樱花蛋糕卷 （Sakura Swiss Roll）

优雅，漂亮的樱花蛋糕卷，是我 梦寐了好久的"对象"。

很久以前， 曾经以内卷发过一次”樱花梦“，

但撕开纸张的那一刻，总是失望又懊恼

那漂亮的樱花都含羞的藏入蛋糕体内了。 

清明时， 远在雪梨的表弟从日本带来了盐渍樱花， 

这“樱花梦”又再度涌现在我的脑海。 

在网站看到这个完美蛋糕卷的不败秘笈， 

心想， 但愿这回能圓了我的”樱花梦“吧！

心有余悸， 不敢再以内卷来圆梦， 

深怕那樱花再度躲着不想见人，

就暂且以外卷来实现这“樱花梦”吧！

出炉后的漂亮樱花蛋糕， 让人欢呼。 成功卷好蛋糕卷时， 那喜欣也爬上了眉头。放入冰箱里冷藏后， 竟然有少量的蛋糕皮粘在纸张上了， 险些又被毁容了。

 哎呀呀！ 这樱花梦究竟何日方能梦圆啊！ 

【樱花蛋糕卷】

蛋糕材料：

30克奶油

40克底粉

40克鲜奶

3粒蛋黄

1粒全蛋

3粒蛋白

40克細糖

15朵盐渍樱花

内馅：120毫升鲜奶油， 10克糖粉

做法：
1. 盐渍樱花以清水洗净盐份， 沥干放在干毛巾上, 备用。
2. 奶油放入微波炉里“叮”几下至溶化。 （原者以小火煮滚）
3. 加入过筛后的底粉拌匀。
4. 将蛋黄和全蛋打散， 加入牛奶拌匀， 分次加入奶油面糊里搅拌均匀。
5. 将蛋白以搅拌机打发至呈粗泡沫状，将细糖分3次的加入，继续打发至干性发泡。
6.把蛋白糊分次加入蛋黄糊里，搅拌均匀。
7. 将蛋糕糊倒入铺上纸的烤盘里， 倒入面糊后轻轻敲出大气泡。
8. 将樱花摆在蛋糕糊上， 送入预热160度烤箱里， 烘烤20分钟即可。
9. 取出蛋糕，放到烤架上放置待冷.
10. 将鲜奶油以搅拌机打发至不流动的状态(硬性发泡)。
11. 将蛋糕的表面朝下放在不粘纸上，撕去底部烘焙纸，均匀涂上打发好的奶油霜。
12. 轻轻的将蛋糕卷起至另一端， 以保鲜膜包好放入冰箱冷藏， 待蛋糕固定后切片享用。

【Sakura Swiss Roll】
Baking tray : 23cm x 27cm


Ingredients:
30g butter
40g high ratio flour
40g fresh milk
3 egg yolks
1 whole egg

3 egg whites
40g castor sugar
13-15 pickled sakura

Filling: 120ml whipping cream, 10g icing sugar

Method:
1. Rinse the pickled sakura to reduce the salt and soak for 1 hours. Drain the Sakura and discard the water, put the flowers on dry and clean kitchen towel.
2. Put the butter into the micro oven and heat it for 2 second until it melts or you may put the butter in a small saucepan and heat until melted.
3. Add flour to melted butter and mix well.
4. Combine egg, egg yolks and fresh milk in a bowl, beat lightly. Gradually add in butter-flour mixture and use a spatula mix well until incorporated.
5. Whisk egg whites until mixture forms soft peaks, and gradually add in sugar, whisk until frothy and still peaks form.
6. Gently fold in egg whites into egg yolk batter until blended.
7. Pour the batter into cake pan with lined parchment paper and lightly tap the pan to remove air bubble.
8. Arrange the flowers on top of the batter and bake in preheated oven at 160C for 20 minutes or until cooked.
9. Remove from pan and leave to cool completely.
10. Whip whipping cream until stiff peak form.
11. Turned the cake onto a parchment paper with the Pickled Sakura facing below, slowly peel of the baking paper from paper, spread evenly a layer of whipped cream.
12. Gently roll up the cake from the edge, wrap in cling wrap and refrigerate the roll  an hour until it firm and set.

I am submitting this post to Best Recipes for Everyone: BREE #10 Secret of Chiffon & Roll Cakes organised and hosted by Fion of XuanHom’s Mom

AND　This post is linked to Little Thumbs Up - June'15 Event : Cream Organized by  Zoe of Bake for Happy Kids & Mui of My Little Favourite DIY Hosted by : Diana of The Dommestic Goddess Wannabe