Sakura cake roll
Overview
How to cook Sakura cake roll at home
Tags
Ingredients
Steps
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Have all materials ready.
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Soak the salted cherry blossoms in cold boiled water, wash, drain and set aside.
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Soften butter in water.
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Sift low-gluten flour and set aside.
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After the softened butter is warm, add the sifted cake flour and about a quarter of a teaspoon of salt, and stir quickly with a rubber spatula.
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Take 5 eggs and separate the yolks and whites respectively.
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These are five separated egg yolks.
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Beat five egg yolks and one whole egg, add 20 grams of sugar, pour in milk and stir evenly.
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Pour the egg yolk batter into the butter batter in three batches and mix evenly.
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Add the remaining 40 grams of sugar into the 5 egg whites in three batches, and beat with an electric whisk until wet peaks form. (It can flow when picked up, and the dripping shape can remain unchanged on the egg whites)
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Mix the beaten egg whites with the egg yolk paste in portions.
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This is the mixed cake batter.
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Pour into a baking tray lined with baking paper, smooth it out slightly, and tap the bottom of the baking tray to pop out some air bubbles.
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Arrange the drained cherry blossoms on top of the cake batter.
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Preheat the oven to 180 degrees and bake on the middle rack for 20 minutes. Place the baked cake on the grill for a while, covering it lightly with a layer of plastic wrap to prevent it from drying out.
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How to make the cream sandwich filling: Add 50 grams of fine sugar to the light cream in 3 batches, and beat over ice until it is not flowing.
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Add some strawberry powder and beat evenly.
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Place the baked cake piece face down on the baking paper, carefully peel off the baking paper at the bottom, and spread the whipped cream evenly.
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Gently roll it up from one side with baking paper. After it is completely rolled, wrap it in baking paper and put it in the refrigerator for 30 minutes before eating.
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Finished product picture.
