Strawberry and Sakura Matcha Roll Cake for Girls' Day

Name: Strawberry and Sakura Matcha Roll Cake for Girls' Day
Yield: 6 servings
Cuisine: American
Ingredients: 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

cookpad.japan @cookpad_jp

This is my 4th shot at a batter with something scattered in it.
The fresh flavors of the strawberries go well with the slightly bitter taste of the matcha sponge cake!
The amount of cream used for the batter and spreading onto the sponge uses exactly one carton of cream.

You can increase or decrease the amount of salt-preserved sakura blossoms according to your preference. The matcha is sifted two times to make sure it mixes properly.
I use the black baking tray that came with my oven, which is 28 x 38cm, but you can make the same amount starting from a 28 x 28cm tray.
Adjust the baking time and temperature according to your oven. Recipe by Youtank

cookpad.japan @cookpad_jp

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Ingredients

6 servings

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

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Steps

1

Quickly wash the preserved sakura blossoms by soaking them in water to remove the excess salt.
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.
3

After leaving to soak for about 10 minutes, pat dry the sakura blossoms with a paper towel.
4

Line a baking tray with parchment paper and scatter the sakura blossoms on top.
5

Beat the eggs and add the sugar. Start whipping it over the double boiler.
6

Once the egg mixture is warm to the touch, remove from the double boiler.
7

*Warm the (B) heavy cream with the water used in the double boiler.
8

Beat the egg mixture until you can draw an S on the surface of the batter.
9

Sift the (A) ingredients once again as you add it to the batter little by little.
10

Distribute the flour by mixing with a rubber spatula.
11

Then fold thoroughly by scooping up the mixture.
12

Add one half of a ladle's worth of batter into the (B) heavy cream and mix.
13

Add the mixed cream into the batter and mix thoroughly.
14

Pour the batter into the baking tray on top of the cherry blossoms.
15

Bake in the oven for 12 to 14 minutes at 190℃.
16

When it has finished baking, lightly drop the pan onto the counter to release the steam.
17

Cover with parchment paper or similar so that it doesn't dry out and leave to cool.
18

Add the sugar to the (C) heavy cream and whip.
19

Once the sponge is cool, turn it over and slowly remove the paper.
20

Turn it over once again and cut off the seam end diagonally.
21

Turn the sponge vertically and spread the (C) cream onto the sponge. (The end closer to you should be thicker.)
22

Cut the thin ends of the strawberry off.
23

Embed the strawberries into the cream so that they stick closely to each other.
24

With the strawberries in the center, roll the sponge up.
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.
26

Once it has thoroughly cooled and the sponge has set, you're done.
27

The somewhat strong matcha spongecake goes well with both black tea and Japanese tea.
28

Here's a hina doll roll cake for those with adult palates. It has matcha, strawberries, and cream.