Sakura chiffon cake roll

Overview

Cherry blossoms stand out in the spring season when all flowers bloom. Use salted cherry blossoms to make baked desserts, which have a salty taste and a light floral fragrance. It is a romantic enjoyment like spring.

Tags

• baking
• children
• cake
• afternoon tea
• chiffon cake
• birthday
• butter
• cake flour
• egg white
• egg yolk
• pickled cherry blossoms
• soft white sugar
• sugar
• lemon juice

Ingredients

Steps

1. 1 Have all ingredients ready. (Soak the cherry blossoms fully in water, then place them on cotton gauze to drain the water.

   

2. 2 Separate egg yolk and egg white. Place the egg yolks into a glass vessel.

   

3. 3 Add 20 grams of caster sugar.

   

4. 4 Use a hand mixer to gently beat the eggs, do not beat.

   

5. 5 The basin used for egg whites must be oil-free and water-free. It is best to use a stainless steel basin for operation.

   

6. 6 Add a few drops of lemon juice.

   

7. 7 Using an electric mixer, quickly beat the egg whites until they become frothy. Add one-third of the sugar and continue beating. (Add 50 grams of soft white sugar in three batches.

   

8. 8 Lift the egg beater and when the egg whites can pull out curved sharp corners, it means that they have reached the level of wet foaming. At this time, the egg whites can be made into cake rolls

   

9. 9 Pour all the egg yolks into the beaten egg whites

   

10. 10 .Use a spatula to stir evenly.

    

11. 11 Sift the flour into the egg mixture.

    

12. 12 Do not draw circles to avoid defoaming. Use a spatula to stir evenly.

    

13. 13 Butter is completely melted. Pour the butter liquid into the batter and mix quickly evenly.

    

14. 14 Pour into a baking tray lined with tin foil, shake a few times to release the air, and smooth the surface.

    

15. 15 On the surface of the batter, place cherry blossoms to control the water.

    

16. 16 Preheat the oven to 180 degrees for 5 minutes, put the middle and lower layers on the upper and lower heat, and bake for 15 minutes. Observe frequently during the process. If the surface is colored, cover it with tin foil. Don't bake the surface too darkly, otherwise it will affect the effect of the cherry blossoms.

    

17. 17 Place the baked cake with the parchment paper on a drying net, tear off the parchment paper around it, and let cool.

    

18. 18 After the cake has cooled, invert the cake onto a piece of tin foil and remove the parchment paper.

    

19. 19 Slowly roll up the cake.

    

20. 20 Wrap tightly in tin foil and place in the refrigerator to cool for more than 2 hours.

    

21. 21 Very beautiful cherry blossom cake roll. It tastes delicious.

    

22. 22 Finished product picture.