Peach Blossom Roll Cake for Doll Festival

Peach Blossom Roll Cake for Doll Festival

This Swiss roll cake looks like it has been inlaid with peach blossom petals so it needs no decoration. It's a cake that will put you in a happy mood.

Ingredients: one 26 cm x 26 cm sheet

Cake batter
60 g
Plain flour
40 g
✿Plain flour
1/2 teaspoon
✿Red food coloring
a small amount
Heavy cream
100 ml
1 tablespoon


1. Begin preheating the oven to 180°C. Line the cake pan with parchment paper.
2. Beat the eggs and sugar in a bowl placed in a warm water bath. Remove the bowl from the bath once the mixture becomes warm to the touch. Take care not to raise the temperature of the egg mixture as the eggs will become grainy. Whip thoroughly.
3. Sift the entire amount of flour into the bowl and incorporate with a whisk. Mix about 12 times, or until it is thoroughly integrated into the batter. There is a relatively small amount of flour in this recipe, so it may be difficult to mix it in evenly with a spatula.
4. Move three tablespoons of the batter from Step 3 into a separate bowl. Add the red food coloring into this separated portion. If you are using powdered food coloring, mix it with a small amount of water before adding to the cake batter so it'll dissolve more easily. Sift in the 1/2 teaspoon of flour as well.
5. Using a spoon, drop small dots of the batter from Step 4 onto the parchment lined baking sheet. The dots will expand after you add the rest of the cake batter to the pan so make the dots small.
6. Spread the rest of the cake batter in the pan and tap it to remove air bubbles. Bake for 10 minutes in a 180°C oven.
7. After the cake cools, wrap it in plastic so it doesn't dry out. It's fine if the cake sticks a little to the plastic wrap when you take it off. As it cools, the cake will shrink a bit.
8. Whip the cream and sugar together until it forms peaks. Taste and add more sugar if you'd like.
9. Spread the cream a little more thickly along the bottom edge. The cream should be spread a little more thinly on both sides and the top edge of the cake. Roll the cake from the bottom up.
10. This is how the underside of the cake should look. You might have some cream left over, but no worries.
11. Wrap the roll cake and let it rest seam-side down in the refrigerator. It'll be easier to cut the cake after letting it rest 15 minutes in the refrigerator.
12. This is what a cross-section looks like.
13. It's also easy to reduce the amount of cream filling and add a layer of jam.
14. Placing strawberries in the center of the cake is another way of adding seasonal elements.
15. Be sure to whip the eggs in a bowl completely free of oil and water. The cake rises due to the air incorporated in the eggs. The sugar stabilizes the meringue.
16. Of course it's fine to mix in the flour with a spatula. The main thing is to fully incorporate the flour and egg mixture because the flour tends to stick around the edges of the bowl.
17. Rice Flour Roll Cake (Recipe ID: 763724) features an easier way to beat eggs.
18. The temperature and baking time varies according to your oven, so don't forget to keep checking on it.
19. You may notice that adding the additional flour to the pink batter will make it a little stiff. This is so that the dots stay intact when you pour the remaining batter over them.

Story Behind this Recipe

I'm not very good at decorating cakes so I created this cake as an easy way to celebrate the Doll Festival. I really think l came up with a great idea here!