Put your art skills to use with this beautiful and delicious cherry blossom roll stuffed with cherries and cream.
Servings: 1 cake
4 eggs, divided, at room temperature
5 1/2 tablespoons caster sugar, divided
3 tablespoons milk, room temperature
3 tablespoons vegetable oil
1/2 teaspoon vanilla extract
1/4 cup all-purpose flour, sifted
3 tablespoons cornstarch
1/2 teaspoon cream of tartar
1 1/2 cups heavy cream
3 tablespoons sugar
1/2 teaspoon almond extract
Fresh cherries, pitted and sliced
Let's get Cooking...
Preheat oven to 350 degrees. Butter a roll cake sheet pan and line with parchment paper. Whisk together yolks and 1 1/2 tablespoons sugar until the sugar is dissolved. Whisk in milk, vegetable oil and vanilla until smooth. Sift in flour and cornstarch and whisk until smooth.
In the bowl of a stand mixer, whip egg whites until frothy, then add cream of tartar. Whip at medium-low speed for 2 minutes, then gradually add remaining sugar. Whip on medium-high until stiff peaks form. Fold the egg white mixture into the egg yolk mixture. Tint a bit of the batter with food coloring, and pipe cherry blossoms or the design of your choice, then place in the freezer for 5 minutes to set.
When piping is set, pour remaining batter over the top of the piping and smooth it with an offset spatula. Tap the pan on the counter to avoid air bubbles and bake for 20 to 25 minutes until fluffy. Cake will spring back when touched. Remove parchment paper, and cool cake on a drying rack covered with a towel.
In the bowl of a stand mixer, whip all ingredients until soft peaks form, about 3 to 4 minutes.
Once cake is completely cool, place on a piece of parchment paper with the design side facing down. Trim cake, then spread a layer of cream over the cake and add cherries. Using the parchment as a support, roll the cake tightly over itself. Wrap in plastic wrap and refrigerate overnight. Cut and serve.