Japanese Roll Cake Recipe | Light And Fluffy

Japanese roll cake recipe is a soft, fluffy sponge cake rolled with lightly sweetened whipped cream. I have made this Japanese roll cake recipe many times, experimenting with both traditional bakery style and my own small modifications for texture and sweetness.

The recipe delivers a delicate, tender cake that melts in the mouth while the cream adds smooth richness. This Japanese roll cake recipe brings joy when shared, showing how homemade desserts can rival bakery versions.

I will now show step-by-step how to make this Japanese roll cake recipe from start to finish.

Why You’ll Love This Recipe

You’ll love this Japanese roll cake recipe because the sponge is incredibly light, soft, and fluffy, almost melting in your mouth. The whipped cream filling adds a gentle sweetness without being heavy, making each slice feel delicate and airy.

It’s visually elegant, easy to customize with flavors like vanilla or matcha, and holds its shape beautifully when rolled. Baking it allows you to enjoy a bakery-quality dessert at home with minimal ingredients.

Every slice brings a tender texture and a creamy finish, making these Japanese roll cake recipe a treat for any dessert lover.

How To Prepare Japanese Roll Cake Recipe?

To make this Japanese roll cake recipe perfectly, we’ll go step by step! I’ve explained each part clearly and included tips to guide you through the process.

I’ve also listed useful kitchen tools, though not all are required. Using what you have, you can still create a soft, fluffy, and delicious roll cake.

Recipe Overview

Preparation Time: 20 minutes

Cooking Time: 15 minutes

Total Time: 35 minutes

Course: Dessert

Cuisine: Japanese

Yield: 8 servings

Kitchen Utensils

• Mixing bowls
• Electric mixer or whisk
• Sifter
• Rubber spatula
• 10×15-inch jelly roll pan (or similar)
• Parchment paper
• Cooling rack
• Pastry bag

Ingredients

For the Cake:

• 4 large egg yolks, at room temperature
• ½ cup cake flour
• ¼ cup granulated sugar (for yolk mixture)
• 4 large egg whites, at room temperature
• ¼ teaspoon cream of tartar
• ½ teaspoon vanilla extract
• ¼ cup vegetable oil
• 3 tablespoons whole milk
• ½ teaspoon baking powder
• ⅓ cup granulated sugar (for egg whites)
• ¼ teaspoon salt

For the Filling:

• ¾ cup heavy whipping cream
• 1.5 tablespoons powdered sugar
• 1 teaspoon vanilla extract

Instructions

Step 1: Preheat Oven and Prepare Pan

Set your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it so the cake doesn’t stick.

Step 2: Make the Egg Yolk Batter

In a medium bowl, whisk together the egg yolks and ¼ cup sugars until the mixture becomes pale and slightly thick. Stir in the vanilla extract, vegetable oil, and milk. Sift the cake flour and baking powder over the mixture, and then gently fold everything together until smooth.

Step 3: Beat the Egg Whites

In a clean, dry bowl, beat the egg whites with cream of tartar and a pinch of salt until soft peaks form. Gradually add ⅓ cup sugar while continuing to beat until stiff peaks form.

Step 4: Combine Egg Yolk and Egg White Mixtures

Start by folding one-third of the beaten egg whites into the egg yolk batter to lighten it. Then fold in the remaining egg whites carefully, making sure not to deflate the mixture.

Step 5: Bake the Cake

Pour the batter into the prepared pan and spread it evenly. Bake for 12–15 minutes, or until the cake springs back lightly when touched. Remove from the oven and let it cool for 2–3 minutes.

Step 6: Roll the Cake

Lay a clean kitchen towel over the cake, and then carefully invert the pan. Peel off the parchment paper. While the cake is still slightly warm, roll it up with the towel and let it cool completely in the rolled shape this helps prevent cracking.

Step 7: Prepare the Filling

In a chilled bowl, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form.

Step 8: Assemble the Cake

Unroll the cooled cake, spread the whipped cream evenly over it, then gently roll it back up without the towel. Trim the edges if you like, dust with powdered sugar, and it’s ready to serve.

Notes: Use room-temperature eggs to achieve a light, airy sponge. Fold the batter gently to retain fluffiness. Roll the cake while slightly warm to prevent cracking. Chill before slicing for clean edges. Fresh whipped cream can be flavored with a touch of vanilla or fruit puree for variation

Nutrition Facts Of Japanese Roll Cake Recipe

Nutrition	Amount
Calories	220 kcal
Carbohydrates	20 g
Protein	4 g
Fat	14 g
Sugar	12 g

Why It’s a Favorite Among Dessert Lovers

This Japanese roll cake recipe is a favorite among dessert lovers because of its light, airy texture and delicate sweetness. The soft sponge melts in the mouth while the whipped cream adds a creamy, smooth contrast.

