, by holding the edge of the pan and make sure that the cake did not fall.

Open the parchment paper and ready to be coated with jelly or cream cheese. If using butter cream, cake should be in the cold so that butter cream is not melted.

Roll cake slowly but steadily, we have to be patient in the first step, after that follow the napkin. Let the cake for 10 minutes and ready to cut and serve.

RESEP DALAM BAHASA INDONESIA

CHEESE ROLL CAKE

(BOLU GULUNG KEJU)

TAKEN FROM : http://simplydelish.blogspot.com.au

recipe source of Ine Elkaje

Ingredients:

10 btr Kuning Telur

5 btr Putih telur

110 gr gula pasir

100 gr terigu (bisa diganti 85 gr terigu 15 gr maizena atau custard powder)

25 gr susu bubuk

130 gr margarine

1 sdt Emulsifier (optional)

How To Make :

Kocok Telur dan gula (dan emulsifier jika di gunakan) hingga mengental putih dan berjejak

Campurkan tepung dan susu bubuk yang telah di ayak, aduk dengan spatula

campurkan margarine yang sudah dicairkan, aduk hingga rata

Tuang pada loyang 30X30

Oven dengan suhu 180-200 derajat selama 10-12 menit

Ini beberapa tips tambahan dariku :

Sesudah baca tips dari mba Ine, aku putusin untuk ngegulung bolu-nya pas anget ajah, jadi nggak terlalu panas tapi juga bolu-nya nggak terlalu kaku krn terlalu dingin.

Sesudah dibakar 12 menit aku tambahin lagi 1 menit tapi pake api atas, jadi bagian atas bolu berwarna kuning kecoklatan dan rata.

 

Sesudah diangkat, biarkan adonan beberapa saat, lalu tutup adonan yang masih didlm loyang dengan serbet bersih, spt tampak pada photo yg kedua dislide-nya. Supaya bolu tetep moist dan tidak kering. Tutup lagi bagian atas serbet dengan tin foil yang heavy duty supaya mudah pas bolu-nya dibalikan nanti. Lipat rapi semua tepian loyang dengan tin foilnya. 

Sesudah agak dingin springkle bagian atas bolu dengan sedikit icing sugar supaya nggak lengket pas digulung. Tutup lagi dengan serbet dan tin foil dan siap untuk dibalikan.

Balikan bolu, dengan cara memegang tepian loyang dan make sure tin foilnya betul mengunci supaya bolu tidak jatoh krn lumayan lebar. Buka kertas roti-nya dan siap untuk dilapisi dengan sele ato butter cream. Apabila menggunakan butter cream bolu-nya harus betul2 dingin supaya butter cream-nya nggak melted.

Gulung bolu dengan perlahan tapi mantap, yg agak harus sabar bagian pertama aja, sesudah itu ikuti serbetnya ajah. Barkan beberapa saat supaya bolu betul2 nge-set, potong2 dan siap dihidangkan.

YUMMIEEE