Hi, I am Kate. Today, I will show you a way to prepare cherry blossom sweet bean paste roll cake recipe. Never skip today’s recipe. This is a easy recipe to try and is one of my family food recipes. This time, I will make it a little bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Cherry Blossom Sweet Bean Paste Roll Cake Recipe
Cherry Blossom Sweet Bean Paste Roll Cake is one of the most favored of recent trending meals in the world. It is appreciated by millions every day. It is easy, it’s fast, it tastes delicious. They’re fine and they look fantastic. Cherry Blossom Sweet Bean Paste Roll Cake is something that I’ve loved my whole life.
To be with this particular recipe, we must first prepare a few components. You can cook cherry blossom sweet bean paste roll cake using 13 ingredients and 12 steps. Here is how you can achieve that.
The ingredients needed to make Cherry Blossom Sweet Bean Paste Roll Cake:
- Prepare 1 Sakura an
- Get Sponge Cake
- Prepare 1 large Egg
- Take 20 grams Sugar
- Get 25 grams Rice flour
- Make ready 2 leaves Salt-pickled sakura leaves
- Take 1 tsp Soy milk or cow’s milk
- Take 1 tsp Vegetable oil
- Take Gyuuhi
- Prepare 25 grams Shiratamako
- Get 15 grams Sugar
- Prepare 40 ml Water
- Get 1 Flour or katakuriko
Steps to make Cherry Blossom Sweet Bean Paste Roll Cake:
- I used an all-purpose tray that I bought from a dollar store for this recipe.
- Let the egg and soy milk warm to room temperature. One you have rinsed the sakura leaves, leave them to soak in fresh water for 2-3 hours to remove the saltiness. Pat the leaves dry and finely chop them.
- Crack the egg into a bowl and whisk it with an electric mixer on high speed. Add the sugar in 3 portions and continue to whisk until the mixture is thick. Then reduce the speed and continue to whisk until smooth.
- Add the rice flour and chopped sakura leaves into the mixture and mix them in gently with the whisk. (Do this by scooping up batter from the bottom and dropping it back into the bowl.) Switch to using a spatula and mix in the soy milk.
- Pour the mixture into a baking tray lined with parchment paper and bake it for 5 minutes at 180°C. Place the cake inside a large plastic bag and leave it to cool.
- Making the gyuuhi Mix the shiratamako and sugar together in a heat-proof container. Add the water and mix further, before covering the container loosely with cling film and heating for 30 seconds in the microwave.
- Take the mixture out of the microwave, give it a quick stir with a spatula, and then put it back in again for another 30 seconds. If it needs more time then heat it for a further 30 seconds. Once glossy, turn the mixture out onto a layer of katakuriko.
- Dust your hands with flour and stretch the mixture out so that it is longer than the sponge. Spread the cherry blossom sweet bean paste over the sponge from Step 5 and place the roll of gyuuhi on top of the edge of the sponge that’s closest to you. Then roll the sponge up in one go.
- Place the roll cake seam-down and wrap it in cling film. Leave the roll to sit for 2-3 hours, then cut into slices, and serve.
- Check outfor how to make homemade cherry blossom sweet bean paste. Store-bought is OK to use as well.
- This is the old photo that I was using for this recipe.
- The roll cake smells even more delicious when wrapped in a sakura leaf.
So that’s going to wrap it up with this special dish cherry blossom sweet bean paste roll cake recipe. Thanks so much for reading. I am confident that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Let’s cook!
