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1
I used an all-purpose tray that I bought from a dollar store for this recipe.
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2
Let the egg and soy milk warm to room temperature.
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3
One you have rinsed the sakura leaves, leave them to soak in fresh water for 2-3 hours to remove the saltiness.
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4
Pat the leaves dry and finely chop them.
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5
Crack the egg into a bowl and whisk it with an electric mixer on high speed.
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6
Add the sugar in 3 portions and continue to whisk until the mixture is thick.
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7
Then reduce the speed and continue to whisk until smooth.
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8
Add the rice flour and chopped sakura leaves into the mixture and mix them in gently with the whisk.
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9
(Do this by scooping up batter from the bottom and dropping it back into the bowl.)
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10
Switch to using a spatula and mix in the soy milk.
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11
Pour the mixture into a baking tray lined with parchment paper and bake it for 5 minutes at 180C.
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12
Place the cake inside a large plastic bag and leave it to cool.
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13
Making the gyuuhi Mix the shiratamako and sugar together in a heat-proof container.
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14
Add the water and mix further, before covering the container loosely with cling film and heating for 30 seconds in the microwave.
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15
Take the mixture out of the microwave, give it a quick stir with a spatula, and then put it back in again for another 30 seconds.
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16
If it needs more time then heat it for a further 30 seconds.
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17
Once glossy, turn the mixture out onto a layer of katakuriko.
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18
Dust your hands with flour and stretch the mixture out so that it is longer than the sponge.
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19
Spread the cherry blossom sweet bean paste over the sponge from Step 5 and place the roll of gyuuhi on top of the edge of the sponge that's closest to you.
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20
Then roll the sponge up in one go.
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21
Place the roll cake seam-down and wrap it in cling film.
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22
Leave the roll to sit for 2-3 hours, then cut into slices, and serve.
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23
Check outfor how to make homemade cherry blossom sweet bean paste.
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24
Store-bought is OK to use as well.
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25
This is the old photo that I was using for this recipe.
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26
The roll cake smells even more delicious when wrapped in a sakura leaf.
