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Cherry Blossom Roll Cake

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Cherry Blossom Roll Cake

Published on July 23, 2022
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Cook Time: 80 minutes
Serving Size: 8 servings
    For the Sponge 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
    • Food coloring
    For the Filling:
    • 1 1/2 cups heavy cream
    • 3 tablespoons sugar
    • 1/2 teaspoon almond extract
    • Fresh cherries, pitted and sliced
      For the Sponge Cake:
      • 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.
      For the Filling:
      • 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!


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