Sakura Roll

Hubby came back from Japan and brought back our favorite Peaches! We are very lucky to get to enjoy this wonderful fruit at a much lower price!!!! I saw these peaches selling at NTUC Finest with the price tag $15.90 for just two in a pack. Which is something I will not spend on with that kind of price tag. Hubby lugged back eight of them at one third of the price of what is selling here. They are heavy and sweet, not to mention it's so juicy and the fragrance of the peaches filled up our home.....

On top of these delicious peaches, he also brought back my all time love- Japanese dairy whipping cream! So I thought I'd make some thing with the cream to match with the peaches. Than I remember I still have some Sakura in the fridge..., so there we had a mini Japanese feast!! A simple vanilla roll cake with the smooth and creamy fresh cream... Hmmmmm....


Ingredients:

Egg  2
Sugar  60g
Top flour   60g
Unsalted butter  6g (melted)
Milk  1tsp

Cream:
Fresh dairy cream  200ml
Sugar    2tbp

Pickled Sakura   few pieces for deco.


Method:

1. Whisk eggs and sugar over a  hot water to dissolve sugar. Away from the hot water and continue whisking till ribbon stage, and sift in flour. Carefully fold in the flour.

2, In a smaller bowl, mix both butter and milk, and transfer small amount of cake batter to butter mixture. Mix  them well, and pour back to the cake batter and gentle combine together.

3. Lay sakura on the Swiss roll tray 22x30cm  lined with parchment paper. bake in pre heated oven for 8-9 minutes at 180'c.  Cool the cake on wire rack and peel off the parchment paper.

4. Whip up the cream with sugar till soft peak and spread over the brown side  of the cake sponge and roll it up.