30g rice flour, joshinko
3 eggs, separated
2 tbsp vegetable oil
25g sakura-an cherry blossom bean paste
red food colouring
1 tsp sugar
1 tbsp hot water
80ml whipping cream
20ml condensed milk
80g sakura-an cherry blossom bean paste (optional)
- In a clean dry bowl, whip the separated egg whites into soft peaks. Add 30g sugar. Whip into stiff peaks to make a meringue.
- In a separate bowl, combine egg yolks and 30g sugar. Whisk until combined and the colour changes to a light yellow (about 3 minutes).
- Add vegetable oil, milk, sakura-an, and food colouring into the egg yolk mixture and mix until thoroughly incorporated. Use enough food colouring to give the mixture a light-medium pink colour. Once combined, mix in the flour and rice flour.
- Add half of the meringue into the egg yolk mixture and gently mix until combined. Then gently mix in the other half of the meringue until fully combined. Be careful not to over mix, otherwise the sponge will not be light and fluffy.
- Line a baking sheet or swiss roll pan with parchment paper. Place the batter on the lined baking sheet, spreading evenly across the baking sheet.
- Bake in an oven for 15-20 minutes at 160C. Allow to cool slightly when finished.
- Make the syrup by combining sugar and hot water. Brush onto the slightly cooled sponge.
- Beat the whipping cream into soft peaks. Add the condensed milk and continue to beat into stiff peaks. Take the cream mixture and spread evenly onto the sponge. Be sure to leave about 1 cm on a short side free of the cream. This is where the roll will be sealed.
- Optional- If you want to add more cherry flavour to the roll, you can add some more sakura-an on top of the cream.
- Starting from the edge with cream, gently roll the cake into its swiss roll shape, removing the parchment paper while rolling. Once rolled, press gently and wrap in the parchment paper to help maintain the shape.
- Allow to chill for one hour in a refrigerator. Slice and serve with tea.
- If you are unable to find sakura-an (it is a little hard to source), you can use sakura essence or cherry flavouring. Mix with anko bean paste for something that would be similar in flavour to sakura-an though darker in colour. If you have it available use the flavouring in shiroan instead.
- You can use this recipe as a base for a number of swiss roll recipes. For matcha flavoured swiss roll, use 2 tsp cooking matcha instead of the food colouring, and swap the sakura-an for anko bean paste. For yuzu flavoured swiss roll, remove the sakura-an and food colouring, and add the grated peel and juice of one yuzu to the sponge. Add a little of the yuzu peel to the cream filling as well.