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Japanese Cake Roll Recipe

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3.8 from 37 reviews

This delicate Japanese Cake Roll features a light and fluffy sponge cake rolled with smooth, sweet whipped cream. Perfect for dessert or afternoon tea, this classic treat combines an airy meringue-based cake with a creamy filling, all baked to perfection and chilled for the ideal texture.

Ingredients

For the Cake:

  • 4 large egg yolks (room temperature)
  • 1/4 cup (50 g) granulated sugar (for egg yolk mixture)
  • 1/4 teaspoon (1 g) salt
  • 1/2 teaspoon vanilla extract
  • 1/4 cup (50 ml) vegetable oil
  • 3 tablespoon (50 ml) whole milk
  • 1/2 cup (67 g) cake flour
  • 1/2 teaspoon (2 g) baking powder
  • 4 large egg whites (room temperature)
  • 1/4 teaspoon (1 g) cream of tartar
  • 1/3 cup (67 g) granulated sugar (for egg white meringue)

For the 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) to ensure it reaches the correct temperature for baking the sponge cake evenly.
  2. Mix the egg yolk mixture: In a medium bowl, whisk together the egg yolks, 1/4 cup granulated sugar, salt, vanilla extract, vegetable oil, and whole milk until the mixture is smooth and homogenous.
  3. Sift flour and baking powder: Using a fine mesh sieve, sift the cake flour and baking powder into the egg yolk mixture to avoid lumps, then gently whisk until fully incorporated.
  4. Make the egg white meringue: Clean a large mixing bowl with lemon juice or vinegar to remove grease. Beat the egg whites on high speed until bubbly, then add cream of tartar. Continue beating until the whites become opaque and stiff bubbles form. Gradually add 1/3 cup granulated sugar in three increments while beating until stiff peaks form—egg whites should be glossy and able to hold a pointed tip.
  5. Combine egg mixtures: Gently fold about one-third of the meringue into the egg yolk mixture using a rubber spatula. Repeat this folding process two more times with the remaining meringue, taking care not to deflate the batter and preserve the airiness by gently scooping from the bowl’s edge to the center.
  6. Bake: Pour the batter into the parchment-lined pan and smooth the surface with a spatula. Tap the pan lightly on the countertop to release any large air bubbles. Bake for 15-17 minutes or until a toothpick inserted in the center comes out clean.
  7. Remove and roll: Immediately invert the cake onto a slightly damp kitchen towel larger than the cake. Carefully peel off the parchment paper. Starting from the short side, roll the cake together with the towel slowly and gently, avoiding cracks by not rolling too tightly. Let the cake cool completely in this rolled position.
  8. Make the whipped cream: Using an electric or stand mixer with a whisk attachment, whip the heavy cream, powdered sugar, and vanilla extract until medium to stiff peaks form, ensuring a stable yet creamy filling.
  9. Assemble the cake roll: Once the cake has cooled fully, gently unroll it and trim the edges for neatness. Spread the whipped cream evenly over the surface, leaving about a 1/2 inch border. Carefully reroll the cake without the towel, wrap it tightly in plastic wrap, and refrigerate for 1 hour to set.
  10. Serve: After chilling, garnish as desired, slice into servings, and enjoy this light and fluffy Japanese Cake Roll.

Notes

  • Use room temperature eggs for better mixing and volume.
  • Folding the meringue carefully is key to keeping the sponge light and airy.
  • Cooling the cake while rolled prevents cracking during final assembly.
  • Whip cream to medium-stiff peaks to avoid overbeating, which can cause graininess.
  • Chilling the assembled cake roll helps it hold its shape when sliced.

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