Rolled Sponge Cheese Cake ~ Bear Pattern (Kue Bolu)

 

I saw a new way of doing rolled cake in Japan, they can make pattern on the cake itself, so I google around of how to do it and so I found this on youtube on how to do the pattern.

 

For the direction on the pattern, follow the youtube below.

 

Ingredients

1 egg white

30g granulated sugar

40g flour - if making chocolate pattern substitute 20g for cocoa powder

20g butter- room temperature

Natural food coloring, fruit syrup or any food coloring of your preference.

 



 

 

I always like to eat the Indonesian way of doing the butter cream, if you ever go Medan, you sure not going to miss the famous Meranti Kue Bolu. So let me share with you the recipe for the rolled cake and the cream.

 

For the cake:

Ingredients:

((Egg Yolk Batter))

3 egg yolks

20g (0.7oz.) granulated sugar

40ml cooking oil

40ml milk

60g (2.1oz.) cake flour

((Meringue))

3 egg whites

40g (1.4oz.) granulated sugar

 

Directions:

1. Separate the eggs and place the whites in a large bowl.

2. For the Egg Yolk Batter, in a bowl, place egg yolks and sugar. Beat them with an electric mixer until white like mayonnaise. Add cooking oil and milk, then mix well with an electric mixer. Sift in cake flour and mix well with a whisk.

3. For the Meringue, in a large bowl, whip egg whites and half of the granulated sugar with an electric mixer until soft peaks form. Then add the rest of the granulated sugar and whip them until firm peaks form.

4. Add 1/3 Meringue into the Egg Yolk Batter and blend well with a whisk. Then add the rest of the Meringue 1/2 at a time and mix well with a spatula. Preheat the oven to 170C (325F). Bake in 10 inch square cake pan at 170 degree for 16-19min.

5. When it's done, cut around the pan sides where there is no silicone baking sheet. Then cover with parchment paper, flip upside down, and place it on a wire rack. Remove the silicone baking sheet, cover with another parchment paper, and leave to cool.

((Syrup))

1. Mix granulated sugar and hot water until dissolved. Then mix liqueur if you like.

2. Flip the cake upside down, and remove the parchment paper at the back. To roll the cake nice and round, cut off both ends diagonally.

3. Make shallow cuts on the surface, approximately 2cm (2/3-inch) apart. Gently brush the cake with syrup.

For the fillings:

 

Ingredients

150g of margarine

50g butter

100g sugar powder

grated cheddar cheese

 

Direction:

1. Whisk the margarine and butter and sugar until soft peaks form.

2. Coat the surface of the cake evenly with the cream (leave an inch at the top).

3, Then place the generous amount of grated cheddar cheese on top of the cream

4. Roll up the cake. Twist the ends of the parchment paper to look like a candy wrapper.

5. Chill in the fridge for a while and ready to serve.

 



 

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