Sakura Swiss Roll (桜花蛋糕卷)
35cm x 25cm (10” x 14”) swiss roll pan
Swiss Roll sponge
4 egg yolks (large)
40g corn oil
20g caster sugar
70g cake flour
1tsp Chambord liqueur (black raspberry liqueur) or replace with vanilla extract (optional)
4 egg white (large)
1/2tsp cream of tartar, optional
50g caster sugar
15pcs pickled Sakura
1. Put the pickled Sakura in a bowl, cover with enough water, leave it for 2hrs or more, to reduce the salt from the Sakura. (I soaked them for ½ an hour to remain some saltiness of the pickled sakura).
2. Drain the Sakura and discard the water. Also very lightly squeeze the water using finger. Dry with kitchen towel.
3. Line the pan with parchment paper. Arrange sakura on the pan.
4. Lightly whisk egg yolk with sugar.
5. Add in corn oil, stir to combine.
6. Add in milk and Chambord, stir well.
7. Add in cake flour, using a hand whisk, mix well. Do not over mix. Set aside.
8. Add cream of tartar into egg white, beat until foamy.
9. Gradually add in sugar, beat till stiff peaks.
10. Take 1/3 portion of egg white mixture and use hand whisk to mix with egg yolk mixture till light.
11. Fold the balance of egg white mixture into egg yolk mixture, combine well.
12. Pour batter into the pan and bake at pre-heated oven at 180C (at middle rack) for 12-13mins. Remove cake from pan and cool down on wire rack till cool completely.
120g whipping cream (dairy)
35g caster sugar
1. Add sugar and cream together in a mixing bowl.
2. Place the mixing bowl over a larger mixing bowl that filled with water and ice cubes.
3. Use a hand mixer, beat over high speed till stiff peak and thick.
4. Keep in the refrigerator before use.
30g cranberry with pomegranate infused flavor soak in 2 tbs rum for
30 mins. Dry with paper towel.
To assemble Swiss roll
1. Carefully turn the baked sponge cake onto a piece of baking/parchment paper.
2. Slowly peel off the attached baking/parchment paper from the cake.
3. Place a new piece of baking/parchment paper over the sponge. Invert the sponge again.
4. Slice out a small piece of sponge on a 45-degree angle at another end, so the end of sponge will neatly attached to the sponge at the end of rolling.
5. Make few slits on the whole cake. Spread evenly a layer of rhubarb jam, scatter the cake with cranberry and spread a layer of whipped cream.
6. With the shorter side/breadth facing you, roll the cake up tightly to form a swiss roll. Wrap with cling wrap and chill in the fridge (if using whipping cream) to allow the swiss roll to set. Slice to serve.
Recipe adapted from :Sonia@Nasi Lemak Lover