Citra's Home Diary: FLUFFY VANILLA ROLL CAKE (Basic Swiss Roll Cake). Recipe with Video / Resep Bolu gulung dasar yang mudah dan enak

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FLUFFY VANILLA ROLL CAKE (Basic Swiss Roll Cake). Recipe with Video / Resep Bolu gulung dasar yang mudah dan enak | Çitra's Home Diary. #citrashomediary #swissrollcake #jellyrollrecipe #basiccakeroll #resepbolugulungmudah #Indonesianfoodrecipe #rollcakefoodphotography #rulopasta #cakeroll

Roll cake, some call jelly roll or swiss roll is a type of rolled sponge cake filled with whipped cream, jam, or icing

In Indonesia, the roll cake is called "bolu gulung", bolu means cake in Indonesian language while gulung means rolled.

Most bakeries sell bolu gulung daily, and they are filled with buttercream, cheese, or fruit jam. It is also very common for bolu gulung to be sold by the slice, but some shops sell by both slice and roll.

Roll cake always becomes my first choice for my family tea time.

Also, it could be a centerpiece of your big family gathering or a little tea party with friends. Everybody would love it.

Since we love roll cake so much I bake it often with various recipes and flavors. Yes, this is what I like about roll cake, we can vary the flavors and filling too so we won't get bored with flat taste cake.

You can check my previous Orange Chocolate Marble Roll Cake recipe which I love so much also it's failproof.

Or you should check Roll Cake with nutella filling for Nutella lovers. Just check on the sidebar menu with Swiss Roll Cake category for more Roll Cake recipes.

And today I will share my basic vanilla roll cake recipe with simple whipped cream filling. You can vary the filling with your favorite jam or buttercream. Sometimes I also fill this roll cake with some orange curd.

My basic vanilla roll cake is easy to make and failproof. It's fluffy, airy, and tasty just like it should be. The recipe is easy to remember with a shortlist of ingredients.

All you need is just eggs, sugar, flour, butter, and oil with vanilla extract.

I also make a video instruction on how to make this yummy fluffy airy roll cake so you can see how to roll the cake like a pro 😊

Don't forget to support me by subscribing to my new youtube channel here and activating the bell so you won't miss any new video post 🔔

If you want something yummy, fluffy, airy, and fast you should try this roll cake soon.

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FLUFFY VANILLA ROLL CAKE (Basic Swiss Roll Cake)

By: Çitra's Home Diary

Make one 10"x 13" x 2" (30 x 25 x 4 cm)

Ingredients:

🍥 6 eggs. Separated yolks from whites

🍥 pinch of salt

🍥 90 gr caster sugar

🍥 60 gr AP flour

🍥 15 gr cornstarch flour

🍥 30 gr butter, melted

🍥 70 gr vegetable oil

🍥 1 tsp vanilla extract/ essence

Filling:

Buttercream or whipped cream

How to make:

1. Preheat oven at 200℃. Lightly grease one 10"x 13" x 2" (30 x 25 x 4 cm) roll cake pan then line with baking paper. Set aside.

2. Melt butter and mix with vegetable oil. Add vanilla extract/essence, set aside.

Sift together AP flour and cornstarch, set aside.

3. Place egg whites in a clean mixing bowl, add a pinch of salt. Using an electric mixer whisk at medium speed until foamy. Add the caster sugar in batches while continuing to whisk until hard peak.

4. Whisk in yolks one at a time, beat well each addition. Continue to whisk until fluffy and pale.

5. Sift in dry ingredients, whisk at low speed just until no lump. Take batter about ¼ part then add into melted butter+oil mixture. Fold until well combined. Pour back into the bigger part of the batter, fold nicely until fully combined.

6. Slowly from high pour batter into prepared pan, it can pop-up air bubble in the batter.

Spread with a spatula as evenly as possible, pushing batter into corners of the pan. Jiggle till batter is level. Tap pan against worktop twice.
7. Bake on the middle shelf for about 12-13 minutes or until the middle of the cake is springy when gently pressed. Remove from the oven and let it chill over a cooling rack.

Note: The baking time and temperature only guidance. Adjust according to your own oven condition. Recognize and adjust as needed

Finishing:

Take the cake and layover wide parchment paper, bottom side up. Remove the baking paper. Spread whipped cream/buttercream evenly to the cake surface.

Start to roll from the longer side. Roll tight and set. Use a long ruler to tighten the roll (see my video)

Wrap with parchment paper and let it set in the refrigerator for at least 2 hours before cutting and serving.

