Japanese Cake Roll with Whipped Cream Recipe
This Japanese Cake Roll is a soft, airy sponge cake rolled with a smooth and sweet whipped cream filling. The delicate texture comes from carefully beating egg yolks and whites separately and folding in cake flour and baking powder. Lightly sweetened whipped cream with vanilla adds a creamy contrast to the tender cake, making this dessert both elegant and enjoyable for any occasion.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 1 hour 32 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
Ingredients
Cake:
- 4 large egg yolks, room temperature
- ¼ cup (50 g) granulated sugar (for egg yolk mixture)
- ¼ teaspoon (1 g) salt
- ½ teaspoon vanilla extract
- ¼ cup (50 ml) vegetable oil
- 3 tablespoon (50 ml) whole milk
- ½ cup (67 g) cake flour
- ½ teaspoon (2 g) baking powder
- 4 large egg whites, room temperature
- ¼ teaspoon (1 g) cream of tartar
- ⅓ cup (67 g) granulated sugar (for egg white meringue)
Whipped Cream Filling:
- 1 cup (250 ml) heavy whipping cream
- 3 tablespoon (38 g) powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Prepare Egg Yolk Mixture: In a large mixing bowl, whisk together the 4 large egg yolks and ¼ cup granulated sugar until the mixture becomes pale and creamy. Add ¼ teaspoon salt and ½ teaspoon vanilla extract, whisking until combined. Gradually add ¼ cup vegetable oil and 3 tablespoons whole milk, blending smoothly.
- Sift Dry Ingredients: In a separate bowl, sift together ½ cup cake flour and ½ teaspoon baking powder to ensure there are no lumps and to aerate the flour. Gently fold this dry mixture into the egg yolk batter until just combined, taking care not to overmix to keep the batter light.
- Make Egg White Meringue: In a clean, dry bowl, with an electric mixer, beat 4 large egg whites with ¼ teaspoon cream of tartar until soft peaks form. Gradually add ⅓ cup granulated sugar and continue beating until stiff glossy peaks are achieved. This meringue will provide volume and lightness to the cake.
- Combine Batters: Carefully fold about one-third of the egg white meringue into the egg yolk batter to lighten it. Then, gently fold in the remaining meringue in two additions, making sure not to deflate the air incorporated in the whipped whites.
- Bake the Sponge: Preheat your oven to 350°F (175°C). Line a 10x15-inch (25x38 cm) jelly roll pan with parchment paper. Pour the batter evenly onto the pan and spread gently. Bake for about 10-12 minutes, or until the cake springs back when lightly pressed and a toothpick inserted comes out clean.
- Cool and Roll the Cake: Immediately after baking, invert the cake onto a clean kitchen towel dusted lightly with powdered sugar. Peel off the parchment paper carefully. While still warm, roll the cake with the towel inside from the shorter side. Let it cool completely rolled in the towel to prevent cracking.
- Prepare Whipped Cream Filling: In a chilled bowl, whip 1 cup heavy whipping cream with 3 tablespoons powdered sugar and 1 teaspoon vanilla extract until stiff peaks form but the cream remains smooth and spreadable.
- Assemble the Roll: Unroll the cooled cake gently, spread the prepared whipped cream evenly over the surface. Re-roll the cake without the towel, wrapping it tightly and refrigerate for at least 1 hour to set.
- Serve: Before serving, trim the edges for a clean look and slice the cake roll into 1-inch pieces. Enjoy this light, fluffy roll cake with tea or coffee as a delightful dessert or snack.
Notes
- Ensure eggs are at room temperature to achieve maximum volume when whipping.
- Folding the egg whites gently is crucial to keep the sponge light and fluffy.
- Rolling the cake while warm prevents cracks and results in a smoother roll.
- Use heavy cream that is well chilled for best whipping results.
- For variations, you can add fresh fruits like strawberries or peaches inside the roll with the whipped cream.
- Store the cake roll covered in the refrigerator and consume within 2 days for freshness.
