Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, cherry blossom sweet bean paste roll cake. It is one of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.

Cherry Blossom Sweet Bean Paste Roll Cake is one of the most popular of recent trending meals on earth. It’s enjoyed by millions every day. It is simple, it’s quick, it tastes yummy. Cherry Blossom Sweet Bean Paste Roll Cake is something that I’ve loved my entire life. They’re fine and they look fantastic.

Butter a roll cake sheet pan and line with parchment paper. An attractive pale pink in colour, this swiss roll derives its cherry blossom flavour through the use of sakura-an; a type of bean paste made with crushed and pickled sakura cherry blossom petals for a mildly sweet, floral flavour. What better way to embrace spring than with a cake that tastes like.

To get started with this recipe, we must prepare a few components. You can have cherry blossom sweet bean paste roll cake using 13 ingredients and 12 steps. Here is how you can achieve it.

The ingredients needed to make Cherry Blossom Sweet Bean Paste Roll Cake:

1. Get 1 Sakura an
2. Take Sponge Cake
3. Make ready 1 large Egg
4. Prepare 20 grams Sugar
5. Take 25 grams Rice flour
6. Make ready 2 leaves Salt-pickled sakura leaves
7. Get 1 tsp Soy milk or cow's milk
8. Get 1 tsp Vegetable oil
9. Get Gyuuhi
10. Take 25 grams Shiratamako
11. Make ready 15 grams Sugar
12. Get 40 ml Water
13. Get 1 Flour or katakuriko

Sakura mochi is a Japanese dessert that is pink, just like the sakura (cherry blossom flowers) and is made of sweet glutinous rice and filled with a sweet red bean paste. It is wrapped in a pickled sakura leaf which is edible. Traditionally, this dessert is enjoyed during Hinamatsuri (Japanese Girls' Day) to. This is our fluffy sponge cake roll filled with whipped cream and fresh strawberries.

Instructions to make Cherry Blossom Sweet Bean Paste Roll Cake:

1. I used an all-purpose tray that I bought from a dollar store for this recipe.
2. Let the egg and soy milk warm to room temperature. One you have rinsed the sakura leaves, leave them to soak in fresh water for 2-3 hours to remove the saltiness. Pat the leaves dry and finely chop them.
3. Crack the egg into a bowl and whisk it with an electric mixer on high speed. Add the sugar in 3 portions and continue to whisk until the mixture is thick. Then reduce the speed and continue to whisk until smooth.
4. Add the rice flour and chopped sakura leaves into the mixture and mix them in gently with the whisk. (Do this by scooping up batter from the bottom and dropping it back into the bowl.) Switch to using a spatula and mix in the soy milk.
5. Pour the mixture into a baking tray lined with parchment paper and bake it for 5 minutes at 180°C. Place the cake inside a large plastic bag and leave it to cool.
6. Making the gyuuhi Mix the shiratamako and sugar together in a heat-proof container. Add the water and mix further, before covering the container loosely with cling film and heating for 30 seconds in the microwave.
7. Take the mixture out of the microwave, give it a quick stir with a spatula, and then put it back in again for another 30 seconds. If it needs more time then heat it for a further 30 seconds. Once glossy, turn the mixture out onto a layer of katakuriko.
8. Dust your hands with flour and stretch the mixture out so that it is longer than the sponge. Spread the cherry blossom sweet bean paste over the sponge from Step 5 and place the roll of gyuuhi on top of the edge of the sponge that's closest to you. Then roll the sponge up in one go.
9. Place the roll cake seam-down and wrap it in cling film. Leave the roll to sit for 2-3 hours, then cut into slices, and serve.
10. Check outfor how to make homemade cherry blossom sweet bean paste. Store-bought is OK to use as well.
11. This is the old photo that I was using for this recipe.
12. The roll cake smells even more delicious when wrapped in a sakura leaf.

The outside of the roll is decorated with cherry blossom imagery.all It is not too sweet, because it is not loaded down with icing or fondant. We have included a piping and color template for the design as a guide so you. Cherry Blossom Raindrop Cake. featured in How To Make Mesmerizing Japanese Desserts. Gently squeeze the flowers to remove the calyxIn. In an ice ball tray, place the cherry blossoms in the bottom and pour.

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