Roll Cake with nutella filling / Bolu gulung irit telur

Resep dalam bahasa Indonesia ada dibagian bawah

Merhaba From Türkiye 👋

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Selam everybody.....Merhaba from Turkey.

İt had been a while İ didn't post any roll cake since my last Zebra pattern roll cake with cooked dough method few months ago. No reason why, İ am just not "in a mood" baking one.  Until my husband asked me in  one rainy Sunday why there is no any cake to enjoy with our tea. İ answered and gave him a jar of cookies but he went; would be nice if there is a cake.

No...no rolling eyes really 😤. İ am glad he missed my cake and İ miss making one as well. İ was going to make butter bundt cake but İ feel İ want to eat light. So İ decided to make roll  instead. İ don't have any jam left in my refrigerator and making buttercream would take another effort. So My roll cake this time just use nutella as filling.

İf you want to try this roll cake as well you can vary the filling as your taste or anything available on yours. Check my other roll cake at Swiss Roll Cake category.

The recipe İ took from one İndonesian food blog here and this recipe already popular among İndonesian foodies.

The method calls for all in one mixing means we put all ingredients (except melted butter) and whisk on high speed until extremely thick, fluffy and pale. Different from normal other sponge cake method, this all in one method according the author gives us smoother texture (but not dense) than normal method.

Well... the cake indeed delicate and light. İt isn't dense yet delicious for sure. This is actually my few times using this recipe with different filling but today İ post and share this with you as well. Recommended recipe to try.

And like mostly İndonesian cake, the recipe calls for cake emulsifier which İ know some of you who live in US or other Europe countries have difficulty to find one. You can skip that but the key here as İ mentioned above you should whisk the batter pretty long and on high speed to get extremely thick and pale batter.

The folding also important to make sure the melted butter fully corporate, do not stir the batter other wise you will deflate your fluffy batter.

 

So here İ write the recipe if you want to try it as well. 

Roll cake with 6 eggs adapted from Ricke ordinary Kitchen.

Make one 30 x 30 x 4 cm or 25 x 35 x 4 cm

İngredients:

• 6 medium size eggs
• 90 gr caster sugar
• 1 tbsp cake Emulsifier (İ use 2 tsp)*
• 70 gr AP flour
• 10 gr cornstarch
• 10 gr milk powder
• 1 tsp Vanilla essence ( İ use 2 tsp vanilla powder)
• 125 gr butter, melted and sit to room temperature
• For pattern: 2 tsp black forrest/ mocca paste (optional)
• Filling : nutella / butter cream/ jam as your liking

(*) you can skip if you don't have it. But make sure you whisk your batter long enough until you get really thick batter (ribbon stage)

How to make:

1) Line baking tray with parchment paper. Make sure it wider/ longer than your pan. Pre heat oven at 190-200°C.

2) Put all ingredients except melted butter in big mixing bowl and whisk with electric mixer until it pale, fluffy and VERY thick or ribbon stage. This stage is the key for this recipe.

Ribbon stage batter is when you spoon the batter and drop it back it take few second to fall/ drop from spoon. Or when you make ribbon/ like number 8 it will hold it shape few minute.

3) Slowly fold in room temperature melted butter. FOLD carefully to mix with the batter, you don't want to deflate your fluffy, thick batter. Make sure you scrape down the bottom part as well otherwise the butter won't corporate with batter completely.

4) İf you want to make pattern, take about 2 or 3 tbsp of that batter then fold in chocolate/ black forrest paste/ mocca. Put in small piping bag. İ just put into small plastic bag then make small hole at the corner.

5) Pour batter into prepared baking tray, make sure you smooth and make even surface. Then pipe the chocolate batter onto it. Bang the tray carefully to release trapped air.

Bake in pre heated oven about 15-17 minutes or until the surface looks set. When you lightly touch the surface it will spring back. Do not over bake.