Japanese roll cake recipe elegant appearance and simple yet refined flavor make it stand out on any dessert table. Easy to slice and serve, it appeals to both home bakers and experienced pastry enthusiasts.

The balance of sweetness and fluffiness creates a satisfying treat without feeling heavy, making it a beloved choice for birthdays, gatherings, or afternoon tea.

Why My Recipe Works

My Japanese roll cake recipe works because the sponge stays light and airy while holding its shape when rolled. Room-temperature eggs create a stable batter, and folding the egg whites carefully into the yolk mixture traps air, giving the cake its soft texture.

Sifting the flour prevents lumps and keeps the sponge delicate. The whipped cream filling is lightly sweetened, enhancing the flavor without being heavy.

Following the instructions carefully ensures the Japanese roll cake recipe rises evenly, rolls smoothly, and maintains a tender, fluffy texture, producing consistent, bakery-quality results every time.

Professional Baking Tips

1. Always weigh your ingredients with a kitchen scale instead of just using cups. Baking is a science small difference in flour, sugar, or butter can change the texture and rise of your baked goods.

2. Take eggs, butter, and milk out of the fridge ahead of time. Room-temperature ingredients mix more evenly, giving you a smoother batter and a lighter, fluffier cake.

3. Once you combine wet and dry ingredients, mix only until just combined. Over mixing develops gluten in the flour, which can make cakes and muffins tough instead of soft and tender.

4. Always preheat the oven to the right temperature before putting in your baked goods. Starting in a cold oven can cause uneven baking or poor rise.

5. If your oven has hot spots, turn your pans halfway through the baking time. This ensures your cakes, cookies, or breads bake evenly on all sides.

6. Don’t rush cooling. Remove cakes from the pan as directed and let them cool completely on a wire rack. Proper cooling prevents sogginess and makes them easier to frost or slice.

Additions

➤ Fresh fruit – Adding thin slices of strawberries, kiwi, blueberries, or mango inside the roll brightens the flavor and adds natural sweetness. The fruit also adds a pop of color, making each slice visually appealing.

➤ Flavored cream – Whipped cream can be lightly flavored with matcha powder, cocoa powder, coffee extract, or even a hint of citrus zest. This adds depth to the filling while keeping the texture smooth and airy.

➤ Jam or curd – Spreading a thin layer of fruit jam or citrus curd on the sponge before adding cream introduces a tangy contrast to the sweetness. It also keeps the roll moist and flavorful.

➤ Chocolate drizzle– Drizzling melted chocolate or ganache over the finished roll adds richness and elegance. It also creates a professional bakery-style look while complementing the soft, light sponge.

➤ Toasted nuts – Sprinkling finely chopped or slivered almonds, pistachios, or hazelnuts inside the roll or on top adds a subtle crunch. The toasted flavor balances the sweet cream and enhances the overall texture of the cake.

Cake Storage

Store the Japanese roll cake recipe in the refrigerator, wrapped tightly in plastic wrap or kept in an airtight container to prevent it from drying out. It will stay fresh for 2–3 days.

For longer storage, you can freeze the Japanese roll cake recipe for up to a month. Wrap it first in parchment paper, then in plastic wrap, and place it in a freezer-safe bag or container.

Thaw in the refrigerator before slicing. Avoid storing at room temperature for long periods, as the cream filling can spoil and the sponge can lose its soft texture.

Frequently Asked Questions

Conclusion

This Japanese roll cake recipe is loved by everyone who tries it, and it always brings smiles at serving time. I have made this recipe many times, and every time I enjoy the process of baking and sharing it.

The soft, fluffy sponge and creamy filling create a dessert that is both elegant and comforting. Making it feels rewarding, and watching others enjoy it makes it even better.

I hope you try this Japanese roll cake recipe yourself and experience the joy of creating a beautiful, delicious cake that everyone will appreciate.

CRAVING MORE RECIPES?

Copycat Olive Garden Lemon Cake Recipe

Favorite Oatmeal Creme Pie Cake Recipe

Best Lemon Custard Cake Recipe

Popular Jalapeño Cheese Bread Recipe

Authentic Thai Butter Cake Recipe