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Japanese Cake Roll Recipe

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3.8 from 40 reviews

This delicate Japanese Cake Roll features a light and fluffy sponge cake wrapped around a smooth whipped cream filling. Perfectly balanced with a subtle vanilla flavor and a tender crumb, it’s an elegant dessert that’s ideal for special occasions or an impressive homemade treat.

Ingredients

For the 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)

For the Whipped Cream Filling:

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

Instructions

  1. Prepare Egg Yolk Mixture: In a mixing bowl, whisk the 4 large egg yolks with ¼ cup granulated sugar, ¼ teaspoon salt, and ½ teaspoon vanilla extract until the mixture becomes thick and pale. This creates the base for the sponge cake and ensures a smooth texture.
  2. Add Wet Ingredients: Gradually incorporate ¼ cup vegetable oil and 3 tablespoons whole milk into the egg yolk mixture, mixing gently until fully combined. The oil adds moisture, while the milk contributes to tenderness.
  3. Sift Dry Ingredients: In a separate bowl, sift together ½ cup cake flour and ½ teaspoon baking powder to remove lumps and aerate the flour, which helps achieve a light sponge.
  4. Combine Dry and Wet Ingredients: Slowly fold the sifted dry ingredients into the egg yolk mixture, mixing gently to maintain airiness and avoid deflating the batter.
  5. Whip Egg Whites: In a clean, dry bowl, beat 4 large egg whites with ¼ teaspoon cream of tartar until soft peaks form. Gradually add ⅓ cup granulated sugar and continue whisking until the meringue holds stiff, glossy peaks. This step is crucial for the fluffy texture of the cake.
  6. Fold Meringue into Batter: Gently fold the meringue into the egg yolk batter in three parts, carefully mixing to maintain volume without overmixing. This incorporation of air creates the cake’s signature lightness.
  7. Bake the Sponge: Preheat your oven to 350°F (175°C). Line a jelly roll pan with parchment paper and pour the batter evenly. Bake for about 12-15 minutes or until the cake springs back lightly when touched and a toothpick comes out clean.
  8. Cool and Prepare for Rolling: Remove the cake from the oven and immediately invert it onto a clean kitchen towel dusted with powdered sugar. Carefully peel off the parchment paper and roll the cake up in the towel from one short edge, allowing it to cool completely to prevent cracking when filled.
  9. Make Whipped Cream Filling: Beat 1 cup heavy whipping cream with 3 tablespoons powdered sugar and 1 teaspoon vanilla extract until soft peaks form. This sweet cream filling complements the light sponge perfectly.
  10. Assemble the Cake Roll: Unroll the cooled cake gently, spread an even layer of whipped cream over the surface, then re-roll the cake without the towel, sealing the edges.
  11. Chill and Serve: Wrap the cake roll in plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld and the filling to set. Slice and serve chilled for best texture and flavor.

Notes

  • Room temperature eggs whip better, resulting in a fluffier cake.
  • Sifting flour and baking powder ensures a fine, even crumb.
  • Folding the meringue gently keeps the batter light and airy.
  • Rolling the cake while warm prevents cracking and makes it more pliable.
  • Chilling the cake helps the whipped cream firm up, making slicing easier.
  • You can add fresh fruit like strawberries or kiwi inside for additional flavor and color.

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