Low Sodium Classic Bolu (Indonesian Sponge Cake)
Delight in the delicate charm of Low Sodium Classic Bolu, a healthier twist on the beloved Indonesian sponge cake. This airy and fluffy cake is made with just a handful of wholesome ingredients, including unsalted butter and no added salt, making it perfect for those watching their sodium intake. The light, cloud-like texture is achieved through careful whipping of egg whites to stiff peaks and a gentle folding technique, ensuring every bite melts in your mouth. With a subtle hint of vanilla and a golden, tender crumb, this cake is both simple and elegant. Ideal for a light dessert or a mid-day treat, it pairs wonderfully with fresh fruit, a dollop of whipped cream, or on its own. Ready in under an hour, this low-sodium version of a classic will quickly become a household favorite for guilt-free indulgence.
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Ingredients
- 150 grams All-purpose flour
- 125 grams Granulated sugar
- 6 large Eggs
- 50 grams Unsalted butter
- 1 teaspoon Baking powder
- 1 teaspoon Vanilla extract
- 50 milliliters Whole milk
Directions
Step 1
Preheat your oven to 170°C (340°F) and line a 9-inch round cake pan with parchment paper. Grease the sides with a thin layer of unsalted butter.
Step 2
Melt the 50 grams of unsalted butter over low heat and set it aside to cool.
Step 3
Sift the 150 grams of all-purpose flour and 1 teaspoon of baking powder together into a bowl. This ensures a lump-free and airy batter.
Step 4
Separate the 6 eggs into whites and yolks. Place the yolks in a large mixing bowl and the whites in a separate bowl to be used later.
Step 5
Add the 125 grams of granulated sugar to the egg yolks. Using an electric mixer, beat them together on medium-high speed until the mixture becomes pale and fluffy, about 5 minutes.
Step 6
On low speed, gradually add the flour and baking powder mixture into the egg yolk mixture, alternating with the 50 milliliters of whole milk. Mix just until combined.
Step 7
Mix in the cooled melted butter and 1 teaspoon of vanilla extract to the batter. Stir gently until fully incorporated.
Step 8
Clean your mixer’s beaters thoroughly, as any fat residue will prevent your egg whites from whipping up properly.
Step 9
With the clean beaters, whip the egg whites on high speed until stiff peaks form. This should take about 4-5 minutes. The whites should hold their shape when the beaters are lifted.
Step 10
Using a spatula, gently fold the whipped egg whites into the yolk mixture in batches. Be careful not to deflate the batter by over-mixing.
Step 11
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Step 12
Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Step 13
Remove from the oven and allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Step 14
Once cooled, slice and serve the low sodium Bolu as it is, or with your favorite low sodium toppings.
Nutrition Facts
| Serving size | (685.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1866.5 |
| Total Fat 74.5g | 0% |
| Saturated Fat 35.5g | 0% |
| Polyunsaturated Fat 0.1g | |
| Cholesterol 1232.9mg | 0% |
| Sodium 904.5mg | 0% |
| Total Carbohydrate 246.7g | 0% |
| Dietary Fiber 4.1g | 0% |
| Total Sugars 129.4g | |
| Protein 55.2g | 0% |
| Vitamin D 268.7IU | 0% |
| Calcium 263.1mg | 0% |
| Iron 12.2mg | 0% |
| Potassium 671.9mg | 0% |
Source of Calories