HONEY SWISS ROLL MADE WITH PRIMA FLOUR CAKE FLOUR

Ingredients:
3 eggs yolk
1tsp Honey
55gm Prima Cake Flour
30gm lemon juice
1tsp lemon zest
30gm 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 an hour or more.
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, honey, lemon juice and 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.
10. Chill in the fridge with parchment paper wrap around.
11. Once cool, turn cake over and spread with the filling.
Roll cake neatly and slice to serve.

Whipping Cream filling:
250ml whipping cream
1tsp Honey
1tbsp orange citrus peels

Whisk whipping cream till soft peak, add in honey and orange peels, continue to whisk till stiff peaks.
Ready to spread on roll.