Bolu Gulung (Rainbow Swiss Roll)

There’s a rainbow themed contest at instructables.com that I would like to enter, so I baked this following Swiss roll 😀

It is using my go to recipe for bolu gulung (Indonesian word for Swiss roll) that is soft and just all around nice 🙂

You can fill the center with whatever you wish, from ganache, to whipped cream, but for today, I have SMBC (Swiss meringue buttercream) as the cream!

Equipments

Stove top steamer

Rectangular baking pan (as shown)

Parchment paper

Cooking oil

Ziplock bags or piping bags

For Cake:

75 g sugar

3 yolks

2 egg whites

1/2 tsp emulsifier (such as Sp, Ovalet, VX – can be purchased at specialty store for bakers, online, and/or Asian stores)

1 tsp vanilla essence

40 g flour

5 g cornstarch

5 g milk powder (I got mine full cream at Bulk Barn. You can use skim milk powder from Walmart or even coffee creamer)

a pinch of salt

50 ml oil

food color (I use 5 differ colors)

Preheat steamer for about 15 minutes on high heat then turn heat to super low

In a bowl, mix dry ingredients (flour, salt, milk powder, cornstarch)

In a separate bowl, beat yolks, egg whites, sugar, emulsifier, vanilla essence until fluffy and thickened, over high speed

Lower speed to medium and beat in flour mixture

Beat in oil until combined well

Divide batter into 5 bowls and add food coloring into each bowl

Pour each colored batter into ziplock bags and snip the corner

Pipe batter alternating one to another on parchment lined baking pan which already greased with oil

Turn up oven heat to high again and steam cake for 10 minutes

On table, place a clean parchment paper and turn over steamed cake on paper

Peel off paper from cake that was used for steaming

Roll cake slowly and let it stand for 10 minutes

For Cream (I use Vanilla Swiss Buttercream)

60 ml pasteurized egg whites

226 g icing sugar

1 lb unsalted butter

a pinch of salt

1 tbsp vanilla essence (subs with other flavor according to your liking!)

Mix egg whites with icing sugar then beat to combine

Beat in butter a little at a time until fluffy and creamy

Beat in a pinch of salt followed with vanilla essence

Unroll cake and spread buttercream

Reroll cake and slice to serve

Yummo!

Bolu Gulung (Rainbow Swiss Roll)

Equipment

  • Stove top steamer
  • Rectangular baking pan (as shown)
  • Parchment paper
  • Cooking oil
  • Ziplock bags or piping bags

Ingredients

Cake

  • 75 g sugar
  • 3 yolks
  • 2 egg whites
  • 1/2 tsp emulsifier such as Sp, Ovalet, VX – can be purchased at specialty store for bakers, online, and/or Asian stores
  • 1 tsp vanilla essence
  • 40 g flour
  • 5 g cornstarch
  • 5 g milk powder I got mine full cream at Bulk Barn. You can use skim milk powder from Walmart or even coffee creamer
  • a pinch of salt
  • 50 ml oil
  • food color I use 5 differ colors

Buttercream

  • 60 ml pasteurized egg whites
  • 226 g icing sugar
  • 1 lb unsalted butter
  • a pinch of salt
  • 1 tbsp vanilla essence subs with other flavor according to your liking!

Instructions

Cake

  • Preheat steamer for about 15 minutes on high heat then turn heat to super low
  • In a bowl, mix dry ingredients (flour, salt, milk powder, cornstarch)
  • In a separate bowl, beat yolks, egg whites, sugar, emulsifier, vanilla essence until fluffy and thickened, over high speed
  • Lower speed to medium and beat in flour mixture
  • Beat in oil until combined well
  • Divide batter into 5 bowls and add food coloring into each bowl
  • Pour each colored batter into ziplock bags and snip the corner
  • Pipe batter alternating one to another on parchment lined baking pan which already greased with oil
  • Turn up oven heat to high again and steam cake for 10 minutes
  • On table, place a clean parchment paper and turn over steamed cake on paper
  • Peel off paper from cake that was used for steaming
  • Roll cake slowly and let it stand for 10 minutes

Buttercream

  • Mix egg whites with icing sugar then beat to combine
  • Beat in butter a little at a time until fluffy and creamy
  • Beat in a pinch of salt followed with vanilla essence

Swiss Roll

  • Unroll cake and spread buttercream
  • Reroll cake and slice to serve
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