Monday, July 4, 2011

樱花蛋糕卷


樱花蛋糕卷 ~ Sakura Swiss Roll
(Recipe adapted & modify from 孟老师的美味蛋糕卷) 

Swiss roll:
Ingredients:

(A)
80g egg yolks
20g castor sugar
40g vegetable oil
40g milk
80g plain flour


(B)
180g egg whites
80g castor sugar


(C) Sakura  

Method:
1.  In a large mixing bowl, whisk together the egg yolks, castor sugar, vegetable oil & milk until combined. Sift in flour & mix until smooth & well combined.

2. In another bowl, beat eggs whites until soft peaks. Add sugar slowly & continue beating until egg whites are nearly stiff.

3. Fold 1/3 of egg whites mixture into egg yolk mixture. Add the rest of the egg whites & fold gently to obtain a smooth batter.

4.
Placed some Sakura into a tray lined with parchment paper. Pour batter in & bake @ 180 deg C for 15mins.
 

Cream fillings:
Ingredients:
 
80g butter

40g rose water (2.5 tsp rose extract + 40ml hot water) 
30g icing sugar

Method:
1. Whisk icing sugar & butter in a bowl. Add in rose water & whisk till combined.


Rose extract - bought during my last HK trip



P/S: Thanks Alan (from travellingfoodies) for the Sakura  *^_^*

I am submitting this entry to Aspiring Bakers #9 - Swiss Rolling Good Times (July 2011) hosted by Obsessedly Involved with Food

37 comments:

茄子 said...

好漂亮,这个樱花我也好想买,可惜这里没有。。唉。。樱花用来装饰戚风也很美哦。

hsling said...

做的简直跟孟老师的一样嘛!太厉害了!
(那个樱花是什么味道?)

loh_waifong said...

so pretty, really as good as the picture on the book!  Must be very yummy with the floral fragrance!

Nasi Lemak Lover said...

look so lovely and sweet!

NEL said...

So pretty and girly!  I like!! 

cathysjoy said...

Eelin,
Yeah, I love it too ;)

cathysjoy said...

Nasi Lemak Lover,
Thanks :)

cathysjoy said...

Waifong,
Oh., you got that book as well? Hehehe :)

cathysjoy said...

hsling,
谢谢你的夸奖。樱花是preserved 的,所以带咸,须要浸水洗掉盐份。

cathysjoy said...

茄子,
谢谢。 好,下次我就用它来做戚风 =)

Anncoo said...

Waoh... this very pretty!

cathysjoy said...

Anncoo,
Thanks ;)

Chris said...

Very pretty swiss roll.  It looks very soft too.

sl713 said...

so pretty & yummy swiss roll

happyflour said...

Oh! I love your swiss roll so pretty. :) 

Small Small Baker said...

Wah, you so good at everything and best supporter of Aspiring Bakers. Let me guess how many swiss rolls you will make. Hmmm... 10? :)

neyeeloh said...

How does the sakura taste huh? Me very sua gu... hehe

cathysjoy said...

Neyeeloh,
It's preserved Sakura so it's very salty, need to soak in water before use ;)

cathysjoy said...

Ssb,
Hahaha, may not be free now to make 10 Swiss rolls as school starts next wk. Will be bz by then :(

cathysjoy said...

Happyflour,
Thanks ;)

cathysjoy said...

S1713,
thanks ;)

cathysjoy said...

Chris,
Thanks, yup it is very soft ;)

pink lady said...

This is really nice~ to put sakura in the swiss roll.

cathysjoy said...

Pink lady,
cute rite, flowers in cake ;)

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Sze Min Yeap said...

好喜欢那个樱花, 看起来很sweet,都不舍得吃吧 :)

cathysjoy said...

Min,
嘿嘿,照吃;P

travellingfoodies (Alan) said...

really looks like the one in 孟老师's book. Looks like I must buck up to get mine done soon!

cathysjoy said...

Alan,
Waiting & looking forward to your sakura swiss roll leh! ;)

Eileen@Hundred Eighty Degrees said...

So lovely!

cathysjoy said...

Eileen,
Thanks :)

DG said...

Beautiful sakura roll! Imported from Japan ???? :))

Cathysjoy said...

Doris,
hahaha, thanks. Only the sakura is from Japan =)

HoneyBeeSweets said...

this is so lovely Cathy!  Just wondering...how does the dried sakura flowers taste like?? thanks!

Cathysjoy said...

HoneyBeeSweets,
It's preserved Sakura so it's very salty, need to soak in water before use ;)

lena said...

i remember seeing this from the book. well done, cathy! this is just so pretty!!

Cathysjoy said...

Lena,
Thanks! :)

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