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Japanese Cake Roll

A light and fluffy sponge cake rolled with whipped cream and fruits, perfect for any celebration or as a sweet indulgence.
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Prep Time 30 minutes
Cook Time 12 minutes
Total Time 42 minutes
Servings: 8 pieces
Course: Dessert, Sweet
Cuisine: Japanese
Calories: 200
Ingredients Method Notes

Ingredients
  

Cake Ingredients
  • 4 large large eggs Ensure eggs are at room temperature for optimal whipping.
  • 100 g granulated sugar
  • 1 teaspoon vanilla extract
  • 80 g all-purpose flour Can be substituted with gluten-free cake flour blend.
  • 1 tablespoon cornstarch
  • 30 g unsalted butter, melted
  • 200 ml heavy cream Dairy-free options include almond milk or coconut cream.
  • 2 tablespoons powdered sugar
Filling Ingredients
  • Fruits for filling (optional) Suggestions include strawberries, blueberries, or kiwi.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a 15x10 inch baking pan with parchment paper.
  2. In a large bowl, whip the eggs and sugar until light and fluffy, about 5-7 minutes.
  3. Sift together the flour and cornstarch, then gently fold into the whipped eggs.
  4. Gradually fold in the melted butter into the batter.
Baking
  1. Pour the batter into the prepared pan and bake for 10-12 minutes, or until golden brown.
  2. Remove from the oven, let cool in the pan for 5 minutes, then turn out onto a clean kitchen towel dusted with powdered sugar.
Assembly
  1. In a bowl, whip the heavy cream with powdered sugar until soft peaks form.
  2. Spread the whipped cream evenly over the cooled cake and add fruits if desired.
  3. Using the towel, gently roll the cake from the long edge to hold its shape.
  4. Wrap in plastic wrap and refrigerate for at least 30 minutes to set.

Notes

Store leftovers tightly wrapped in plastic wrap in the refrigerator for up to 3 days. This cake is best served chilled.