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1
Soak the powdered gelatin in one tablespoon water.
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2
Quickly rinse the sakura leaves in water, and dry them off.
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3
Place the leavesfor the batter on a paper towel, and microwave for about a minute.
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4
Use a mill, etc., to pulverize it into a powder.
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5
Sift the flour.
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6
Line a cookie sheet with parchment paper.
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7
Preheat the oven to 180C.
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8
Sakura Cake Batter: Break an egg into a bowl, and over a hot water bath stir it until it thickens.
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9
Add the sugar in three batches, whisking throughly each time.
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10
Remove from the hot water temperature when the mixture reaches body temperature.
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11
Whisk until the mixture forms ribbons.
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12
Add 1 tablespoon water to the mixture and mix.
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13
Add the flour and sakura leaf powder in three batches, mixing thoroughly each time.
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14
(The cake will have a rough texture if you don't mix it enough).
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15
Pour the batter into the pan all at once without using a spatula.
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16
Use the last bit of batter in the bowl to fill in the corners of the pan since it will just harden.
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17
Lightly tap the pan to remove the air.
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18
Bake in the oven for 10-12 minutes, and then let cool after baking.
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19
Sakura Syrup: Combine the shredded sakura leaves, water, and sugar in a pot and heat on low.
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20
Increase to medium once it reaches a gentle boil.
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21
Let boil for several seconds, and then turn off the heat.
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22
Remove the sakura leaves from the pot.
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23
Remove any hard bits, and finely mince.
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24
(I have only used half of the sakura leaves in the photo).
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25
Sakura Cream: Combine heavy cream with 2 tablespoons of the sakura syrup from Step 5 and minced sakura leaves in a bowl, and beat lightly.
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26
Take this chance to remove the baked cake from the oven.
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27
Dissolve the gelatin in the microwave, place into a bowl, and lightly beat over an ice water bath, chilling it to the point to where it is thick enough to easily spread on the cake.
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28
Finishing Touches: Coat the surface of the cake with the sakura syrup from Step 5 and sakura cream from Step 6.
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29
Roll it up, chill in the fridge for about an hour, and it is done.
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30
Make 3 cuts into the end before rolling it up.
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31
Cut the end off one side and use it as the core.
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32
Coat the core with syrup and cream as well to make it easier to roll up.
