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.
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