Hello, I’m Clara. Today, we’re going to prepare sakura roll cake with the fragrance of spring recipe. Never skip a recipe of the day again. Here are our most recent easy family recipes to try. This time, I’m gonna make it a little bit tastier. This will be really delicious. Not to mention, it’s super satisfying.
Sakura Roll Cake with the Fragrance of Spring Recipe
Sakura Roll Cake with the Fragrance of Spring is one of the most favored of recent trending meals on earth. It’s enjoyed by millions every day. It is simple, it’s quick, it tastes yummy. They are fine and they look wonderful. Sakura Roll Cake with the Fragrance of Spring is something that I’ve loved my whole life.
To be with this particular recipe, we must first prepare a few ingredients. You can cook sakura roll cake with the fragrance of spring using 12 ingredients and 9 steps. Here is how you cook that.
The ingredients needed to make Sakura Roll Cake with the Fragrance of Spring:
- Take Cake batter:
- Take 3 Eggs
- Get 60 grams Sugar
- Get 50 grams Cake flour
- Make ready 4 Salt preserved sakura leaves
- Make ready For the sakura syrup:
- Make ready 4 tbsp each Sugar, water
- Make ready 2 leaves Salt-preserved sakura leaves
- Make ready For the sakura cream:
- Prepare 150 ml Heavy cream
- Make ready 1 tsp Gelatin powder
- Make ready 1 Garnish: salt-preserved sakura blossoms
Steps to make Sakura Roll Cake with the Fragrance of Spring:
- Soak the powdered gelatin in one tablespoon water. Quickly rinse the sakura leaves in water, and dry them off. Place the leavesfor the batter on a paper towel, and microwave for about a minute. Use a mill, etc., to pulverize it into a powder. Sift the flour. Line a cookie sheet with parchment paper. Preheat the oven to 180℃.
- Sakura Cake Batter: Break an egg into a bowl, and over a hot water bath stir it until it thickens. Add the sugar in three batches, whisking throughly each time. Remove from the hot water temperature when the mixture reaches body temperature. Whisk until the mixture forms ribbons.
- Add 1 tablespoon water to the mixture and mix. Add the flour and sakura leaf powder in three batches, mixing thoroughly each time. (The cake will have a rough texture if you don’t mix it enough).
- Pour the batter into the pan all at once without using a spatula. Use the last bit of batter in the bowl to fill in the corners of the pan since it will just harden. Lightly tap the pan to remove the air. Bake in the oven for 10-12 minutes, and then let cool after baking.
- Sakura Syrup: Combine the shredded sakura leaves, water, and sugar in a pot and heat on low. Increase to medium once it reaches a gentle boil. Let boil for several seconds, and then turn off the heat. Remove the sakura leaves from the pot. Remove any hard bits, and finely mince. (I have only used half of the sakura leaves in the photo).
- Sakura Cream: Combine heavy cream with 2 tablespoons of the sakura syrup from Step 5 and minced sakura leaves in a bowl, and beat lightly. Take this chance to remove the baked cake from the oven. Dissolve the gelatin in the microwave, place into a bowl, and lightly beat over an ice water bath, chilling it to the point to where it is thick enough to easily spread on the cake.
- Finishing Touches: Coat the surface of the cake with the sakura syrup from Step 5 and sakura cream from Step 6. Roll it up, chill in the fridge for about an hour, and it is done.
- Make 3 cuts into the end before rolling it up. Cut the end off one side and use it as the core. Coat the core with syrup and cream as well to make it easier to roll up.
So that is going to wrap this up for this special dish sakura roll cake with the fragrance of spring recipe. Thank you very much for your time. I’m sure you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Let’s cook!
