Bolu Gulung

Happy Monday!

Eid Mubarak to those who celebrate Eid ul Fitr. I wish you for many blessings 😊

Back to school today. After 2 weeks of Spring break, 1st day returning to school is always meh for my household 😅 At least it’s not crazy snowing, just very light flurries that we didn’t even notice until we opened the blinds up at the house. Only then we could see whiteness on the cars, on the roof 😊

Went for a walk with my little family yesterday afternoon. It was my 1st time, after a whole month fasting. During fasting I only walked on the treadmil. Now that fasting is over, I went for a walk outside. The chilly air was refreshing. Altho night time still cold that puddles freeze up, in the afternoon, the air is lovely for walking around the neighborhood.

Anyhoo!

Today’s recipe is Bolu Gulung (Swiss Roll). My oldest loves wild blueberry jam (tastes similar to regular blueberry jam, but somehow nicer), so he requested the filling to be wild blueberry jam.

2 eggs
4 yolks
1 tbsp sweetened condensed milk
1/4 c + 1 tbsp sugar (38 g)
1/4 c flour (38 g)
1/4 tsp BP
38 g unsalted butter, melt
Wild Blueberry jam

Mix flour and baking powder, set to side

In a bowl, cream eggs, sugar and condensed milk til frothy and combined well

Stir in dry ingredients, and followed with melted butter

Pour batter onto parchment lined 20×20 cm square pan

Bake cake at preheated 400-410 F for 10 mins, then flip the pan onto a greased parchment line paper

Peel parchment line from cake and spread jam

Roll cake slowly and carefully so it won’t crack

Chill in the fridge for 2 H, unroll, slice and serve

Enjoy!

Print Recipe

Bolu Gulung

Wild Blueberry Swiss Roll

Servings: 0

Ingredients

• 2 eggs
• 4 yolks
• 1 tbsp sweetened condensed milk
• 1/4 c + 1 tbsp sugar 38 g
• 1/4 c flour 38 g
• 1/4 tsp BP
• 38 g unsalted butter melt
• Wild Blueberry jam

Instructions

• Mix flour and baking powder, set to side
• In a bowl, cream eggs, sugar and condensed milk til frothy and combined well
• Stir in dry ingredients, and followed with melted butter
• Pour batter onto parchment lined 20×20 cm square pan
• Bake cake at preheated 400-410 F for 10 mins, then flip the pan onto a greased parchment line paper
• Peel parchment line from cake and spread jam
• Roll cake slowly and carefully so it won’t crack
• Chill in the fridge for 2 H, unroll, slice and serve

Video