Jaman masih kecil dulu siapa sih yang gak tertarik sama Swiss Roll Cake aka Bolu Gulung. Udah capek-capek digulung sama yang bikin eh sama yang makan dibuka gulungannya :D. Kejadian juga sama anak-anak gue. Emaknya udah deg-degan nggulung cakenya, begitu udah dipotong-potong, kuenya dibuka gulungannya sama mereka :P.
Resep ini bukan resep bolgul ala Indonesia yang telornya seabrek-abrek. Cukup 3 telor dan hasilnya empuk dan lembut.
Silahkan dicoba! Bikin bolu gulung gak sesusah yang dibayangin kok
Swiss Roll Cake
1 cup granulated sugar
1/3 cup water
1 tspn vanilla
3/4 cup all-purpose
1 tspn baking powder
1/4 tspn salt
Powdered Confectioner's sugar - for dusting
2/3 cup spreadable raspberry jelly/jam (or any other filling of your choice)
Heat oven to 375 deg F. Line a baking pan, preferably (15 × 10 × 1) inches, with cooking parchment paper or aluminum foil. Spray with non-stick cooking spray.
Beat eggs in small bowl with electric mixer on high speed for about 5 minutes or until very thick and lemon colored. Gradually beat in the granulated sugar. Beat in water and vanilla on low speed. Finally add the flour, baking powder and salt, beating just until batter is smooth. Pour into the prepared pan, spreading out well to form a thin even layer.
Bake for 12 to 15 minutes (NOT MORE) until toothpick inserted in center comes out clean. Spread a clean kitchen towel on the platform and sprinkle some powdered sugar on it. Now loosen the edges of the cake, then turn the whole pan upside down upon the towel. Carefully remove the paper from the top. Trim off the hard edges of the cake, and while its hot, carefully roll cake lengthwise from one end to the other. Keep the roll as tight as possible, but apply very little pressure so as not to crack the cake a lot. A few cracks are normal, so don't worry. it is going to be covered with frosting later! Now refrigerate the rolled cake for 40 mins to an hour. (This was the only change I made from the About recipe video)
Remove the cake from fridge and unroll it gently and remove the towel. Beat the raspberry jelly/jam slightly to soften; it's better to use a spreadable jelly. Now spread it evenly over the cake. Do NOT use a lot of jelly as it would ooze out of the cake once you finish rolling it up again.
Now again roll up the cake, which should be fairly easier this time. If you are not ready to serve, place it in the fridge again, so it becomes a bit harder and easier to slice. When ready to serve, place it on a serving dish, with the seams facing down. Sprinkle generously with confectioners sugar, making sure you cover all the flaked ends or cracks and edges that you incurred while rolling it up. You can even cover the whole cake with chocolate icing or any other frosting. Gently slice at a 30deg angle to form beautiful raspberry swiss rolls.