Sakura Swiss Roll 桜花蛋糕卷

When i bought the pickled sakura from Kyoto Japan, I was planned to make a Sakura swiss roll but end up did sakura cookies first..Anyway, i finally did it today..

In fact, the taste of this pickled sakura is like pickled plum, nothing to shout out. But i have to admit putting sakura in any pastry, it look simply gorgeous !!

I use the pickled sakura bought from this shop, refer here

For this recipe, i provided the full recipe of 10"x14" pan size, but in actual, i removed 2" from 14" length as shorter length is easy to roll.

Sakura Swiss Roll
(recipe source: by Sonia aka Nasi Lemak Lover)
*35cm x 25cm (10” x 14”) square pan

Swiss Roll sponge
4 egg yolks (large)
40g corn oil
40g water
20g caster sugar
70g cake flour
1tsp Cointreau- orange-flavoured liqueur (optional), or replace with vanilla extract

4 egg white (large)
1/2tsp lemon juices, optional
50g caster sugar

15pcs pickled Sakura

Method
1. Put the pickled Sakura in a bowl, cover with enough water, leave it for 2hrs or more, to reduce the salt from the Sakura.
2. Drain the Sakura and discard the water. Also very lightly squeeze the water using finger.
3. Dust little cake flour on pickled sakura, arrange on the pan that line with parchment paper.
4. Lightly whisk egg yolk with sugar.
5. Add in corn oil, stir to combine.
6. Add in water and Contreau, combine well.
7. Add in cake flour, mix well, set aside.
8. Add lemon juices into egg white, beat till foamy.
9. Gradually add in sugar, beat till stiff peaks.
10. Take 1/3 portion of egg white mixture and use hand whisk to mix with egg yolk mixture till light.
11. Fold the balance of egg white mixture into egg yolk mixture, combine well.
12. Pour batter into the pan and bake at pre-heated oven at 160C (at middle rack) for 25mins. Remove cake from pan and cool down on wire rack till cool completely.

Cream
120g whipping cream (dairy)
35g caster sugar

Method
1. Add sugar and cream together in a mixing bowl.
2. Place the mixing bowl over a larger mixing bowl that filled with water and ice cubes.
3. Use a hand mixer, beat over high speed till stiff peak and thick.
4. Keep in the refrigerator before use.

To assemble Swiss roll
1. Carefully turn the baked sponge cake onto a piece of baking/parchment paper.
2. Slowly peel off the attached baking/parchment paper from the cake.
3. Place a new piece of baking/parchment paper over the sponge. Invert the sponge again.
4. Slice out a small piece of sponge on a 45-degree angle at another end, so the end of sponge will neatly attached to the sponge at the end of rolling.
5. Make few slits on the whole cake. Spread evenly a layer of cream.
6. With the shorter side/breadth facing you, roll the cake up tightly to form a swiss roll. Wrap with cling wrap and chill in the fridge (if using whipping cream) to allow the swiss roll to set. Slice to serve.

Latest update- if you interested to buy this pickled sakura, you may like to check this online shop- link . I have purchased from them, their service is fast and accurate.