Bolu Gulung Keju / Swiss Roll with cream cheese filling

Resep dalam bhs Indonesia ada di bagian bawah






Selam everybody...Merhaba from Turkiye.. (^,^)

I know many people love Roll Cake aka swiss roll....and I guess not a few of us either got struggled to make it one perfectly. 
Some end up with crack during rolling it--that's common problem on making roll cake. I know.. I've been there before..or even until now sometimes I have that problem.

But I never give up on things...no no no..not me! (^,^) . I kept learning, trial and error on some recipe and technique so I can determine what kind factors which make sad face on us when making this unique delicacy dessert. I am not an expert person who can tell you what to do or not to do to make roll cake perfect. And I'm not guarantee either after you read my review you will 100% success making it... I just share according my last trial and error making this roll cake.. So if you have something on your mind...speak out to me..I'll be very happy and thankful. 

Bolu Gulung Keju / Swiss Roll with cream cheese filling

The recipe in my humble opinion is one important key to make perfect roll cake. Most roll cake recipe require less flour than liquid (from eggs, oil/ melted butter, etc) to make it flexible enough to handle.... But again..I'm not expert in this field. You may do trial and error also on some different recipes.

Roll cake need dampness. So if you get crack or even broken cake it means your cake is too dry to handle. It can be because too long in the oven (most roll cake take about 15 to 20 minutes in the oven with high temperature) or again.. not suitable recipe.

Should I roll the cake when it's warm or completely cold? again..in my humble opinion it doesn't matter. But in my experiences, to make it save, I roll my cake when it's warm and let it slightly cool before un-roll it again then fill with jam/ filling after my cake really cool and roll it again tightly. But sometimes, I wait the cake completely cold before filling it and rolling it tightly.

Who am I giving you tips?? Well.. as I told you, I'm not an expert on this...I'm just confident person who dare to bake roll cake and fail but bake another one. Yes.. other thing you need is: Confident!
After you get perfect recipe (after tried many different recipes), you follow all instruction... here you go... Roll it rock! Confident! ...just roll it without any hesitate... roll...roll..roll..set! Done! (^,^)

And after you get all things you need to make roll cake.... today I post one of my favorite recipe and for me, it's fail-proof. The cake was so moist and delicious...really..you will not take only one slice. I adopt this recipe from Sajian Sedap (one of Indonesian food publisher) with just very very minor changed because of stock availability in my kitchen... I re write original recipe also down below but in Indonesian language.

For 30 x 25 x 4 cm, but I used 25 x 35 x 4 cm swiss roll tray
 Ingredients:

• 8 egg yolks
•  3 egg whites
•  100 grams caster sugar
•  1/2 tablespoon emulsifier 
•  60 grams all purpose flour
•  10 grams cornstarch
•  10 grams milk powder
•  1/4 teaspoon chocolate paste ( I use black forest paste plus few drop dark brown food color)
•  100 grams margarine, melted ( I use unsalted butter)

For filling:

•  75 grams butter cream to spread ( I use cream cheese-recipe below)
•  125 grams of grated cheddar cheese for sprinkling (I use only 50 gr cause I had only that much), optinal for you.

Ingredients for Cream Cheese frosting. Make it a head and store in fridge.

• 100 gr cream cheese, room temperature
• 75 gr unsalted butter, room temperature
• 100 gr confectioner (icing) sugar
• 1/2 tsp vanilla essence (optional)

How to make cream cheese:

Cream the butter and cream cheese for few minutes, whisk in icing sugar gradually-lower your mixer otherwise you will blow the icing sugar on your face! ^,^  Continue beat the cream cheese mixture until well combine and get creamy texture. Whisk in vanilla if used.

Keep in fridge until ready to use (at least 2 hours)

How to:

1. Pre heat your oven at 190~200 deg C. Basting your tray with margarine and line with baking paper (give overage about 3 cm on two side of tray to help you easy to take out cake later). Set a side. 
2. Beat all eggs, sugar, and emulsifier until fluffy and pale. Sift in the flour, cornstarch, and powdered milk fold evenly to combine.
3. Take about 3 tablespoons (50 grams) of batter. Add the chocolate paste ( I use black forest paste and few drop dark brown color). Stir well. Set aside.
4. Mix in melted butter slowly, fold gently till combine.
5. Pour batter into tray evenly. Dollop chocolate batter in some spots evenly. Pull each other with a toothpick to make marble pattern. Bang tray on counter to remove air bubble.
6. Bake 18 to 20 minutes at 190 degrees Celsius. Recognize your oven condition, it may give different heat result!
7. Remove cake from oven, carefully invert to other baking paper (make sure it wider than your cake), remove baking paper from bottom of cake then roll the cake with baking paper in it. Let it slightly cool for about 30 minute. 
8. Unroll and let it completely cool. Spread cream cheese and grated cheddar cheese on to the cake. Roll it tightly. Keep in fridge before cut and serve.

Bahasa Indonesia
Sumber sajian Sedap.

Bahan-bahan:

• 8 kuning telur 
• 3 putih telur 
• 100 gram gula pasir 
• 1/2 sendok makan emulsifier (sp/tbm) 
• 60 gram tepung terigu protein sedang 
• 10 gram tepung maizena 
• 10 gram susu bubuk 
• 1/4 sendok teh cokelat pasta 
• 100 gram margarin, dilelehkan
• 75 gram butter cream untuk olesan
• 125 gram keju cheddar parut untuk taburan

Cara membuat :
Kocok telur, gula pasir, dan emulsifier sampai mengembang. Tambahkan tepung terigu, tepung maizena, dan susu bubuk sambil diayak dan diaduk rata.
Ambil 3 sendok makan (50 gram) adonan. Tambahkan cokelat pasta. Aduk rata. Masukkan dalam kantung plastik segitiga. Sisihkan.
Sisanya tambahkan margarin leleh sedikit-sedikit sambil diaduk perlahan.
Tuang adonan putih di loyang 30x25x3 cm yang dioles margarin dan dialas kertas roti.
Semprot miring adonan cokelat. Tarik saling berlawanan arah dengan tusuk gigi.
Oven 20 menit dengan suhu 190 derajat Celsius.
Bagi dua cake. Ambil selembar cake. Oles buttercream. Tabur keju cheddar parut pada satu sisi cake. Gulung dan padatkan.


Untuk 2 gulung (@ 9 potong)