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Sakura Roll (桜花蛋糕卷)

87 comments

I was very much smitten with the beautiful Sakura Rolls posted by many blogger friends last year. As the pickled sakura is not available here, I've to order online at Nihon Ichiban. Since I'm placing an order with them, I also ordered Cherry Blossom An Paste and a bottle of Ume Jam. So here I made Sakura Roll with the pickled sakura flowers and for the filling I used the easiest method, I spread a thin layer of Ume Jam (not advisable to add too much of this jam as it is quite sour) and sandwiched with fresh topping cream. Let me tell you ~ the Sakura Roll was so soft and moist and it was so delicious after chilling for few hours and even until the next day.  In fact I kept two slices for 4 days and they still tasted very good. Thumbs Up for it!


These are what I bought at Nihon Ichiban


Don't you think these Pickled Sakura Cherry Blossoms look very beautiful and romantic? 


Sakura Roll (桜花蛋糕卷)


    Ingredients: 
    12 Pickled Sakura Cherry Blossoms
  •     Rinse off the salt on the Pickled Sakura Cherry Blossoms and soak them for 2 hours  and  gently pat dry with paper towel.
  •     Then place them at the centre of the baking tray (28 x 28cm or 10 x 10inch) lined with non-stick baking sheet and set aside.

    Souffle roll Sponge adapted from the book of Okashi page 36
    1 Whole egg
    3 Egg yolks
    1 tsp Vanilla extract
    35g Butter
    60g Top flour/all purpose flour, sifted
    80g Fresh milk

     3 Egg whites
     85g Caster sugar

     Filling
     100g Fresh topping cream (can omit the whipping cream and use 200g topping cream if you got
     sweet tooth)
     100g Whipping cream
     Adequate Ume Jam



     Method:
  • Preheat oven to 180 degrees C. 
  • Combine egg, egg yolks and vanilla extract in a small bowl and beat lightly. Set aside.
  • Place butter in a small saucepan, and heat gently until melted. Add flour to melted butter and cook through. Transfer butter-flour mixture to a bowl, then add egg mixture a little at a time. With a spatula, mix into a smooth batter. Add milk and mix to incorporate. Strain batter and set aside.
  • To maker meringue : Place egg whites in a clean bowl and beat until foamy. Add half the sugar and continue beating for a few minutes, then add remaining sugar and beat until egg whites are glossy peak form.
  • Add one-third of meringue to batter and fold in lightly, then add remaining meringue and fold through until just incorporated. Pour batter into prepared cake pan and spread evenly with a scraper or palette knife.
  • Bake for 20 minutes. When the cake is done, remove from pan and leave to cool down completely.
  • Turned cooled souffle sponge onto a parchment paper or a plastic sheet with the Pickled Sakura facing below. To prevent the rolling up slip easily, place a dry cloth beneath it.
  • Whip cream to stiff peak form. Spread whipped cream in an even layer over the entire sponge.
  • Spoon some Ume Jam (I didn't measure), and spread thinly and evenly over whipped cream then spread another layer of fresh cream on top.
  • Gently roll up sponge from the edge and refrigerate the roll for few hours until firm.


Just in time for an afternoon tea :)

87 comments:

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  1. Oh gosh! I want I want!!!!! So pretty this swiss roll, I am smitten by anything sakura!

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    Replies
    1. Codyukie, thank you :) Please check with Nihon Ichiban. They're having an offer now.

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  2. Oh my...absolutely gorgeous :) a piece of art work :)

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  3. can i join you for afternoon tea?
    太太太吸引人的樱花蛋糕卷,好喜欢噢!

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  4. Ann, 你的茶壶和蛋糕卷好match嘞。要是被我找到樱花干,我也要做这个^^

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    Replies
    1. 谢谢!我也觉得那茶壶的颜色和蛋糕卷很match。所以就拿出来秀一下。。。呵呵



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  5. Ann, what a gorgeous cake! And I can't take my eyes off your tea set either. So pretty!

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  6. Wow!!! This is absolutely gorgeous! Love the colour contrast too!!! thump up!!!!

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  7. 这么巧,我刚刚用了这个樱花干来做7风
    哈哈
    我们来交换:)

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  8. Gorgeous sakura roll! I want to join you for tea :)

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  9. Gorgeous sakura roll! I want to join you for tea :)

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    Replies
    1. Tze, too bad you're not in S'pore. Really wish I can have tea with you :)

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  10. Swiss Roll is always taste delicious and yummy and with the sakura flowers being part of the ingredients making it looking gorgeous!

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  11. This is so beautiful! Have a great day!

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  12. Darn ! It's raining cats and dogs here , will drop by tomorrow so save some for me , okay ? lol Ann , your sakura roll looks picture-perfect ! Too pretty to eat :D Even your tea set is mouth watering !

