Total Weight: 0.500
Group A2
Ingredient
KG
Egg White
0.250
Sugar
0.125
Total Weight: 0.375
Total Weight: 0.300
Group A4
Ingredient
KG
Non Dairy Cream
0.100
Total Weight: 0.100
1.Whisk all ingredients (A1) on medium speed for 3mins and set aside.
2.Whisk all ingredients (A2) on high speed and fold ingredients (A1) until evenly combined then deposit into a 8” baking tray of 650g batter.
3.Baked it at 1800°c 15 - 20mins then let the Sakura cake to cool.
4.Spread ingredient (A3) on the sponge cake follow by ingredient (A4). Roll it and let it set in the chiller for an hour before divided it into 2 portions or your desired portion and it is ready to be served.
Related recipes
Berries Cream Tarts
Bakery, Filling, Icing & Topping, Glazes, Glazes, Dips, Flans & Gels, Patisserie
Products Used
x
5 Product Used
Black and White Layer Shortbread
Bakery, Cookies, Filling, Icing & Topping
Products Used
x
4 Product Used
Blue Velvet Cakes (Swiss Roll & Layered)
Bakery, Breads, Rolls & Pastry, Breads, Rolls, Pastry, Cakes, Muffins & Sponge Products
Products Used
x
3 Product Used
Bomboloni
Bakery, Breads, Rolls & Pastry, Filling, Icing & Topping, Glazes, Other Products
Products Used
x
7 Product Used
Bunny Mini Cake
Cakes, Muffins & Sponge Products, Colouring & Flavouring, Filling, Icing & Topping
Products Used
x
3 Product Used
Butterfly Cheers
Cakes, Muffins & Sponge Products, Other Products, Patisserie
Products Used
x
3 Product Used
Butterscotch Bread
Bakery, Breads, Rolls & Pastry, Breads, Rolls, Pastry
Products Used
x
4 Product Used
