Dairy-Free Classic Bolu (Indonesian Sponge Cake)
Fluffy, tender, and delightfully light, this Dairy-Free Classic Bolu brings the beloved Indonesian sponge cake to your kitchen — minus the dairy! Perfect for those with dietary restrictions, this recipe achieves its signature airy texture through a delicate balance of whipped eggs and carefully folded dry ingredients. Made with pantry staples like all-purpose flour, cornstarch, and neutral oil, this bolu is subtly sweetened and delicately flavored with vanilla. Whether enjoyed on its own or as a base for layered desserts, this versatile treat is both simple to make and elegantly satisfying. Ready in just an hour, it’s a perfect centerpiece for tea time or special occasions.
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Ingredients
- 120 grams All-purpose flour
- 20 grams Cornstarch
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 150 grams Sugar
- 4 large Eggs
- 1 teaspoon Vanilla extract
- 60 milliliters Oil (neutral-flavored such as vegetable or canola)
- 60 milliliters Water
Directions
Step 1
Preheat your oven to 350°F (175°C) and line the bottom of an 8-inch (20 cm) round cake pan with parchment paper. Do not grease the sides.
Step 2
In a medium bowl, sift together the all-purpose flour, cornstarch, baking powder, and salt. Set aside.
Step 3
In a large mixing bowl, beat the eggs with an electric mixer on high speed until frothy.
Step 4
Gradually add the sugar to the eggs while continuing to beat, and keep mixing on high speed until the mixture is pale and thick, about 7-10 minutes.
Step 5
Reduce the mixer speed to low and add the vanilla extract, followed by the oil and water, mixing just until incorporated.
Step 6
Gently fold the dry ingredients into the egg mixture in three additions, using a spatula to ensure that no lumps remain. Be careful not to overmix, which can deflate the batter.
Step 7
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Step 8
Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Step 9
Once baked, immediately run a knife around the edges of the cake pan to loosen it, then invert the pan onto a wire rack and carefully remove the parchment paper.
Step 10
Allow the cake to cool completely before slicing and serving.
Nutrition Facts
| Serving size | (622.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1933.6 |
| Total Fat 80.7g | 0% |
| Saturated Fat 10.7g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 744mg | 0% |
| Sodium 1920.4mg | 0% |
| Total Carbohydrate 263.3g | 0% |
| Dietary Fiber 3.4g | 0% |
| Total Sugars 151.2g | |
| Protein 37.6g | 0% |
| Vitamin D 164IU | 0% |
| Calcium 134.5mg | 0% |
| Iron 9.3mg | 0% |
| Potassium 417.2mg | 0% |
Source of Calories