今晚赶著上这帖子因为明天起会一直忙到星期天。好，先预祝所有的妈咪有个温馨的母亲节，过个快快乐乐的星期天！
I’m rushing up to update my blog today as I won’t have time
to do it for the next 3 days. First of all, to all the lovely mothers &
mums-to-be here, have a nice celebration with your family & enjoy your
Mother’s Day on this Sunday!
这原本该是一个正常的樱花蛋糕卷，但无奈傻傻的我因拼命的忙著消气泡，结果弄到那些樱花被埋在蛋糕糊里。我的天啊，下手太重了，让那些樱花白白的牺牲了，真对不起送这些樱花渍给我的朋友！幸好冰箱里还有一盒买了一个星期的覆盆子，快快用它来救救我的蛋糕卷。
PS: 靠近cream那边有一点一点像肮脏的东西就是那些可怜的樱花！
I have a mixed feeling for this Swiss Roll that I’m posting
today. It was supposed to be a Sakura Souffle Swiss Roll but I was so silly of
lifting & dropping my Swiss Roll pan up to 3 times to remove air bubbles
that until the end, my pickled sakura sort of blending with the batter. Because
of that, I could not display it like a
normal Sakura Swiss Roll. I was quite disappointed mainly because my dear
friend gave me a packet of this precious pickled sakura a few months ago &
I wasted more than 1/2 a packet just like that. I feel like I have failed her,
oh dear!
PS: There are few dots around the cream which look like dirt are actually the pickled sakura. I used the opposite side of the souffle sponge to roll up & this is why all my sakura got buried underneath the cream.
用了Keiko老师(Okashi Sweet Treats Made with Love)的食谱来做蛋糕体，深深的体会到为什麽朋友会这麽爱用老师的食谱。
它,够细腻;
它,够柔软;
它,够湿润。
我们，包括老公和儿子在内都好爱这蛋糕卷！这本书是去年在花花家玩抽奖时，儿子抽到的头奖礼物，在这里要谢谢花花们和儿子送的礼物！
Anyway, the good news is that I had a punnet of fresh
raspberries which had been sitting in my fridge for a week, so at last, I used
them to make this <Raspberry(Sakura) Souffle Swiss Roll>. This is the 1st time I used
Keiko’s recipe & I was really happy with the outcome. The sponge’s texture
was soft, fine & spongy & we just love it so much! Now I can understand
why some of my friends love using Keiko’s recipes so much!
覆盆子(樱花)蛋糕卷
Raspberry(Sakura) Souffle Swiss Roll
Ingredients:
1 Egg
3 Egg Yolks
1tsp Vanilla Concentrated Extract
60g Fresh Milk
45g Corn Oil
60g Low Gluten Flour, sifted + Some Extra for Dusting on the
Pickled Sakura
3 Egg Whites
60g Caster Sugar
12 Fresh Raspberries
17 Pickled Sakura, soaked in water for a few hours + pat dry
on the paper towel
120g Whipping Cream
35g Caster Sugar
2tsp Lemon Juice
Rind from a Lemon
Method:
For the Souffle Sponge:
1. Preheat oven to 160C. Line a 21cm X 31cm Swiss Roll/Lamington pan with
non-stick baking paper.
2. Arrange the pickled sakura on the lined pan &
lightly dust with some low gluten flour.
3. Beat the egg & egg yolks lightly with a hand whisk. Add
vanilla extract, followed by milk, corn oil & flour. Mix well on each
addition.
4. Place a large, clean bowl in the freezer for 5 minutes. Remove & place in the egg whites. Beat until foamy. Add sugar in 3 different
rounds & continue to beat until stiff peaks. Gently fold in 1/3 of the
meringue into the egg yolks mixture.
Pour the batter into the rest of the meringue & fold until
well-combined. Don’t over mixing it.
5. Pour batter into the lined pan, spread evenly
with a scraper. Lift the pan & tap on all sides + the bottom of the pan to
remove air bubbles.
6. Place the pan into a bigger baking pan & bake in the
oven for about 20 minutes or until the cake tester comes out clean. DON’T FILL
UP THE BIGGER PAN WITH WATER.
7. Very quickly but carefully, remove the soufflé sponge from
the pans. Pull off the baking paper from the sides of the soufflé sponge &
cover with a clean sheet of baking paper. Leave to cool down.
For the Cream Filling:
Beat the cream, sugar, lemon juice & lemon rind in a
clean bowl until stiff peaks. Put it in the fridge while waiting for the soufflé
sponge to cool down.
To Assemble the Swiss Roll:
1. Place the soufflé sponge on a clean working surface. Trim the sides of the sponge to give tidy edges. Then, gently peel off the “brown” skin of the souffle sponge & discard.
2. Turn the sponge to the opposite side & peel off the
baking paper from the bottom with pickled sakura faces up.
3. With shorter side of the sponge faces you, make 3 slits(do
not cut through the sponge) on one end(which is closer to you) of the sponge.
Then, make a few more slits on the entire sponge, again, do not cut through the
sponge. The slits help to increase flexibility of the sponge so that it won’t
crack so much when rolling up!
4. Spread some whipped cream on the sponge & arrange some
raspberries in 2 rows with a distance apart.
5. Roll up the sponge. Lightly push the Swiss Roll towards your
body to help in shaping up. Wrap with baking paper, followed by cling wrap. Place
in an air-tight container & refrigerate overnight.
Notes:
1.這個食譜是把蛋糕表面那褐色的皮給拔掉，翻转,再把cream塗在蛋糕底,捲上而完成的。櫻花都在cream底下。
What I did on this recipe was to remove the brown "skin" on the top of the souffle sponge, turn to the bottom of the sponge, spread with some cream & roll up. The pickled sakura were on the bottom of the sponge & underneath the cream.
2.原本的食谱是要把牛油融化，然後加入蛋糕粉一起煮，过後还要过筛。我觉得步骤比较复杂，所以用了玉米油来代替牛油，这样省掉煮蛋糕粉和过筛的过程。
Original recipe uses melted butter which requires the flour
to be cooked with the melted butter, then sift the sponge batter. The steps were a little bit complicated to me
so I replaced the butter with corn oil & it had saved me from the whole
cooking & sifting process.
Small Tip:
Leave cold eggs in room temperature for about 45 minutes
before use.
Happy Mother's Day!
&
~Enjoy!~
