Cherry Blossom Swiss Roll (Sakura)

Chance upon this recipe from blogger Ann Low and decided to give it a try to bake this swiss roll cake for my birthday.  No regret at all. The cake is so soft, fluffy and moist.  I followed all the ingredients used for the swiss roll cake and added vanilla extract to it.
                                   

Recipe adapted from Blogger Cookbook with amendment made:
Sponge Cake Ingredients:
15 Cherry Blossom
40g Hong Kong Flour
15g Cornflour
45g Unsalted Butter
140g Egg Whites
85g Castor Sugar
90g Egg Yolks, lightly beaten
1 tsp Vanilla Extract
11' Baking Tray for swiss roll use

Filling:
Some Organic Mixed Fruits Jam
100g Frosty Whip Cream or Non Dairy Whipping Cream
100g Ice Water
Some strawberry emulco and Vanilla extract

Method:
1. Rinse off the salt on the cherry blossom and soak in water for 2 hours. Rinse and drain then pat dry gently on kitchen paper
2. Place the chery blossom on the baking tray lined with baking paper
3. Preheat oven at 150 'C. Sift the hong kong flour and cornflour twice. Melt butter in microwave and set aside and keep warm.
4. Whip egg whites till foamy and add castor sugar in 4 batches.  Continue to whip till stiff peak.
5. Add beaten egg yolks in a few batches and fold gently with a spatula.  Fold in sifted flour in batches, pour in warm butter and fold through.
6. Pour batter into baking tray and spread evenly.  Bake for 15-20 mins.  Unmould, tear off baking paper and leave to cool.
7. Whisk frosty powder with ice water till peak. Add in vanilla extra and strawberry emulco and whip till stiff peak.
8.Spread some mixed fruits jam on the cool sponge cake on the side without the sakura flowers facing you.
9. Spread some strawberry flavoured frosty whip cream on top of the mixed fruits jam.
10. Gently roll up the sponge cake.
11. Wrap with cling wrap and chill in fridge for few hours before slicing.