Hello, I’m Laura. Today, I’m gonna show you how to make strawberry and sakura matcha roll cake for girls’ day recipe. Never miss today’s recipe. This is a easy recipe to try and is one of my family food recipes. Nowadays, I’m gonna make it a little bit more unique. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Strawberry and Sakura Matcha Roll Cake for Girls’ Day Recipe
Strawberry and Sakura Matcha Roll Cake for Girls’ Day is one of the most well liked of recent trending meals in the world. It is easy, it is fast, it tastes delicious. It’s appreciated by millions every day. Strawberry and Sakura Matcha Roll Cake for Girls’ Day is something which I’ve loved my whole life. They are fine and they look wonderful.
To be with this recipe, we have to prepare a few components. You can cook strawberry and sakura matcha roll cake for girls’ day using 10 ingredients and 28 steps. Here is how you cook that.
The ingredients needed to make Strawberry and Sakura Matcha Roll Cake for Girls’ Day:
- Make ready For the roll cake batter:
- Take 4 large Eggs
- Prepare 65 grams (A) Cake flour
- Prepare 10 grams (A) Matcha
- Get 80 grams Sugar
- Make ready 30 grams (B) Heavy cream
- Get 170 grams (C) Heavy cream
- Make ready 15 grams (C) Sugar
- Take 1 Strawberries
- Make ready 1 Salt-preserved sakura blossoms
Steps to make Strawberry and Sakura Matcha Roll Cake for Girls’ Day:
- Quickly wash the preserved sakura blossoms by soaking them in water to remove the excess salt.
- Mix together the (A) ingredients and sift. Make sure the eggs are at room temperature. Boil the water to be used for the double boiler.
- After leaving to soak for about 10 minutes, pat dry the sakura blossoms with a paper towel.
- Line a baking tray with parchment paper and scatter the sakura blossoms on top.
- Beat the eggs and add the sugar. Start whipping it over the double boiler.
- Once the egg mixture is warm to the touch, remove from the double boiler.
- *Warm the (B) heavy cream with the water used in the double boiler.
- Beat the egg mixture until you can draw an S on the surface of the batter.
- Sift the (A) ingredients once again as you add it to the batter little by little.
- Distribute the flour by mixing with a rubber spatula.
- Then fold thoroughly by scooping up the mixture.
- Add one half of a ladle’s worth of batter into the (B) heavy cream and mix.
- Add the mixed cream into the batter and mix thoroughly.
- Pour the batter into the baking tray on top of the cherry blossoms.
- Bake in the oven for 12 to 14 minutes at 190℃.
- When it has finished baking, lightly drop the pan onto the counter to release the steam.
- Cover with parchment paper or similar so that it doesn’t dry out and leave to cool.
- Add the sugar to the (C) heavy cream and whip.
- Once the sponge is cool, turn it over and slowly remove the paper.
- Turn it over once again and cut off the seam end diagonally.
- Turn the sponge vertically and spread the (C) cream onto the sponge. (The end closer to you should be thicker.)
- Cut the thin ends of the strawberry off.
- Embed the strawberries into the cream so that they stick closely to each other.
- With the strawberries in the center, roll the sponge up.
- Wrap the roll in cling film and let it rest in the refrigerator. *More than one hour at the very least. If you can, let it rest for half a day.
- Once it has thoroughly cooled and the sponge has set, you’re done.
- The somewhat strong matcha spongecake goes well with both black tea and Japanese tea.
- Here’s a hina doll roll cake for those with adult palates. It has matcha, strawberries, and cream.
So that’s going to wrap this up with this exceptional dish strawberry and sakura matcha roll cake for girls’ day recipe. Thank you very much for your time. I’m sure you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Happy cooking.
