How to make Sakura Cream Cake Roll

Maybe you have a lot of friends, but it is impossible for you to be with them every day. Even if you are together every day, you definitely won’t be able to cook for yourself when you are young. So, in order to survive better, I will teach you how to make Sakura Cream Cake Roll.

1. Soak the salted cherry blossoms in cold water for more than 5 hours in advance

2. Separate the egg yolks and egg whites and put them into oil-free and water-free bowls. Take the egg yolk and beat it with a manual egg beater. Add 15g of fine sugar and beat until the color becomes lighter. It is ready when the egg beater is used.

3. Add the salad oil in 2-3 more times, wait until the egg beater completely mixes the salad oil before adding the next time, until it is completely mixed.

4. Add milk to the egg yolk paste and mix well

5. Sift the low-gluten flour and add it to the egg yolk paste. Use a spatula to cut vegetables or stir from top to bottom and mix well.

6. Beat the egg whites with an electric whisk until they are coarse foams. Add a little salt and lemon juice and continue beating with the whisk.

7. Beat until the egg whites become slightly foamy and start adding granulated sugar (add sugar three times)

8. Continue to use an electric whisk to beat the egg whites until they are slightly fine and add them for the second time.

9. Continue until all the granulated sugar is added

10. Finally, beat the egg whites until they are almost hard foam (when the whisk is lifted, the egg whites should be in a short curved hook state)

11. Take one-third of the whipped egg whites and add them to the egg yolk paste. Mix well with a spatula.

12. Pour the egg yolk paste into the remaining egg whites and continue to mix the cake batter with a spatula.

13. Use kitchen paper to soak the soaked cherry blossoms and dry them.

14. Spread on half of the baking tray lined with baking paper

15. Pour the mixed cake batter into the baking pan, smooth the surface of the cake batter with a spatula, and then gently shake out the air from the baking pan in advance.

16. Preheat the oven in advance (you can start preheating when the egg yolk paste and egg whites are mixed), the oven temperature is 175 degrees, the baking tray is placed in the middle layer, and it will take about 20-25 minutes to bake.

17. After baking, take the cake out of the baking pan immediately

18. Tear off the corners of the wax paper, turn it over and place it on the wire rack to dissipate heat

19. Whip the whipped cream with granulated sugar until it is ready for decorating.

20. Use a cake cutter to cut off the end with the cherry blossoms diagonally.

21. Use a spatula to evenly spread the whipped cream on the cake.

22. Take a rolling pin and place it under the wax paper on the side without the cherry blossoms. Raise the rolling pin and place it above the cake. Roll up the cake paper with both hands and roll the cake forward.

23. After rolling, wrap it with wax paper and cool it in cold water for about 30-60 minutes to set.

24. Take it out and cut off the two ends to shape it.

I have already told you how to make the Sakura Cream Cake Roll. If you like it, just prepare to do it or practice it when you have time.