Soft, pillowy cake rolled up with a burst of sweet strawberry filling nestled inside – the Bahulu Gulung (Malay Roll Cake) is a delightful combination of fluffy cake and juicy strawberry goodness, creating a perfect harmony of flavors and textures that’s simply irresistible. 
With its charming rolled shape and vibrant strawberry filling, the Bahulu Gulung is not just a treat for the taste buds, but also a feast for the eyes. Whether enjoyed as a festive dessert or a special indulgence, the Bahulu Gulung is sure to leave you craving for more.
Ingredients:
250 g strawberries, stems removed, cut in half
250 g caster sugar
15 g lemon juice
150 g plain flour
1⁄8 tsp baking soda
1⁄2 tsp baking powder
1⁄8 tsp salt
5 eggs, Grade A
2 tsp vanilla extract
Preparation
1. Place strawberries, 100 g sugar and lemon juice in mixing bowl, chop 5 sec/speed 5. Scrape down sides of mixing bowl using spatula.
2. Cook 15 min/120°C/speed 2. Transfer to a bowl and allow to cool. Clean and dry mixing bowl.
3. Preheat oven to 200°C. Grease and line 4 baking tins (20 cm x 20 cm x 2.5 cm) with baking paper.
4. Place flour, baking soda, baking powder and salt in mixing bowl, start Turbo/2 sec/1 times. Transfer to a bowl and set aside.
5. Insert butterfly whisk, add eggs, 150 g sugar and vanilla extract, mix 10min/speed 4.
6. Add reserved flour mixture, mix 1 min/speed 1.
7. Remove butterfly whisk, pour batter into prepared baking tins (approx. 145 g each tin). Tap cake tin on top of kitchen counter to remove air bubbles. Bake for 5 – 10 minutes (200°C).
8. Remove from baking tins and let cool for 5 minutes. Peel off baking paper from cakes and place it on a new baking paper. Spread a thin layer of reserved strawberry sauce then roll up firmly using baking paper (see tips). Cut the cakes in slices and serve.
Tips:
Strawberry sauce should be slightly runny.
Wrap cakes with cling wrap to hold their shape if not cut immediately.
Recipe contributed by Suriya Abdullah.