Enjoy. Happy baking.

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BAHASA INDONESIA

بِسْمِ اللَّهِ الرَّحْمَنِ الرَّحِيم

السَّلاَمُ عَلَيْكُمْ وَرَحْمَةُ اللهِ وَبَرَكَاتُهُ

Merhaba dari Türki semuanya 👋

Terima kasih udah mampir kemari ya. Boleh kok tinggalkan kesan dan pesan di kolom komen dibawah... Saya akan sangat-sangat berterima kasih dan makin semangat update-update 💟

Oh iya.. jangan lupa untuk subscribe youtube channel saya dan aktifkan tanda bell nya untuk dapat video resep baru saya ya.

Hari ini says ingin berbagi salah satu resep dasar bolu gulung yang Inshaallah failproof dan cocok untuk pemula yang ingin belajar bikin bolu gulung.

Bikinnya simple dan mudah dengan bahan-bahan yang nggak panjang daftarnya 😊 . Bolunya lembut dan enak banget.

Dari resep bolu gulung dasar ini nanti bisa divariasikan rasa dan isiannya juga ya. tinggal gali kreatifitas masing-masing 😊

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Resep Bolu gulung dasar yang mudah dan enak

Oleh: Çitra's Home Diary

Loyang 10"x 13" x 2" (30 x 25 x 4 cm)

Bahan-bahan:

🍥 6 telur. Pisahkan kuning dari putihnya, suhu ruang

🍥 sejumput garam

🍥 90 gr gula kastor (gula pasir butir halus)

🍥 60 gr terigu serba guna (atau protein sedang)

🍥 15 gr pati jagung

🍥 30 gr mentega, lelehkan

🍥 70 gr minyak sayur

🍥 1 sdt vanilla ekstrak/ essens

Isian:

Buttercream atau whipped cream

Cara membuat:

1. Panaskan oven suhu 200℃. Olesi loyang dengan margarin tipis-tipis lalu alasi dengan kertas baking, sisihkan.

2. Lelehkan mentega dan campur dengan minyak sayur, tambahkan vanilla ekstrak/esens, sisihkan.

Ayak jadi satu terigu dan pati jagung, sisihkan.

3. Dalam mangkok mixer yang bersih, kocok putih telur dan sejumput garam hingga berbusa banyak. Tambahkan gula kastor secara bertahap sambil tetap dikocok hingga gula larut dan sampai hard peak.

4. Masukkan kuning telur satu persatu ke kocokan putih telur sambil tetap dikocok kecepatan tinggi. Kocok rata tiap penambahan kuning telur. Mixer hingga mengembang dan pucat.

5. Ayak dan campurkan bahan kering, kocok dengan kecepatan rendah sampai tidak ada gumpalan tepung saja. Ambil adonan kurang lebih ¼ bagian lalu masukkan ke campuran minyak+ mentega leleh, aduk balik hingga rata dan tidak ada bahan cair yang terlihat.

Lalu tuang kembali ke mangkok sisa adonan dan aduk balik hingga rata.

6. Tuang ke loyang yang sudah disiapkan, angkat mangkok agak tinggi ketika menuang adonan agar mengurangi gelombang udara dalam adonan. Ratakan dengan spatula dan hentakkan loyang ke meja kerja untuk mengeluarkan gelembung udara dalam adonan.

7. Taruh di rak bagian tengah dan panggang kurleb 12-13 menit atau sampai matang. Jika cake bagian tengah di tekan pelan, permukaan cake akan membal (spring back). Keluarkan dari oven dan taruh di rak pendingin.

Note: Kenali kondisi oven masing-masing. Sesuaikan suhu dan waktu memanggang sesuai kondisi oven.

Penyelesaian:

Sediakan kertas baking yang lebar, ambil bolu dan balikkan hingga bagian bawah ada diatas. Kelupas kertas bakingnya. Lalu olesi cake dengan buttercream atau whipped cream secara rata.

Lalu gulung dari bagian yang lebih lebar. Set-kan dengan bantuan penggaris panjang hingga gulungan rapat. (Lihat video diatas ya).

Bungkus dengan kertas bakingnya dan simpan dalam lemari es paling tidak 2 jam sebelum dipotong dan dihidangkan.

Selamat mencoba, semoga bermanfaat.

Happy baking.

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If you making this recipe, please let me know.

Use hashtag #citrashomediary_recipe and tag me 😊 Send me some 💚

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