Ingredients(2 servings)
| Sakura Powder | 7 g |
| Eeggs | 2 |
| Granulated sugar | 50 g |
| Cake flour | 45 g |
| Unsalted butter | 20 g |
| Milk | 30 mL |
| Honey | 10 g |
| [Cream] | |
| Heavy cream | 165 g |
| Granulated sugar | 15 g |
| Topping (optional) | |
| Pickled cherry leaves |
How to make
| 1 Mix the sakura powder with the cake flour and sift together. |
| 2 In a bowl, beat the eggs and sugar until pale and fluffy. Add honey. |
| 3 Gently fold in the sifted flour mixture. |
| 4 Heat the butter and milk until melted, then add to the batter and mix gently. |
| 5 Pour the batter into a mold and bake in a preheated 160°C (320°F) oven for about 14 minutes. |
| 6 Let the cake cool completely. |
| 7 Whip the heavy cream with sugar until soft peaks form. |
| 8 Top the cake with the cream and garnish with pickled cherry leaves, if desired. |
A soft and fluffy roll cake infused with delicate sakura powder, offering a gentle floral aroma and light sweetness—elegant, airy, and perfect for spring.