Each oven condition gives different result, you better be a best friend with your oven 😊

6) Let the cake completely cool over cooling rack. Turn over the cake so the pattern at bottom side and peel off the baking paper. Spread filling evenly over the cake then start to roll from shorter side. Don't be afraid/ hesitate, just roll it tight like you roll a sushi.

Wrap with clean baking paper or clean kitchen napkin and store in refrigerator for few minute until it set before slice it.

Enjoy and happy rolling 😍

BAHASA İNDONESİA

Assalamu'alaykum......Merhaba dari Turkey.

Lama nggak posting roll cake sejak bikin Zebra pattern roll cake dengan methode cooked dough beberapa bulan yang lalu.

Lagi gak ada mood nge roll cake sih... Ditambah lagi banyak order bikin macarons aja beberapa bulan ini.

Tiba-tiba pengen aja camilan buat buat teman nge teh pas weekend kemarin. Camilan yang cepet bikinnya dan gak terlalu ribet. Awalnya pengen bikin buter cake....tapi lagi males makan cake yang texture nya berat.... Jadi kuputuskan bikin roll cake irit telur ala mbk Ricke ini ajah. Memang resepnya recommended deh.. sudah beberapa kali bikin sih sebelumnya dengan macam macam filling, tapi baru sempat nge post yang ini di blog.

Kali ini fillingnya pake nutella aja...lha wong adanya di kulkas cuman itu, lagian gak usah pake ribet bikin buttercream atau bikin isian yang lain. Tapi kalau mau bikin juga boleh banget koq fillingnya disesuaikan selera.

Ya udah...langsung cuuss aja ke dapur yuk bikin bolgul irit telur ini. Enak dan gak eneg.

Resep bolgul ala mbk Ricke.

Bahan-bahan:

• 6 Butir Telur
• 90 gr Gula Pasir
• 1 sdm Emulsifier ( saya pakai 2 sdt)
• 70 gr Tepung segitiga
• 10 gr Maizena
• 10 gr susu bubuk
• 1 sdt Vanilla essence
• 125 gr Butter lelehkan dan diamkan suhu ruang
• Filling : buttercream/selai
• motif: saya pakai 2 sdt black forrest pasta (optional)

Cara membuat:

1) Siapkan loyang ukuran 30 x 30 cm (saya pakai ukuran 25 x 35 cm). Alasi dengan baking paper, pastikan baking paper lebıh lebar dari ukuran loyang. Panaskan oven pada suhu 190-200°C.

2) Kocok semua bahan jadi satu kecuali butter leleh sampai mengembang, pucat, dan kental berjejak (ribbon stage). Masukkan butter leleh sedikit demi sedikit sambil diaduk balik (fold) dari bagian bawah ke atas dengan rubber spatula. Pastikan mentega cair tercampur sempurna.

3) Untuk membuat motif, ambil 2-3 sdm adonan dan campur dengan pasta black forrest, aduk balik hingga rata. taruh adonan motif ke dalam plastik kecil dan lubangi ujungnya. Tuang adonan putih ke dalam loyang yang sudah disiapkan, lalu semprotkan adonan motif sesuai selera.

4) panggang kurang lebih 15 menit. Sentuh perlahan permukaan cake, jika membal kembali dan tidak kempis berarti sudah matang, tapi jangan over bake juga yaa... pokoknya sesuaikan suhu oven masing-masing.

5) Angkat cake dari loyang dan dinginkan diatas rak pendingin. Setelah dingin, balikkan dan kelupas kertas bakingnya, olesi dengan filling dan gulung rapat dan rapi. Setelah cake di roll saya biasanya bungkus dengan serbet atau baking paper dan simpan di kulkas dahulu sampai set sebelum dipotong.

Selamat mencoba, happy baking 😍

Wassalam.

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Check my other yummy recipe:

Bolu Gulung Keju / Swiss Roll with cream cheese filling

Orange Swiss Roll Cake from egg white / Bolu gulung dari putih telur

(Not so) Natural Red Velvet Swiss Roll cake 

Zebra Swiss Roll Cake (cooked dough method)  / Bolu gulung zebra