Japanese Roll Cake Recipe
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.
Equipment
- 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
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