Hello, I’m Kate. Today, I will show you a way to prepare strawberry and sakura matcha roll cake for girls’ day recipe. Never miss a recipe of the day again. Here are our most recent very simple family recipes to try. This time, I’m gonna make it a 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 current trending foods on earth. It’s easy, it is fast, it tastes delicious. It’s appreciated by millions daily. Strawberry and Sakura Matcha Roll Cake for Girls’ Day is something that I’ve loved my whole life. They are nice and they look wonderful.
To get started with this recipe, we have to first prepare a few ingredients. 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:
- Prepare For the roll cake batter:
- Prepare Eggs
- Prepare (A) Cake flour
- Make ready (A) Matcha
- Prepare Sugar
- Prepare (B) Heavy cream
- Prepare (C) Heavy cream
- Prepare (C) Sugar
- Take Strawberries
- Get Salt-preserved sakura blossoms
Instructions 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 it up for this special dish strawberry and sakura matcha roll cake for girls’ day recipe. Thanks so much for reading. I’m sure you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Let’s cook!
