Sakura Roll Cake 桜の花ロールケーキ
During our recent trip to Osaka, we lugged back quite a few ingredients commonly used for wagashi, traditional Japanese sweets and desserts. Cathy from Cathy’s Joy and I were discussing what to make for this month’s Aspiring Baker’s “Rollin’ Good Times” theme and 孟老师’s sakura roll cake came to mind. It was meant to be a bakealong with her but I was too slow! Anyway, here it is for the record! Better late than never!
The version I did is slightly different from Cathy’s. I used a method which requires the egg yolk to be emulsified with caster sugar by hand whisking over a bain marie while she used a chiffon sponge method. Both are quite good I think but I just wanted to try something different.
And here’s the recipe from 孟老师的美味蛋糕卷
|36 x 26 cm||26 x 26 cm|
|White bean paste||50g||35g|
|Egg yolk||80g (about 4)||56g|
|Egg white||150g (about 4)||105g|
|Sakura Paste Filling|
|Cake/ pastry flour||15g||10.5g|
|Sakura bean paste||60g||48g|
|Pickled cherry blossoms||about 15||about 15|
Pickled cherry blossoms 桜の花漬
(1) Rinse pickled cherry blossoms copiously with several water changes to wash away excess salt and soak in water for 2h
(2) Drain the water and pat dry the flowers on kitchen towel.
(3) On half of the baking tray lined with baking paper, place sakura flowers
(4) Melt the unsalted butter via bain marie.
(5) Using a bain marie again, whisk egg yolks and caster sugar until it emulsifies. Periodically remove the mixing bowl from water bath when the temperature gets too high and return it onto the bain marie when temperature decreases. It should look creamy and pale.
(6) Mix sakura bean paste and fresh milk in a small bowl and add to emulsified egg yolk mixture
(7) Prepare french meringue with egg white and caster sugar until just before reaching stiff peaks. Do not overbeat!
(8) Add 1/3 meringue into egg yolk mixture and mix until incorporated. Repeat with the rest of meringue.
(9) Sieve and fold in cake flour in 2-3 additions.
(10)Take a small amount of batter in (9) and mix with butter
(11) Fold butter mixture in (10) into rest of batter mixture in (9)
(12)Pour batter carefully into lined baking tray over the sakura flowers
(13)Level the batter with an offset spatula or scrapper and bake in preheated oven a 180C for 12min until top becomes golden brown.
The largest packet is sakura-flavoured bean paste made from 白花豆 lima beans and 桜葉 sakuraba, i.e. pickled sakura leaves, seen here together with some other “sakura-themed” knick knacks from Japan.
Sakura Crème Mousseline Filling
(1) Leave unsalted butter to soften at room temperature
(2) Prepare crème patisserie by first mixing flour, egg yolks and sugar in a bowl.
(3) Infuse vanilla pod with milk in a heavy saucepan and stir in sakura bean paste
(4) Stream in heated milk mixture to egg yolk mixture slowly with constant stirring.
(5) Return mixture to saucepan and continue to heat until consistency thickens. Raise the saucepan away from stove to prevent curdling
(6) Continue to stir until the mixture cools down. Using an ice bath if necessary
(1) Leave the baked roll on a cooling rack and peel off the paper adhering to the sides.
(2) When the cake has cooled down, place another baking sheet over the surface and carefully invert the cake with the blossoms facing downwards
(3) Spread the Sakura Crème Mousseline over the surface with a spatula leaving a margin along edges of the longer sides.
(4) Using a rolling pin as a guide, roll the cake into a log. The pressure from the process would push the filling towards the edges thus filling them up.
(5) Wrap the roll with the baking parchment and put it into the refrigerator until it firms up.
(6) Slice and serve accordingly.
Lining the baking tray with cherry blossoms
Preparing the Sakura Crème Mousseline Filling. I added a tinge of Wilton’s “Rose” coloring to give it some color but seem to have overdone it a bit. At least it’s not shock pink!
Peeling off the baking sheet just after taking it out from the oven. A big mistake!!! Read on to find out why…
Looks real fugly to me but at least it tasted quite decent. Sweet and savoury at the same time. Queasy but surprising it works!
Close up on a slice to show the Sakura Crème Mousseline filling speckled with vanilla.
Taking a large bite.. well not that large considering how small the roll is to start with!
Sponge was wonderfully soft without the crumbly texture of a genoise while the cream was lush and luxuriant.
(1) I liked the recipe for the sponge which required the egg yolk to be emulsified with sugar giving the cake an overall really soft and fluffy texture. Its just a tad more work compared to the chiffon sponge technique but while worth the effort I think.
(2) Sakura Crème Mousseline Filling worked pretty well I thought. It was really luscious and creamy without the sickly heft which whipped cream can sometimes impart.
(2) I made quite a few bloopers when making this cake roll so I’m listing them here so that others who try out the recipe would not commit them like I did
(a) I baked the roll on the lowest rack. This is a grave mistake as (1) the top of the cake failed to achieve the desired caramelisation and browning. Conversely, the bottom containnig the cherry blossoms and cake turned out too brown and became slightly discoloured. Need to bake on a middle rack next time!
(b) I peeled off the whole baking sheet too fast as I’d misread the instructions. Only peel off the sides to allow steam to escape from the bottom when the cake was first taken out of the oven. Leave the cake to cool down completely before peeling away the rest of the paper. Having done this earlier than I should have, the cake was still rather moist and adhered to the paper and some cherry blossoms got stuck. Of course, it has to do with the fact that the cherry blossoms where probably too “cooked” as well.
(c) The next point is more of a mindless ranting than a mistake… MY OVEN IS TOO FREAKIN’ SMALL!!! I mean…. my rendition can hardly be called a roll since it barely went round twice in the most unceremonious manner. As a result, my petite and dainty roulade was dubbed as “cute” by J3ss, Cathy and Eelin. The gals are too kind. While I kinda like the shape of the roll looking like a hiragana character の, I seriously think more rolling would do this cake greater justice to live true to its name! So size does matter! I need a bigger
tool oven!!! Not asking for a Dietrich but just something bigger so that I could get bigger/longer baking trays. More shopping, yay!!!
I am submitting this entry to Aspiring Bakers #9 – Swiss Rolling Good Times (July 2011) hosted by Obsessedly Involved with Food