Name: Japanese Cake Roll Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 1 h 35 min
Cuisine: Japanese
Ingredients: 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); 1 cup (250 ml) heavy whipping cream; 3 tablespoon (38 g) powdered sugar; 1 teaspoon vanilla extract

Jump to Recipe· 3.8 from 40 reviews

If you have ever wanted to master a delightful, soft, and fluffy dessert that looks as beautiful as it tastes, then this Japanese Cake Roll Recipe is exactly what you need. This light and airy sponge cake roll filled with silky whipped cream is an absolute showstopper, perfect for any occasion where you want to impress guests or just treat yourself to a heavenly bite. The delicate texture and subtle sweetness make it uniquely Japanese in style, providing a melt-in-your-mouth experience that will keep you coming back for more.

Ingredients You’ll Need

A clear glass bowl with a smooth, bright yellow liquid inside being mixed by a shiny metal whisk. The liquid looks thick and shiny, filling about one-third of the bowl, with some texture showing where the whisk is moving through it. A woman's hand is holding the whisk at the top right corner. The bowl is placed on a white marbled surface, bright and clean, with soft light reflecting gently on the glass and liquid. photo taken with an iphone --ar 4:5 --v 7

This recipe uses simple, carefully selected ingredients that come together to create the perfect balance of flavor, texture, and appearance. Each component plays a crucial role—from eggs providing that fluffy structure to the vegetable oil ensuring moistness, making this Japanese Cake Roll Recipe an absolute joy to bake.

4 large egg yolks (room temperature): Give richness and structure to the cake batter for a tender crumb.
¼ cup (50 g) granulated sugar (for egg yolk mixture): Adds sweetness and helps with the cake’s color and moisture.
¼ teaspoon (1 g) salt: Enhances all the other flavors in the batter.
½ teaspoon vanilla extract: Brings a warm, sweet aroma that complements the cake perfectly.
¼ cup (50 ml) vegetable oil: Keeps the cake moist without weighing it down.
3 tablespoon (50 ml) whole milk: Adds creaminess and helps create a soft, smooth batter.
½ cup (67 g) cake flour: A lighter flour choice that results in a delicate, tender sponge.
½ teaspoon (2 g) baking powder: Gives the cake just enough lift for that signature fluffy texture.
4 large egg whites (room temperature): Whipped into fluffy peaks to create volume and lightness.
¼ teaspoon (1 g) cream of tartar: Stabilizes the egg whites to keep your meringue firm and airy.
⅓ cup (67 g) granulated sugar (for meringue): Sweetens and strengthens the meringue for perfect rise.
Whipped Cream Filling:
- 1 cup (250 ml) heavy whipping cream: The luscious base for the smooth filling.
- 3 tablespoon (38 g) powdered sugar: Sweetens without graininess and helps stabilize the cream.
- 1 teaspoon vanilla extract: Adds a lovely fragrance and rounds out the flavor.

How to Make Japanese Cake Roll Recipe

Step 1: Prepare the Egg Yolk Mixture

Begin by whisking the egg yolks with the granulated sugar, salt, and vanilla extract until the mixture becomes pale and slightly thickened. This forms the rich base of your cake and ensures it will be light yet flavorful.

Step 2: Incorporate Wet Ingredients

Next, gently stir in the vegetable oil and whole milk into the egg yolk mixture, blending until smooth. These ingredients add moisture and tenderness that are key to achieving that signature fluffy texture.

Step 3: Sift Dry Ingredients

Sift together the cake flour and baking powder to avoid lumps and create a light, airy batter. Gently fold the dry ingredients into the egg yolk mixture, taking care not to overmix, so your sponge stays tender and soft.

Step 4: Whip the Egg Whites

Using a clean bowl and whisk, beat the egg whites with cream of tartar until foamy. Gradually add granulated sugar and continue whisking until stiff peaks form. This meringue gives the cake its incredible volume and fluffiness.

Step 5: Combine Mixtures and Bake

Carefully fold a third of the meringue into the yolk batter to lighten it, then fold in the remaining egg whites gently. Pour the smooth batter into a lined baking tray, spreading evenly. Bake in a preheated oven at 350°F (175°C) for about 12-15 minutes until golden and springy to the touch.

