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!
![](https://i0.wp.com/www.indorecipe.com/wp-content/uploads/2020/02/157784411158552761-7-6.jpg?resize=480%2C640&ssl=1)
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)
![](https://i0.wp.com/www.indorecipe.com/wp-content/uploads/2020/02/157784411158552761-8-6.jpg?resize=590%2C590&ssl=1)
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
![](https://i0.wp.com/www.indorecipe.com/wp-content/uploads/2020/02/157784411158552761-9-5.jpg?resize=587%2C587&ssl=1)
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
![](https://i0.wp.com/www.indorecipe.com/wp-content/uploads/2020/02/157784411158552761-10-4.jpg?resize=588%2C588&ssl=1)
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