Sakura Roll Cake with the Fragrance of Spring
Sakura Roll Cake with the Fragrance of Spring

Hello everybody, it is Louise, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, sakura roll cake with the fragrance of spring. One of my favorites food recipes. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

Sakura Roll Cake with the Fragrance of Spring is one of the most well liked of current trending meals on earth. It’s easy, it is fast, it tastes yummy. It is appreciated by millions daily. Sakura Roll Cake with the Fragrance of Spring is something which I’ve loved my whole life. They’re fine and they look wonderful.

Sakura Roll Cake with the Fragrance of Spring. I wanted to eat a sakura-flavored cake, and was wondering about how to go about making one. I referred to a couple different recipes on Cookpad for inspiration.

To get started with this recipe, we must first prepare a few ingredients. You can cook sakura roll cake with the fragrance of spring using 12 ingredients and 9 steps. Here is how you cook that.

The ingredients needed to make Sakura Roll Cake with the Fragrance of Spring:
  1. Prepare Cake batter:
  2. Get 3 Eggs
  3. Take 60 grams Sugar
  4. Make ready 50 grams Cake flour
  5. Take 4 Salt preserved sakura leaves
  6. Make ready For the sakura syrup:
  7. Prepare 4 tbsp each Sugar, water
  8. Get 2 leaves Salt-preserved sakura leaves
  9. Get For the sakura cream:
  10. Prepare 150 ml Heavy cream
  11. Take 1 tsp Gelatin powder
  12. Prepare 1 Garnish: salt-preserved sakura blossoms

As spring turns to summer at the end of April, the. Home › Cakes › Roll Cakes › Sakura Roll (桜花蛋糕卷). The sakura roll cake has a very intense flavor of sakura due to its sakura creme mousse filling. The dark pink filling also makes a nice contract to the soft color of the cake. - cathy-joy.blogspot.jp.

Steps to make Sakura Roll Cake with the Fragrance of Spring:
  1. Soak the powdered gelatin in one tablespoon water. Quickly rinse the sakura leaves in water, and dry them off. Place the leavesfor the batter on a paper towel, and microwave for about a minute. Use a mill, etc., to pulverize it into a powder. Sift the flour. Line a cookie sheet with parchment paper. Preheat the oven to 180℃.
  2. Sakura Cake Batter: Break an egg into a bowl, and over a hot water bath stir it until it thickens. Add the sugar in three batches, whisking throughly each time. Remove from the hot water temperature when the mixture reaches body temperature. Whisk until the mixture forms ribbons.
  3. Add 1 tablespoon water to the mixture and mix. Add the flour and sakura leaf powder in three batches, mixing thoroughly each time. (The cake will have a rough texture if you don't mix it enough).
  4. Pour the batter into the pan all at once without using a spatula. Use the last bit of batter in the bowl to fill in the corners of the pan since it will just harden. Lightly tap the pan to remove the air. Bake in the oven for 10-12 minutes, and then let cool after baking.
  5. Sakura Syrup: Combine the shredded sakura leaves, water, and sugar in a pot and heat on low. Increase to medium once it reaches a gentle boil. Let boil for several seconds, and then turn off the heat. Remove the sakura leaves from the pot. Remove any hard bits, and finely mince. (I have only used half of the sakura leaves in the photo).
  6. Sakura Cream: Combine heavy cream with 2 tablespoons of the sakura syrup from Step 5 and minced sakura leaves in a bowl, and beat lightly. Take this chance to remove the baked cake from the oven. Dissolve the gelatin in the microwave, place into a bowl, and lightly beat over an ice water bath, chilling it to the point to where it is thick enough to easily spread on the cake.
  7. Finishing Touches: Coat the surface of the cake with the sakura syrup from Step 5 and sakura cream from Step 6. Roll it up, chill in the fridge for about an hour, and it is done.
  8. Make 3 cuts into the end before rolling it up. Cut the end off one side and use it as the core. Coat the core with syrup and cream as well to make it easier to roll up.

Flickr is almost certainly the best online photo management and sharing application in the world. Japanese Sakura Gohan (Salt-pickled Cherry Petals Mixed Rice), Seasonal Spring Dish｜鯛入り桜ごはん レシピ. For a deliciously unique and charming cake experience this Easter, look no further than this enchanting sakura cherry blossom swiss roll. What better way to embrace spring than with a cake that tastes like Japan's national flower? 日本 (@AestheticsJapan) This cake roll required more testing than usual because I was SO torn between using butter vs oil, cocoa powder vs melted chocolate, as well as the You can also make mini chocolate cake rolls which are closer in size to the Hostess or Little Debbie snacks we love.

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