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1
Quickly wash the preserved sakura blossoms by soaking them in water to remove the excess salt.
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2
Mix together the (A) ingredients and sift.
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3
Make sure the eggs are at room temperature.
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4
Boil the water to be used for the double boiler.
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5
After leaving to soak for about 10 minutes, pat dry the sakura blossoms with a paper towel.
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6
Line a baking tray with parchment paper and scatter the sakura blossoms on top.
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7
Beat the eggs and add the sugar.
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8
Start whipping it over the double boiler.
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9
Once the egg mixture is warm to the touch, remove from the double boiler.
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10
*Warm the (B) heavy cream with the water used in the double boiler.
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11
Beat the egg mixture until you can draw an S on the surface of the batter.
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12
Sift the (A) ingredients once again as you add it to the batter little by little.
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13
Distribute the flour by mixing with a rubber spatula.
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14
Then fold thoroughly by scooping up the mixture.
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15
Add one half of a ladle's worth of batter into the (B) heavy cream and mix.
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16
Add the mixed cream into the batter and mix thoroughly.
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17
Pour the batter into the baking tray on top of the cherry blossoms.
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18
Bake in the oven for 12 to 14 minutes at 190C.
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19
When it has finished baking, lightly drop the pan onto the counter to release the steam.
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20
Cover with parchment paper or similar so that it doesn't dry out and leave to cool.
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21
Add the sugar to the (C) heavy cream and whip.
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22
Once the sponge is cool, turn it over and slowly remove the paper.
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23
Turn it over once again and cut off the seam end diagonally.
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24
Turn the sponge vertically and spread the (C) cream onto the sponge.
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25
(The end closer to you should be thicker.)
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26
Cut the thin ends of the strawberry off.
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27
Embed the strawberries into the cream so that they stick closely to each other.
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28
With the strawberries in the center, roll the sponge up.
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29
Wrap the roll in cling film and let it rest in the refrigerator.
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30
*More than one hour at the very least.
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31
If you can, let it rest for half a day.
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32
Once it has thoroughly cooled and the sponge has set, you're done.
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33
The somewhat strong matcha spongecake goes well with both black tea and Japanese tea.
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34
Here's a hina doll roll cake for those with adult palates.
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35
It has matcha, strawberries, and cream.
