Sakura Swiss Roll

Sakura Swiss Roll

Ingredients:
(A)  

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

5g sakura powder

(B)

4 egg whites
80g fine sugar
sakura flowers (soaked in water about 30mins & dried)

Fillings:

100g whipped cream

 
Method:
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.

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. 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.