Step 6: Roll and Fill

Once baked, immediately turn the cake onto a clean kitchen towel dusted with powdered sugar, peel off the parchment, and roll it up gently while still warm. Let it cool completely. Meanwhile, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form. Unroll the cake, spread the whipped cream evenly, then carefully roll it back up to enclose the filling beautifully.

How to Serve Japanese Cake Roll Recipe

A single slice of yellow sponge roll cake is placed in the center of a white scalloped plate, dusted lightly with powdered sugar. The cake has one thick, swirled layer of soft, whipped creamy filling inside, rolled tightly. On top of the slice, there is a swirl of white whipped cream with a fresh, red strawberry half positioned upright, showing its green leafy crown. The scene is set on a white marbled surface with a gold fork to the front left and two whole strawberries near the plate. In the blurred background, another slice of the roll cake is visible on a white scalloped plate. photo taken with an iphone --ar 4:5 --v 7

Garnishes

A simple dusting of powdered sugar instantly transforms the presentation into something elegant. Fresh berries or a few mint leaves add a burst of color and freshness without overpowering the delicate sweetness of the roll. You can also drizzle a little chocolate sauce or matcha powder for a delightful twist.

Side Dishes

This cake roll pairs wonderfully with a light cup of green tea or a mellow coffee, balancing the richness of the cream. Fresh fruit salad or a scoop of sorbet can also complement the dish, making it perfect for an afternoon tea or a light dessert after dinner.

Creative Ways to Present

For a fun party look, slice the Japanese Cake Roll Recipe into thick rounds and arrange on a platter with edible flowers or colorful sprinkles. You can even create mini rolls or use different flavored whipped creams like matcha or strawberry to add variety and surprise your guests with each bite.

Make Ahead and Storage

Storing Leftovers

Wrap the cake tightly in plastic wrap and keep it in the refrigerator. It will stay fresh for up to 2 days, allowing the flavors to meld beautifully while retaining the soft texture. Just make sure it is sealed well to avoid drying out.

Freezing

The Japanese Cake Roll Recipe can be frozen wrapped in foil and plastic wrap to protect it from freezer burn. Freeze for up to 1 month. Thaw overnight in the refrigerator before serving, and you will enjoy nearly the same freshness as when freshly made.

Reheating

Because this is a delicate sponge filled with whipped cream, reheating is not recommended. However, letting it sit at room temperature for about 20 minutes before serving brings out the best flavors and softness if served chilled.

FAQs

Can I use all-purpose flour instead of cake flour?

Yes, but the texture may be slightly denser since cake flour has less protein and creates a lighter crumb. If you only have all-purpose flour, try replacing a tablespoon with cornstarch to mimic cake flour’s softness.

What type of whipped cream works best for filling?

Heavy whipping cream with at least 35% fat content works best because it whips up thick and stable, giving the cake roll its creamy richness. Using chilled cream and a cold bowl helps achieve perfect consistency.

Can I add flavors to the whipped cream?

Absolutely! Adding matcha powder, cocoa powder, or fresh fruit puree to the whipped cream can create lovely variations. Just fold them in gently after whipping for an even flavor distribution.

Is it essential to roll the cake while it’s warm?

Yes, rolling immediately after baking prevents cracks and helps the sponge mold into shape for a perfect roll. If you wait too long, the cake might become brittle and difficult to roll without breaking.

How do I know when the egg whites are whipped enough?

You want to achieve stiff peaks, meaning when you lift the whisk, the egg whites hold their shape firmly and don’t flop over. This gives your cake the airy lift it needs, so be patient and avoid under or over-beating.

Final Thoughts

Making this Japanese Cake Roll Recipe is like giving yourself a beautiful gift of soft, sweet, and creamy goodness wrapped in a delicate sponge. It’s not only a joy to eat but also highly rewarding to create, especially when you see the smiles it brings to those you share it with. So go ahead, grab these simple ingredients and give this recipe a try—you’ll be so happy you did!