Take a look at this blog, and now tell me that is not the prettiest swiss roll that you’ve ever seen.
That’s why i immediately searched for online vendor to buy the picked sakura and sakura essence. Both vendors are located in Japan, so it only takes 1 week for me to get all the important stuff that i need for this beautiful recipe.
Now, since this is my first trial on making swiss roll, you have to forgive me on the not so smooth surface of the cake .
I use the sponge recipe from this site since this sponge cake is so soft and smooth in your mouth (I’ve tried to use this before for my mousse cake base)
Sponge Cake Recipe (makes 36 cm x 26 cm cake)
Things you need:
- 4 eggs
- 80 gr self raising flour
- 100 gr sugar
- 2 pinch of salt
- 40 gr whipping cream (warm )
- 1/2 tbs Sakura essence
Thing you need to do:
Preheat oven to 180 C. Line your pan with grease proof baking paper (put it nicely and fitted to the pan – if not you will get wrinkly result like mine :p).
Sift the flour and salt together ( i use self raising flour here since i want to avoid failure result due to over mixing).
Whisk the eggs till lighten, then add the sugar gradually. Whisk them till it forms thick fluffy ribbon.
Sprinkle the flour over the eggs and fold to combine. Take 1/2 cup of the mixture and mix it with the warm whipping cream and sakura essence. Pour the batter back and fold it to combine.
Baked for 10-12 mins.
Note: Do not over mix the batter, you need to fold it gently :).
Things you need:
- 80g unsalted butter, softened
- 30g egg yolks
- 30g caster sugar
- 15g cake flour
- 160ml milk
- 1/2 vanilla bean pod, seeds scraped
- 15 gr picked cherry blossom
- 15 gr cherry puree
- 60g shiro-an (the recipe source is the same blog as this recipe, she has many great recipes 😉 )
Things you need to do:
Rinse off the salt on the pickled cherry blossoms, soak them in water for 3 hrs and pat dry with paper towels. place them on 1/2 side of the baking tray lined with baking paper.
Put softened butter in a bowl. In another bowl whisk together egg yolks, sugar, cake flour, milk and vanilla bean then whisk in the shiro-an.
Cook mixture on stove until thick then leave to cool over an ice water bath. Whisk butter until smooth then add in the above mixture in 2-3 additions.
Lastly add in the cherry puree into the mixture.
Note: originally i wanted to put cherry to top the filling but ended up putting the cherry puree all together which turn out just fine :D.
Putting it all together:
Spread a layer of filling onto cake, make it even with spatula then roll cake up starting from the end (without the sakura) using a sheet of parchment paper as a guide. Keep the cake rolled up and wrap it with parchment paper (tuck the sides of the paper in). Refrigerate cake for 30-60 mins until firm.