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Japanese Cake Roll Recipe

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4.2 from 4 reviews

This Japanese Cake Roll is a light and fluffy sponge cake rolled with smooth whipped cream, creating a delicate and elegant dessert perfect for any occasion. Featuring a tender crumb from a whipped egg white meringue and a subtly sweet filling, it’s a classic Japanese treat that's both beautiful and delicious.

  • Total Time: 1 hour 10 minutes
  • Yield: 8 servings

Ingredients

Egg Yolk Mixture

  • 4 large egg yolks (room temperature)
  • 1/4 cup (50 g) granulated sugar
  • 1/4 teaspoon (1 g) salt
  • 1/2 teaspoon vanilla extract
  • 1/4 cup (50 ml) vegetable oil
  • 3 tablespoon (50 ml) whole milk

Dry Ingredients

  • 1/2 cup (67 g) cake flour
  • 1/2 teaspoon (2 g) baking powder

Egg White Meringue

  • 4 large egg whites (room temperature)
  • 1/4 teaspoon (1 g) cream of tartar
  • 1/3 cup (67 g) granulated sugar

Whipped Cream Filling

  • 1 cup (250 ml) heavy whipping cream
  • 3 tablespoon (38 g) powdered sugar
  • 1 teaspoon vanilla extract

Instructions

  1. Prepare the oven and pan: Line a 9x13 inch baking tray with parchment paper and preheat your oven to 350°F (176°C). This prepares your baking environment and ensures the cake will bake evenly.
  2. Mix the egg yolk mixture: In a medium bowl, whisk together the egg yolks, 1/4 cup sugar, salt, vanilla extract, vegetable oil, and whole milk until fully combined, creating a smooth batter base.
  3. Sift in dry ingredients: Sift the cake flour and baking powder into the egg yolk mixture to avoid lumps, then gently whisk until smooth and no flour traces remain.
  4. Make the egg white meringue: In a clean, dry bowl wiped with lemon juice or vinegar, beat the egg whites on high speed until bubbly. Add cream of tartar and beat until the whites become opaque and bubbles tighten. Gradually add 1/3 cup sugar in increments while continuing to beat until stiff, shiny peaks form that hold their shape firmly.
  5. Combine the egg mixtures: Fold about one-third of the meringue into the egg yolk batter gently using a rubber spatula. Repeat folding with the next thirds carefully, maintaining the airiness to keep the batter light and fluffy.
  6. Bake the cake: Pour the combined batter into the lined baking tray and smooth the surface with a spatula. Tap the tray lightly to release large air bubbles. Bake in the preheated oven for 15-17 minutes or until a toothpick inserted comes out clean.
  7. Remove and roll: Immediately flip the warm cake onto a slightly damp kitchen towel larger than the cake. Peel off the parchment paper and gently roll the cake with the towel from the short side, taking care not to crack the cake. Let it cool completely while rolled up.
  8. Prepare the whipped cream: Using an electric mixer, whip the heavy cream with powdered sugar and vanilla extract until medium to stiff peaks form, perfect for spreading.
  9. Assemble the cake: Unroll the cooled cake gently and trim the edges. Evenly spread the whipped cream over the cake surface leaving a 1/2 inch border. Carefully roll the cake back up without the towel. Wrap tightly with plastic wrap and chill in the refrigerator for 1 hour before serving.

Notes

  • Use room temperature eggs to achieve better volume and texture in the sponge.
  • Folding is crucial to retain air in the batter; avoid stirring vigorously.
  • If the cake cracks when rolling, try rolling it while still warm to increase flexibility.
  • Chilling the cake before slicing helps maintain shape and makes cutting easier.
  • You can flavor the whipped cream filling with matcha powder or cocoa for variations.
  • Author: Amelia
  • Prep Time: 30 minutes
  • Cook Time: 17 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Japanese
  • Diet: Vegetarian

Find it online: https://recipesvibe.com/japanese-cake-roll-recipe/