Traditional Indonesian Kue Bolu Recipe

Ingredients

4 large eggs
200 grams granulated sugar
200 grams all-purpose flour
200 grams unsalted butter, melted
1 teaspoon vanilla extract
1 teaspoon baking powder
1/2 teaspoon salt

Steps and instructions

Preheat your oven to 350 degrees F (175 degrees C) and grease a loaf pan.
In a large mixing bowl, beat the eggs and sugar together until they are light and fluffy.
Sift the flour, baking powder, and salt into the egg mixture, stirring until just combined.
Add the melted butter and vanilla extract to the flour mixture, mixing until the batter is smooth.
Pour the batter into the prepared loaf pan, spreading it evenly with a spatula.
Bake for 45 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool in the pan for 10 minutes, then remove it from the pan and transfer it to a wire rack to cool completely.

Tools for making

Mixing Bowl - A large bowl to mix the ingredients.
Whisk - Used to beat the eggs and sugar together.
Sifter - To sift the flour, baking powder, and salt.
Spatula - To evenly spread the batter in the loaf pan.
Loaf Pan - A baking pan specifically designed for making loaf-shaped cakes.
Toothpick - Used to test the doneness of the cake by inserting it into the center.
Wire Rack - To cool the cake after removing it from the pan.
Oven - To bake the cake at the specified temperature.
Grease - To prepare the loaf pan for baking by greasing it.

Recipe variations

Replace the all-purpose flour with whole wheat flour for a healthier option.
Add a teaspoon of lemon zest or orange zest to the batter for a citrusy flavor.
Mix in 1/2 cup of chocolate chips or chopped nuts into the batter for added texture.
Try using brown sugar instead of granulated sugar for a richer flavor.
Add a teaspoon of ground cinnamon or nutmeg to the batter for a warm and aromatic taste.
For a gluten-free option, substitute the all-purpose flour with a gluten-free flour blend.
Experiment with different extracts such as almond, coconut, or rum for unique flavor profiles.
Top the cake with a cream cheese frosting or a dusting of powdered sugar for added sweetness.
Make it a marble cake by dividing the batter in half and mixing cocoa powder into one half before swirling it into the plain batter.
For a vegan version, replace the eggs with a suitable egg substitute like applesauce or mashed bananas.

Recipe overview

Kue Bolu, also known as Indonesian sponge cake, is a simple yet delightful dessert that is light, fluffy, and irresistibly delicious. This straightforward recipe will guide you through the process of creating this traditional cake, using common pantry staples. Its delicate sweetness and buttery flavor make it a perfect companion for your afternoon tea or coffee. The golden crust and soft, airy interior will transport your taste buds straight to the vibrant streets of Indonesia. Expect a baking journey that offers a taste of Southeast Asia right in your kitchen.

Common questions

Can I use a different type of flour? Yes, you can use cake flour instead of all-purpose flour for a lighter texture.
Can I use salted butter instead of unsalted butter? Yes, you can use salted butter, but make sure to reduce the amount of salt in the recipe accordingly.
Can I add any other flavors to the cake? Absolutely! You can add zest from citrus fruits, such as lemon or orange, or even a hint of spices like cinnamon or nutmeg to enhance the flavor.
Can I use a different size of pan? The recipe is designed for a loaf pan, but you can use a round cake pan or a square baking pan of a similar size as well. Just keep in mind that the baking time may vary slightly.
Can I make this recipe gluten-free? Yes, you can use a gluten-free flour blend instead of all-purpose flour to make a gluten-free version of this cake.
Can I freeze the cake? Yes, you can freeze the cake. Allow it to cool completely, wrap it tightly in plastic wrap or aluminum foil, and store it in the freezer for up to 2 months.

Serving dishes and utensils

Mixing Bowl - A large bowl for mixing the ingredients together.
Loaf Pan - A baking pan in the shape of a loaf for baking the cake.
Spatula - A kitchen tool used for spreading the batter evenly in the pan.
Wire Rack - A rack used for cooling the cake after it is baked.
Toothpick - Used to check if the cake is done by inserting it into the center.

Origin stories

Kue Bolu, also known as Indonesian sponge cake, has a long-standing tradition in the diverse culinary world of Indonesia. Its presence is always expected at every special occasion, from birthdays to the traditional "ngopi" coffee time. The word "bolu" itself is derived from the Dutch word "bol", meaning "ball", which reflects the common round shape of the cake. Throughout the years, many variations of Kue Bolu have evolved, each one bearing the unique touch of the locale and its people, making it a sweet embodiment of Indonesia's rich cultural heritage.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.

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