Description
Japanese Cake Roll, also known as “Japanese Swiss Roll,” is a light, fluffy dessert filled with whipped cream and sometimes fruit or jam. This soft, airy sponge cake is rolled into a log and typically dusted with powdered sugar or topped with fruit. The delicate texture and sweet, creamy filling make it a beloved treat in Japanese bakeries and homes alike. Whether you’re celebrating a special occasion or craving a simple dessert, this Japanese Cake Roll is sure to impress with its elegant presentation and delicious flavor.
Ingredients
Scale
- 4 large eggs
- 1/2 cup granulated sugar
- 1/2 cup cake flour
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1/4 cup whole milk
- 1/4 cup unsalted butter, melted
- 1 cup heavy whipping cream
- 1 tablespoon powdered sugar (for whipping cream)
- 1/2 teaspoon vanilla extract (for whipped cream)
- Optional: Fresh fruits (like strawberries) or fruit jam for filling
Ingredient Highlights
- Cake Flour: Cake flour is lighter than all-purpose flour and gives the sponge cake its delicate texture.
- Eggs: The eggs help create the light and airy structure of the cake, especially when beaten properly to incorporate air.
- Whipping Cream: Freshly whipped cream adds richness and a soft, melt-in-your-mouth filling that balances the light sponge cake.
- Butter: Butter in the batter contributes to a tender crumb and moist texture.
- Vanilla Extract: Adds a warm, sweet aroma to the cake and whipped cream.
Instructions
Prepare the Cake:
- Preheat the Oven: Preheat your oven to 350°F (175°C). Line a 10×15-inch baking sheet with parchment paper.
- Mix the Dry Ingredients: In a medium bowl, sift together the cake flour, baking powder, and salt. Set aside.
- Whisk the Eggs: In a large bowl, whisk the eggs and granulated sugar together until pale and fluffy, about 3-4 minutes, using an electric mixer. The mixture should form ribbons when lifted.
- Add the Wet Ingredients: In a small bowl, combine the vanilla extract, milk, and melted butter. Gradually add this to the egg mixture, mixing until combined.
- Fold in the Dry Ingredients: Gently fold the sifted flour mixture into the egg mixture using a spatula. Be careful not to deflate the batter.
- Bake the Cake: Pour the batter into the prepared baking sheet, spreading it evenly. Bake for 12-15 minutes, or until the cake springs back when lightly touched.
- Cool the Cake: Once baked, remove the cake from the oven and allow it to cool in the pan for 5 minutes. Then, turn it out onto a clean kitchen towel dusted with powdered sugar. Peel off the parchment paper.
Prepare the Whipped Cream Filling:
- Whip the Cream: In a chilled mixing bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form.
- Chill the Filling: Place the whipped cream in the fridge while you prepare the cake.
Assemble the Cake Roll:
- Trim the Cake: Once the cake has cooled, trim the edges to make them even if necessary.
- Spread the Filling: Spread a generous layer of whipped cream evenly over the surface of the cake, leaving a small border around the edges. You can also add thin slices of fruit (like strawberries) or fruit jam at this stage.
- Roll the Cake: Starting from one edge, carefully roll the cake up tightly using the towel to help guide it. Be gentle to avoid cracking the cake. Once rolled, transfer it seam-side down to a platter.
- Chill: Refrigerate the rolled cake for 30 minutes to set.
Serve:
- Dust with Powdered Sugar: Before serving, dust the cake with powdered sugar or decorate with additional fruits or whipped cream.
- Slice and Enjoy: Slice the cake into even pieces, and serve. Enjoy the soft, fluffy layers and the creamy filling!
- Prep Time: 20 minutes
- Cook Time: 12-15 minutes
Nutrition
- Calories: 150-180 kcal
- Fat: 8g
- Carbohydrates: 20g
- Protein: 3g