1 ½ Tbsp (10g) Sugimoto Tea Premium Culinary Matcha Powder
1 ½ Tbsp (25g) butter
⅙ cup (40g) milk
For the sakura whipped cream:
1 cup (240g) heavy whipping cream
2 Tbsp (40g) sweetened condensed milk
5.3oz (150g) sakura an paste (substitute sakura powder to taste)
For the decorations:
Salt pickled cherry blossom Flowers - To easily remove most of the salt, soak the blossoms in a large bowl of water for up to one hour and let them dry on a clean towel afterwards.
Step 1: Line a 10” by 15” baking tray with parchment paper.
Step 2: Sift all-purpose flour and matcha powder together. Add milk and butter to a small cup, melt, and keep warm.
Step 3: Preheat oven to 350°F.
Step 4: In a large bowl, mix eggs and granulated sugar together with an electric mixer until just combined. Make a bain marie by putting the bowl over another bowl filled with hot water, then beat the contents with an electric hand mixer at high speed. Once the sugar dissolves, remove from the bain marie and keep mixing until light and fluffy.
Step 5: Add sifted ingredients to the mixture and incorporate well with a spatula. Then add the butter and milk mixture, stirring gently until the batter is light and well-combined.
Step 6: Step 6: Transfer cake batter into the 10” by 15” baking tray and smooth the top with a spatula. Tap the tray against the counter to remove air bubbles.
Step 7: Bake cake at 350°F for approximately 12 minutes, or until top is dry and cake is springy to the touch. Remove the tray from the oven and gently tap the tray onto the counter to help the cake release. Transfer to a cooling rack with the parchment side down.
Step 8: To make the Sakura whipped cream, add heavy whipping cream and sweetened condensed milk in a large bowl. Whisk until soft peaks form. Add sakura an paste (you can use sakura powder to taste if sakura an is unavailable) little by little and mix well gently until combined.
Step 9: Measure a new piece of parchment paper then carefully flip the cake onto it, bottom facing up to remove the old parchment paper. Then flip over again. Spread the sakura whipped cream (leave some for decoration) over the cake’s surface, leaving a 1” border around the edge of the cake. Using the parchment paper, roll the cake up with the filling on the inside. Seam side down, place in the refrigerator to chill for 1 to 2 hours.
Step 10: Decorate as desired with cherry blossom flowers and leftover cream.