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    Replies
    1. Sure Anne. Let me know when you arriving :D

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  13. hi Ann, i love your blog! this sakura roll looks really yummy...
    Btw, do I need to let the butter-flour mixture cool down completely before adding the egg mixture? if not the egg mixture might get "cooked" right?

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    Replies
    1. Hi Huishinat, I used medium low heat to cook the mixture. If the mixture is too hot, cool down a little and add the yolks. No worries, the butter-flour will not cooked up quickly when you keep mixing the yolks into it.

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  14. 好漂亮的樱花蛋糕卷,喜欢~

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  15. This is pretty!!!!

    I feel that it doesnt' look like cake, it looks like a towel roll with sakura print.

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  16. Hi Ann, its so gorgeous! Now I also want to order the flowers.... Was the shipping expensive?

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    Replies
    1. Mich, I paid US34 for the 3 items include delivery. Their service is good, I got the items within a week. I think there is an offer now. Place an order for 4 sakura items and get a pack of pickled sakura free.

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  17. It's gorgeous! I'm not sure I could have let it last for four days!

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  18. 我的表妹刚从日本回来,买了给我,改天我也做做看。

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  19. Ahh, I did not know you are placing order. Else I might ask if I can chip in with you. Cos I also want sakura powder and stuff after seeing so many bloggers using these... Haha...

    Your roll looks fantastic!! :) Thumbs up!

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    Replies
    1. Hanushi, I'm thinking to order the pickled sakura again. I can include you and see anyone else want to place order.

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  20. I started at your pics for good few minutes before reading the post. This looks incredible, Ann! I love Sakura(never ate pickled one tho), and yes they are very romantic,beautiful and i want to hang those pics on my kitchen wall:D Real piece of art and delicious one!

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    Replies
    1. my typo error...I stared* at your pics :D

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  21. 哇,好美的蛋糕卷,我也要吃。这个蛋糕卷真的很浪漫horr

    我本来也打算买哪个paste的但是怕入不了关口,就连樱花也被充公,所以只好舍爱!

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  22. 好美的樱花蛋糕卷
    很特别(^o^)

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  23. So pretty and elegant! I need to find some sakura soon!

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  24. 很美的蛋糕,看了忍无可忍了。
    我看我也要爬网了!哈哈哈。。。

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  25. Very sweet and pretty looking swissroll Ann, love it! I like the way the sponge is made....sounds delicious!

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  26. Hi Ann, your cake is so beautiful. I really like the effect that you get from using the pickled sakura flowers. And thanks for sharing the link of where to get them from.

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  27. Awesome, Ann! The roll looks like a piece of fabric and sooooooo real! Beautiful clicks!

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  28. Wow wow wow! This is so so so beautiful!

    I thought that was a beautiful towel rolled up! Just so beautiful... too beautiful to eat!

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  29. Looks so pretty and elegant Ann...I have been looking for the sakura blossoms and yet have to find in any place...
    Enjoy the rest of your week :)

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  30. hehe..I love your cake..and also love yr teaset~~

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  31. Oh dear, early morning seeing Ann's beautiful Sakura roll only making me salivating! Pretty!Pretty & again I can only use pretty to describe my feeling for these pictures! I have some of these pickled sakura at home & this is also in my list to try but no action yet, not confidence enough, hehe. Better come to eat Ann's swiss roll better! Even the packaging is so pretty hoh?

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  32. Ann,
    This is a gorgeous sakura roll, i am tempted to try this..:p
    Hope i can have a piece now..:D

    **Ann, 你这个 食谱是不是汤种做法呢?? :)
    mui

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    Replies
    1. Mui Mui, 因该是吧。我有点'mon cha cha'因为食谱是英文版。

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    2. 谢谢你。我有一点樱花剩下也要来试试你这个:D

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  33. Oooh this looks so pretty and delicious. I'll have to try it sometime! (:

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  34. Ann, I falling in love with your beautiful and romantic Sakura roll. Love it very much :)

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  35. Hi Ann,

    What a beautiful cake! I'm wondering when you cut the cake, especially when cutting through the sakura surface, can you still get a smooth and clean cut, or would it tear or drag or crumble the cake a little?

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    Replies
    1. Thank you :) To get a nice cut, chill the cake to firm and use a serrated knife and cut it in sawing method.

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  36. Ann~~
    从你的照片,我仿佛闻到了那优香的樱花气息~~
    沉浸其中~~~ ^^ 好棒!!!

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  37. Hi Ann,

    This is so pretty. I'm always very inspired by all your pretty bakes including this exceptional one :D

    Zoe

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  38. Omg, too pretty Ann! You know I have always wanted to make Sakura cake too...since I just asked a friend to help me buy...still waiting for him to pass it to me. :P but yours is just awesome!

