Sunday, 18 November 2012

Sakura Swiss Roll (桜花蛋糕卷)

自从上回用Sonia送给我的桜花渍来做Sakura Cookies后,所剩下来的数十朵桜花,很宝,一直保留着,等了才善于利用。那天在不意的游这个日本网站时(Nihon Ichiban),竟然发现到可以很容易的购买到桜花,所以就试试订了一些,看看是否可以澳洲关口。公司的事效率挺快的,不上十日,送到了。下可好了,不用顾虑,原本打算等妹妹下个礼拜来才做个蛋糕卷的,源充足不用再等了,先做先吃快吧!

妹妹一家人来柏斯玩,期盼很久。我们一早经预约了三家人要到南部玩两天,真的很期待去玩的日子。之后十二月份就会是很忙碌了。上个星期面成了,要到新工作地点,实习训练的,手头上已经接下来的工作又不打算推掉, 所以因该没有什么休息日可言了。姑且要牺牲一下厨房乐了。


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
40g milk
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.

(A) Cream
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