Hey everyone, it’s Louise, welcome to our recipe site. Today, I will show you a way to prepare a special dish, cherry blossom sweet bean paste roll cake. One of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

Great recipe for Cherry Blossom Sweet Bean Paste Roll Cake. The yuzu an roll cake that I made for New Year's was such a hit that I decided to try making a cherry blossom version. For a deliciously unique and charming cake experience this Easter, look no further than this enchanting sakura cherry blossom swiss roll.

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

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

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

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

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. This is our fluffy sponge cake roll filled with whipped cream and fresh strawberries. The outside of the roll is decorated with cherry blossom imagery.all done with batter. There is no frosting or fondant involved.

Steps 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.

It is not too sweet, because it is not loaded down with icing or fondant. Drain the cherry blossoms and discard the water. Sakuramochi (cherry blossom rice cake) is a popular cherry blossom sweet. "Chomeiji", originated in Tokyo, is made by kneading flour into a thin dough and baking it, then gently wrapping it around bean paste (sweet paste made from cooked red beans). On the other hand, "Domyoji", which is also called Kyoto-style Sakuramochi, is a ball. When I tried substituting the salt-pickled sakura leaves for some sakura leaf powder I.

So that is going to wrap this up with this exceptional food cherry blossom sweet bean paste roll cake recipe. Thanks so much for reading. I’m confident you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!