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