Ingredients:
3 eggs yolk
33gm Fresh Milk
53gm Cake Flour
28gm corn oil
4 Eggs White
50gm Sugar
10 to 12pcs pickled Sakura flowers
Method:
Line a 10x10" square tin with parchment/baking paper.
Soak sakura flowers in a bowl for 15mins.
Drain and pat dry with kitchen towel. Arrange flowers on the lined baking tray.
Preheat oven temp 180deg.
1. In a clean bowl, add eggs yolk, milk, corn oil together to combine.
2. Sieve in flour and mix well. Set aside.
3. In a clean mixing bowl, whisk egg white till foamy. Add in sugar in 3 addition.
Continue to whisk till stiff peak.
5. Fold egg white mixture into yolk mixture in 3 addition using a spatula.
6. Pour mixture onto the lined baking tray and spread evenly.
7. Knock tray on table 2 to 3 times to get rid of air bubbles.
8. Bake in a preheated oven for 15mins.
Remove tray once baked from oven.
9. Flip over and gently peel off parchment paper.
Place a new piece of parchment paper on cake and flip cake back.
Roll up immediately to cool.
10. Once cake is cool, turn cake over and spread with the filling.
Roll cake neatly and slice to serve.
Whipping Cream filling:
250ml whipping cream
1tsp Fine Sugar
1tbsp Yuzu Peel
Whisk whipping cream and sugar till soft peak add and yuzu peels, continue to whisk till stiff peaks, do not over whisk.
Chill in the fridge.
