Pandan Chocolate Marble Swiss Roll Cake / Bolu gulung marble pandan coklat

Resep dalam Bhs İndonesia ada di bagian bawah

Selam everybody......... merhaba from Türkey.

İf you are my regular reader you should already know that İ love baking Swiss roll more than cake.

İ made them more than a dozen times with various recipes.

You can check all my Roll Cake collections on "Swiss Roll Cake" category.

İt's quick and finish so fast cause İ have small family member.

İf you never make roll cake before you may wonder how is it.

İt’s really just a rolled sponge cake with a filling – usually, though not always, jam – then slice sideways to serve. Everybody will love it.

İt's best treat for any occasions; tea time, coffee time or just hang out with your friends doing your hobby together.

And if ever baked them before..try this recipe. Nothing more adventurous and fun for bakers than trying new recipe and out from "comfort zone" using regular recipe.

This recipe modified from my previous chocolate roll cake. İ am using pandan and black forrest paste for making beautiful marble effect which İ love.

İ got those paste from my homeland. You can try to find those at Asian store or online. Fell free to use your local brand.

Pandan Chocolate Marble Swiss Roll Cake recipe

For one pan 37 x 24 x 4 cm or 30 x 30 x 4 cm baking tray ( İ use 35 x 25 x 4 cm)
İngredients:

6 Medium Size Egg Yolks
60 g Milk
60 g Oil
¼ tsp fine Salt
110 g AP Flour
10 g cornstarch
6 Medium Size Egg Whites
1 tsp cream of tartar (optional; you can use lemon juice)
120 g caster Sugar
½ Tbsp pandan paste
½ Tbsp black forrest paste (you can replace with dark cocoa powder)

Filling:

any jam you like or butter cream, İ use apricot jam.

How to:

1) Pre heat oven at 140°C. Line your baking tray with parchment paper, make sure it wider than the tray. Set a side.

2) İn mixing bowl, stir together egg yolks, oil, milk and salt. Using wooden spoon or wire whisk, stir them to well combine.

3) Sift in flour and cornstarch and continue to whisk until well combine. Set a side

4) İn another clean bowl (preferred glass or stainless steel) , place egg white with cream of tartar, Using electric mixer start to whisk until foamy. Add sugar gradually in 3 batches while whisking.

Continue to beat the white until formed stiff peak.

5) Take ⅓ (one third) of meringue to the yolk. Mix to combine use wire whisk. Then pour back the brown batter to the white. Carefully fold the batter until completely mixed using rubber spatula. Divide batter into 2 equal part. Add paste into each part and fold to combine, careful not to deflate the batter.

6) Pour slowly alternately into prepared pan, fill each edges with batter using rubber spatula then jiggle the pan to flatten the surface. Using chopstick or knife, swirl the batter to make marble pattern. Bang few time the pan to flatten and release the air bubbles.

Lower the oven to 120°C then bake for 20 minutes, then 160°C for 8 minutes. (sometimes İ baked at 150°C for 20 mnt, then 180°C for 5 mnts)
Note: recognize your own oven. Different condition may produce different result.

7) Remove from oven then chill over cooling rack. Turn over the cake (bottom part up) 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 and store in refrigerator about 30 minute until it set before slice it.

Enjoy. and happy baking 😍

BAHASA İNDONESİA

Assalamu'alaykum.... Merhaba from Türkey.

Bolu gulung, kudapan yang paling sering saya bikin buat teman minum teh. Ringan dan praktis membuatnya.

Kesukaan suami.. saya juga deh *ngaku 😖
Si kecil sih suka juga asal fillingnya buttercream atau heavy cream. Dia gak suka kalau isinya jam... ppfff..

Karena saya suka corak marmer (atau zebra) untuk kek-kek saya...maka kali ini pengen bikin bolu gulung aroma pandan dan coklat dengan corak marmer.

Resep saya modifikasi dari bolu gulung coklat yang sebelumnya sudah pernah saya posting.

Jika mau lihat resep bolu gulung yang lainnya bisa dilihat pada kategori "Swiss Roll Cake / bolu gulung" .

Resep Bolu Gulung marble pandan cokelat.

untuk loyang 37 x 24 x 4 atau 30 x 30 x 4 cm ( saya gunakan 35 x 25 x 4 cm )

Bahan-bahan:

6 telur ukuran sedang, pisahkan kuning dan putihnya, SUHU RUANG
60 g susu cair
60 g minyak
¼ sdt garam halus
110 g terigu serba guna
10 gr pati jagung (misal; maizena)
1 sdt cream of tartar (bisa gunakan perasan jeruk limau)
120 g gula kastor (gula pasir butir halus)
½ sdm pasta pandan
½ sdm pasta black forrest (bisa pakai bubuk coklat)

Filling:

butter cream atau selai sesuai selera

Cara membuat:

1) Panaskan oven suhu 140°C. Alasi loyang dengan kertas baking, sisihkan.

2) Campur jadi satu; kuning telur, susu cair, minyak, dan garam. Aduk dengan sendok kayu atau wire whisk hingga tercampur rata.

Ayak dan campurkan tepung terigu danpati jagung, aduk lagi hingga rata. Sisihkan.

3) Kocok putih telur dan cuka dalam wadah yang bersih, kocok hingga berbusa banyak. Masukkan gula kastor sedikit demi sedikit sambil terus dikocok hingga stiff peak.

4) Ambil ⅓ meringue dan campurkan ke adonan kuning telur, aduk rata hingga tercampur. Lalu tuang kembali adonan ke kocokan putih telur / meringue, aduk balik dengan spatula hingga rata. Bagi adonan menjadi 2 bagian sama rata, campur masing-masing dengan pastapandan dan pasta BF, aduk balik hingga tercampur rata.

5) Tuang secara bergantian ke loyang yang sudah disiapkan, ratakan ke tiap sisi loyang. Lalu buat corak marmer dengan sumpit atau pisau kecil. Hentakkan loyang ke meja beberapa kali untuk mengelurkan gelembung dalam adonan.

6) Panggang pada suhu 120°C , 20 menit, lalu naikkan suhu 160°C dan lanjutkan panggang kurleb 8 menit lagi hingga matang.

(Kadang saya panggang suhu 150°C kerleb 20 mnt, lalu 180°C kurleb 5 mnts)

Note: kenali oven masing-masing, kondisi yang berbeda menghasilkan panas yang berbeda.

7) Angkat dari oven dan dinginkan diatas rak pendingin. Balikkan dan kelupas kertas bakingnya, olesi dengan filling lalu gulung dan padatkan. Bungkus dengan kertas baking lain yang bersih dan simpan dalam lemari es kurleb 30 menit sebelum dipotong.