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!
- 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
- 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
- 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.