Japanese Cake Roll Recipe: A Fluffy, Light Sponge Cake with Perfect Roll Technique
This delicate Japanese cake roll features an ultra-light sponge cake wrapped around a cloud-like whipped cream filling. Unlike traditional Swiss rolls, this version uses a special technique to create an exceptionally airy texture that stays moist without cracking. Perfect for afternoon tea or as an elegant dessert, this cake roll is as beautiful as it is delicious.
Prep Time:
30 minutes
Cook Time:
2 hours
Calories:
Approximately 210 kcal per slice
ingredients
For the Sponge Cake:
4 large eggs, separated and room temperature
½ cup granulated sugar (divided)
¼ cup whole milk
¼ cup vegetable oil
1 tsp vanilla extract
¾ cup cake flour
½ tsp baking powder
¼ tsp cream of tartar
For the Filling:
1 cup heavy whipping cream
2 tbsp powdered sugar
½ tsp vanilla extract
For Dusting:
Powdered sugar
Directions——————
1. Prepare the Sponge Cake:
Preheat oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper.
Whisk egg yolks with ¼ cup sugar until pale and thick (ribbon stage).
Mix in milk, oil, and vanilla.
Sift in flour and baking powder, folding gently until just combined.
2. Whip the Egg Whites:
In a clean bowl, beat egg whites with cream of tartar until foamy.
Gradually add remaining ¼ cup sugar, beating to stiff peaks.
3. Combine Batter:
Gently fold ⅓ of meringue into yolk mixture to lighten.
Carefully fold in remaining meringue in two additions.
4. Bake:
Spread batter evenly in prepared pan.
Bake 12-14 minutes until golden and springy.
5. Roll & Cool:
Immediately invert cake onto a powdered sugar-dusted towel.
Peel off parchment and roll cake with towel from short end. Cool completely.
6. Fill & Finish:
Whip cream with powdered sugar and vanilla to stiff peaks.
Unroll cake, spread with cream, leaving 1-inch border.
Re-roll without towel, wrap in plastic, and chill 2+ hours.
Dust with powdered sugar before serving.
Frequently Asked Questions
1. Why did my cake crack when rolling?
Overbaking is the main cause. Remove at 12 minutes and roll while still warm.
2. Can I use all-purpose flour?
Yes, but replace 2 tbsp per cup with cornstarch for a lighter texture.
3. How do I prevent a deflated cake?
Ensure no egg yolk gets in the whites and fold gently to maintain air bubbles.
4. Can I add fruit to the filling?
Yes! Layer thinly sliced strawberries or mango before adding cream.
5. How long does it keep?
Best eaten within 2 days. Freezing isn’t recommended.
Tools You'll Need
10×15-inch jelly roll pan
Parchment paper
Stand/hand mixer
Fine-mesh sieve for dusting
Thin kitchen towel
Plastic wrap
Tips
Use room temperature eggs for maximum volume
Sift flour twice for an extra-fine crumb
Fold batter with a balloon whisk for gentle incorporation
Chill bowl before whipping cream
For clean slices, use a warm knife
Allergy Information
Contains: Eggs, dairy, gluten
Gluten-free: Substitute with gluten-free cake flour blend
Dairy-free: Use coconut cream and plant-based milk
Egg-free: This recipe relies on eggs for structure
Conclusion
This Japanese cake roll showcases the art of precision baking with its feather-light texture and elegant spiral. The simplicity of ingredients lets the technique shine, resulting in a dessert that’s both impressive and approachable. We’d love to see your beautiful rolls—tag your creations with #JapaneseCakeRollMagic! Happy baking!
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