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
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.