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  39. That is one beautiful cake! I would love to have a taste:)
    Well done! Anncoo .. Lovely lovey

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  40. This is SOOOO gorgeous, Ann!!!!! PINNING~~~~~!

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  41. Your Sakura roll is just so beautiful.

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  42. Ann, this swiss roll is so so beautiful with the pickle sakura, your tea set so matching too! So tempting to buy the pickle sakura now lol.

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  43. Ann, its so dainty looking! I am very sure it takes great too. Can the flowers be eaten?

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    Replies
    1. Ai Li, the flowers are too salty to consume. Think the Japanese make these into tea.

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    2. Oh! So actually don't eat them after you paid so much for it......

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  44. A beautiful swiss roll! The sakura is so pretty and yes, romantic too. The cake looks too pretty to eat, but it looks so soft and delicious! I'll have to try this soon (without the sakura though, doubt I can find them)

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  45. Hi Ann, it is just gorgeous! Like you i have been smitten by this roll, i guess i can only continue to be smitten :)


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  46. Finally you have made your Sakura roll, they are pretty right ?

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  47. 我要和Ann一起享受下午茶。。嘻嘻。。很漂亮的樱花蛋糕卷,好喜欢!那茶具很配樱花蛋糕卷,很舒服的感觉。。 买到樱花,一定会试做。。:)

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  48. This is simply gorgeous! Just breathtaking. I'm so intrigued by the flavors too since I've not had most of them. I MUST make this! Lovely!

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  49. I love the looks of this cake, which I saw on Tastespotting first. I was wondering if you could answer a question for me: when you say," Add flour to melted butter and cook through." How far do you cook it? Is it until it comes back to a "boil" so the mixture becomes almost like a paste or do you just warm it up?
    I would really like to try your recipe.
    Thank you.

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    Replies
    1. Hi Florence, thank you for coming to my blog.
      I used low heat to melt the butter and pour in the flour after that. Continue to stir with a wooden spoon or spatula until mixtures become a smooth dough,no boiling. This takes about a couple of minutes and add in milk, mix well and set aside.
      Hope you got the right answer :)

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  50. this is breathtakingy beautiful Ann!
    i don't even think i can slice such a piece of art...heheh :P

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  51. 好美~~~好喜欢你的每个作品。

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  52. Ann, this cake is a piece of art! I have no idea what cherry blossom tastes like, but this swiss roll sure looks so tasty. Well done!

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  53. It's so lovely! So pretty I won't have bear to eat it!!

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  54. Hi Ann, I am interested in getting these 3 items too. Can you tell me how much you pay for all the items including shipping? Are you ordering anything again soon? Can I join you if you are? Also, could you advise how do you roll up the cake so that there are no cracks? My swiss roll always ended up cracking. Did you use 10 inch pan or 28 cm pan? Thank you.

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    Replies
    1. Hi Yin, I paid US34 for the 3 items that I bought them two months back. Sorry I'm not ordering any of these items at the moment but I've one extra pack of pickled sakura. If you're interested please email me at the contact above.
      The 28 x 28cm is 11 inches cake pan. If you want a thick roll, can use 10 inches pan like mine. This recipe that I adapted from Okashi is very easy to roll, no cracks at all. There is another way of rolling the cake to avoid cracks. That is once the sponge is cooked, remove from the pan and cool down the sponge a little and roll it up with a baking sheet. Leave to cool and roll it back to flat and spread cream on it. Have a try.

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  55. i am also very much smittened by the look of the sakura rolls. Ann, this is so pretty!

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  56. My mother used to make something similar called a jelly roll but it wasn't near as elegant as this and I'm sure yours is MUCH tastier! What a beautiful roll and I love the cream and jam filling.

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    Replies
    1. Mjskit, Thank you for your comment:) I'm sure your mum is a great baker too. Wish I can learn from her :)

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  57. Wow, another gorgeous cake Ann! Thanks for being a part of the YBR this month.:)

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  58. wow i had no idea cherry blossoms were edible! they smell so delicious, i can't imagine how great they taste. gorgeous cake, gorgeous pictures, gorgeous everything.

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  59. loves the flower design so much that I have to buy them immediately!! now i cant wait for them to arrive and get my hands on! thanks for sharing!!

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  60. Hi Ann. Can u tell me where is Nihon Ichiban? Issit an online shop or real shop? Thx

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    Replies
    1. Hi, yes click on the Nihon Ichiban on top and order the pickled sakura online.

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  61. I can tell you now, I will probably never see a more beautiful roll than this one! It´s stunning and so dainty. I don´t want to cut it.

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  62. Oh my, this is too pretty!

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