Sakura (Cherry Blossom) Swiss Roll 櫻花瑞士卷蛋糕

I adore Sakura (Cherry Blossom)!  One of my dreams is to visit Japan in Spring to enjoy the scenery when the Sakura blooms!  Since I don’t think that is going to happen any time soon, enjoying a slice of this Sakura Swiss Roll Cake 櫻花瑞士卷蛋糕 is as close as I can get my hands (or taste buds) on them!  



If you’ve tried my other Swiss Roll recipes, such as this Decorated Coffee Swiss Roll, Strawberry and Cream Swiss Roll, or Chocolate Yule Log, you probably know that my roll cake recipes are pretty much fool proof.  What is the biggest nightmare when making a roll cake?  I’m sure any baker would tell you that having a cracked up cake when you try to roll it up is the baker's biggest fear!  So, give my recipes a try and you’ll be amazed by how soft and spongy the cake is, which makes it super easy to roll up!  Watch the YouTube video tutorial at the top of this post and you’ll see what I meant.  



I used some pickled sakura to decorate this cake.  Beside adding a little pattern and decorations on the cake, the pickled sakura also adding a hints of tartness and unique flavors to this cake (the flavor is similar to the Chinese sweet and sour plums).  I also added some sakura paste into the cake batter and fillings.  It’s tart and sweet at the same time, and packed with wonderful sakura flavor which I adore.  The subtle floral aroma is beautiful in this gorgeous cake.  Check out the list of tools and ingredients at the end of this post to find out where to get them.  I hope you’ll give this cake a try soon.  It sure feels like Spring time arrived early in my kitchen!




Pickled Sakora Cherry Blossoms (Click here for more information)
Sakura Paste (Click here for more information)
10 by 15-inch Baking Pan (Click here for more information)
Heavy Cream (Click here for more information)
Stand Mixer (Click here for more information)
Cooling Rack (Click here for more information)
Vanilla Extract (Click here for more information)




Sakura (Cherry Blossom) Swiss Roll 櫻花瑞士卷蛋糕
Servings: 8-10

Ingredients for the cake:
12 Pickled Sakura
5 large eggs, separated
1/2 teaspoon cream of tartar
1/2 cup + 2 tablespoon sugar, divided
Pinch of kosher salt
1/2 teaspoon vanilla extract
2 tablespoons butter, melted
3 tablespoon heavy cream
1 tablespoon Sakura paste
1/2 cup cake flour

Ingredients for the filling:
3/4 cup heavy cream
3 tablespoons powdered sugar
1/2 teaspoon vanilla extract
2 tablespoons Sakura paste
1/4 teaspoon all natural red food color**

To prepare the cake:
Rinse the salt off the pickled Sakura and soak in cold water for at least 1 hour. Frain and discard soaking water. Gently pat dry the pickled Sakura on a clean kitchen towel.

Preheat the oven to 325 degree F.  Grease a 10 by 15-inch baking pan with cooking spray. Then, line the pan with parchment paper.  Make sure the parchment paper is large enough to have at least 2-inch excess on all sides for easy removal when the cake is done.

In a large mixing bowl, whisk the egg yolks and 1/2 of the sugar until light and pale yellow. Then add the vanilla, melted butter, heavy cream and Sakura paste until incorporated. Sift the cake flour into the egg yolk mixture. Fold until incorporated

In the bowl of the stand mixer, beat the egg whites with cream of tartar and a pinch of salt until frothy. Then slowly add the remaining 1/2 of the sugar and beat until stiff peak forms.
Fold egg whites into the egg yolk mixture in three batches.  Be careful not to deflate the egg whites too much.

Gently spread the cake batter evenly onto the prepared cake pan. Arrange the pickled Sakura on top of the cake batter.  Bake at 325 degree F for 18 to 20 minutes, or until a tooth pick inserted into the cake and comes out clean.  Place on a wiring rack until completely cooled.  Meanwhile, work on the filling.

To prepare the filling:
Beat the heavy cream with powdered sugar, Sakura paste and vanilla until stiff peak formed.

To Assemble the cake:
Turn the cooled cake onto a plastic wrap (with the Sakura facing the bottom). Gently peel and discard the parchment paper on top. Spread the Sakura whipped cream evenly onto the cake.  I trim off 1/2-inch of the cake on both ends for a prettier presentation. Roll the cake gently and tightly from the shorter end.

Wrap the cake in plastic wrap and refrigerate for at least 1 hour before serving. Enjoy!


**Recipe link to All-Natural Red Food Color
http://utry.it/2016/01/how-to-make-all-natural-and-organic-red.html