Wednesday, March 21, 2018

Sakura Swiss Roll

Sakura Swiss Roll


4 egg yolks
45g vegetable oil
45g water
80g Blue Jacket Cake Flour
5g sakura powder

4 egg whites
80g fine sugar

sakura flowers (soaked in water about 30mins & dried)

100g whipped cream
1.  In a large mixing bowl, whisk together the egg yolks, vegetable oil & water until combined. Sift in flour & sakura powder. 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.

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. Arranged sakura flowers on baking tray lined with baking paper. Pour batter on top & smooth the surface. Bake in a preheated oven @ 180 deg C for 12mins.

No comments:

Post a Comment