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Strawberry And Sakura Matcha Roll Cake For Girls' Day Recipe

Strawberry and Sakura Matcha Roll Cake for Girls' Day Recipe
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Serving : 6
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Prepare the ingredients before making Strawberry and Sakura Matcha Roll Cake for Girls' Day in your home. Then, follow these steps below to serve Strawberry and Sakura Matcha Roll Cake for Girls' Day for your family or friends.

Ingredients: Strawberry and Sakura Matcha Roll Cake for Girls' Day

  • For the roll cake batter:
  • 4 large Eggs
  • 65 grams (A) Cake flour
  • 10 grams (A) Matcha
  • 80 grams Sugar
  • 30 grams (B) Heavy cream
  • 170 grams (C) Heavy cream
  • 15 grams (C) Sugar
  • 1 Strawberries
  • 1 Salt-preserved sakura blossoms

How to Make Strawberry and Sakura Matcha Roll Cake for Girls' Day

If you have prepared the ingredients needed, now time to start cooking. There are 28 steps you must follow to make Strawberry and Sakura Matcha Roll Cake for Girls' Day in your home by yourself.

    Step 1
  • Quickly wash the preserved sakura blossoms by soaking them in water to remove the excess salt.
  • Step 2
  • Mix together the (A) ingredients and sift. Make sure the eggs are at room temperature. Boil the water to be used for the double boiler.
  • Step 3
  • After leaving to soak for about 10 minutes, pat dry the sakura blossoms with a paper towel.
  • Step 4
  • Line a baking tray with parchment paper and scatter the sakura blossoms on top.
  • Step 5
  • Beat the eggs and add the sugar. Start whipping it over the double boiler.
  • Step 6
  • Once the egg mixture is warm to the touch, remove from the double boiler.
  • Step 7
  • *Warm the (B) heavy cream with the water used in the double boiler.
  • Step 8
  • Beat the egg mixture until you can draw an S on the surface of the batter.
  • Step 9
  • Sift the (A) ingredients once again as you add it to the batter little by little.
  • Step 10
  • Distribute the flour by mixing with a rubber spatula.
  • Step 11
  • Then fold thoroughly by scooping up the mixture.
  • Step 12
  • Add one half of a ladle's worth of batter into the (B) heavy cream and mix.
  • Step 13
  • Add the mixed cream into the batter and mix thoroughly.
  • Step 14
  • Pour the batter into the baking tray on top of the cherry blossoms.
  • Step 15
  • Bake in the oven for 12 to 14 minutes at 190℃.
  • Step 16
  • When it has finished baking, lightly drop the pan onto the counter to release the steam.
  • Step 17
  • Cover with parchment paper or similar so that it doesn't dry out and leave to cool.
  • Step 18
  • Add the sugar to the (C) heavy cream and whip.
  • Step 19
  • Once the sponge is cool, turn it over and slowly remove the paper.
  • Step 20
  • Turn it over once again and cut off the seam end diagonally.
  • Step 21
  • Turn the sponge vertically and spread the (C) cream onto the sponge. (The end closer to you should be thicker.)
  • Step 22
  • Cut the thin ends of the strawberry off.
  • Step 23
  • Embed the strawberries into the cream so that they stick closely to each other.
  • Step 24
  • With the strawberries in the center, roll the sponge up.
  • Step 25
  • Wrap the roll in cling film and let it rest in the refrigerator. *More than one hour at the very least. If you can, let it rest for half a day.
  • Step 26
  • Once it has thoroughly cooled and the sponge has set, you're done.
  • Step 27
  • The somewhat strong matcha spongecake goes well with both black tea and Japanese tea.
  • Step 28
  • Here's a hina doll roll cake for those with adult palates. It has matcha, strawberries, and cream.
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