| Ingredient | Method |
| 4B grade egg yolks 20g caster sugar 90g LP flour 80g milk 60g veg oil 10g sakura powder 1tsp red yeast rice powder 4B grade egg whites 50g caster sugar 8-10 salt pickled sakura flower, choose the beautiful petal for decoration Filling: mix well 65g mascarpone cheese 25g sour cream 15g powdered sugar 3-5pc Sakura oreo cookies, crushed into pcs | 1. Whisk egg white until bubble stage, gradually add sugar and whisk until soft peak form. Set aside. (if you may take longer time to prepare yolk mixture, may do this step after yolk mixture is done or temporary chill the meringue until ready to use.) 2. In another mixing bowl, beat egg yolks and sugar until light. 3. Add veg oil and beat until combined. 4. With the mixer on low speed, add the dry ingredients in two- three additions alternating with the milk, beginning and ending with the dry ingredients, and mixing each addition just until incorporated. 5. Add 1/3 of meringue into yolk mixture and mix to lighten the batter. 6. Pour the yolk mixture into the rest of meringue and fold gently until well combined. 7. Place and arrange pickled sakura flower into 22*34cm prepared tin, pour the batter and tap the air bubble. 8. Bake at 170C for 15-20 minutes or until golden brown. 9. Remove from oven and immediately loosen cake from sides of pan and turn upside down onto kitchen towel generously sprinkled with powdered sugar (optional, and the purpose is to prevent the cake stick on the towel). Carefully remove paper. 10. While cake is hot, carefully roll cake and towel from narrow end. Cool on cooling rack at least 30 minutes. 11. Unroll cake and remove towel. Spread the filling and roll up the cake. Chill for 1 hour and trim off stiff edges of cake if necessary before served. |
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