Indonesian Roll Cake (Bolu Gulung)

I am not a baker, but every now and then I love to bake, especially cake that reminds me of my childhood back in Indonesia. I used to have a slice or two of roll cake every time I went to the local market in West-Jakarta with my mom. It is sold basically everywhere. But I loved the one it is cold in local market, more than in Super market. It is softer and more authentic. This recipe is my version of Indonesian roll-cake, even it doesn’t look perfect, but it tastes just like home. 🙂

Total time: 1 hour

Servings: 3-4


6                      Eggs

70 gr                All-purpose flour

80 gr                Sugar

120 gr              Melted butter or margarine

1 tsp                Corn starch

1 tsp                Vanilla extract

1 tsp                SP Emulsifier


  • Prepare a form of 20cm x 20cm, grease the form with butter and place a baking paper underneath. Pre-heat oven in 200-degree Celsius.
  • Using an electric mixer, firstly mix eggs and sugar with medium speed.
  • Slowly add one by one all ingredients.
  • Increase the speed to high. Mix for about 5-10 minutes until the color turns pale. Turn it off.
  • Ready to pour the mix into the form.
  • Tap the form until the mix is well spreaded.
  • Bake for about 20-25 minutes. You can check if the cake is fully cooked, by using a tooth pick. Stick the tooth pick into the cake, and if there is still some left-over mix in the tooth pick, it means it is not ready yet.
  • Once the cake is cooked, take it out from the oven. Let it cool for about 5-10 minutes.
  • Prepare another baking paper. Place the cake upside-down. Peel off the baking paper. Spread the marmalade.
  • Roll the cake using baking paper with a little pressure. Before serving, I would suggest to keep it in the fridge for at least half an hour until it’s the cake is fully cooled and nicely stick together.
  • Slice them and Ready to serve.

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