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–+ servings
Fresh Strawberry and Cream Japanese Cake Roll

Fresh Strawberry and Cream Japanese Cake Roll for Sweet Moments

This Fresh Strawberry and Cream Japanese Cake Roll is a light and fluffy dessert perfect for any gathering.
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Prep Time 30 minutes
Cook Time 16 minutes
Cooling Time 1 hour
Total Time 1 hour 46 minutes
Servings: 8 slices
Course: Desserts
Cuisine: Japanese
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake Batter
  • 1 cup Cake Flour If unavailable, use all-purpose flour with cornstarch.
  • 1 tsp Baking Soda Can be swapped with baking powder if needed.
  • 1/2 tsp Cream of Tartar Substitute lemon juice or vinegar in double amount.
  • 1/4 tsp Sea Salt Balances sweetness and enhances flavor.
  • 4 large Egg Yolks Enrich the cake and help in emulsification.
  • 1 cup Whipping Cream (33%) Heavy cream works for a richer result.
  • 1/2 cup Granulated Sugar Adjust to your taste preference.
  • 1/2 cup Whole Fat Milk Any milk or milk alternative can be used.
  • 1/4 cup Neutral Oil Infuses moisture; melted butter can add richer flavor.
  • 1 tsp Vanilla Extract Use pure extract for the best results.
  • 4 large Egg Whites Ensure bowls are clean for maximum volume.
For the Whipped Cream Filling
  • 1 tsp Powdered Gelatin Unflavored agar-agar is suitable for a vegetarian option.
  • 2 tbsp Water Activates gelatin for stabilization.
  • 1 cup Fresh Organic Strawberries Can be replaced with other berries depending on availability.

Equipment

  • 8 x 12-inch rectangular cake pan
  • Mixing Bowls
  • spatula
  • whisk
  • Cooling Rack

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 325°F (163°C) and line an 8 x 12-inch rectangular cake pan with parchment paper.
  2. In a large bowl, sift together cake flour, baking soda, cream of tartar, and sea salt. Add egg yolks, oil, vanilla, and milk. Mix gently.
  3. In a clean bowl, whip egg whites with cream of tartar until frothy. Gradually add sugar and beat until stiff peaks form.
  4. Fold one-third of the meringue into the cake batter, then fold in the remaining meringue carefully.
  5. Transfer the batter to the prepared pan and bake for 14-16 minutes until golden and springs back when touched.
  6. Cool the cake in the pan for 5 minutes, then transfer to a cooling rack to cool completely.
  7. Once cooled, roll the cake in parchment paper from one short side to the other. Let it cool fully in this position.
  8. Whip the cream with sugar until soft peaks form, then gradually add cooled gelatin mixture until smooth.
  9. Unroll the cake and spread the whipped cream over it. Scatter chopped fresh strawberries on top and roll it up tightly.
  10. Wrap the rolled cake in plastic wrap and refrigerate for at least 1 hour before slicing and serving.

Nutrition

Serving: 1sliceCalories: 180kcalCarbohydrates: 25gProtein: 4gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 80mgSodium: 150mgPotassium: 150mgFiber: 1gSugar: 12gVitamin A: 200IUVitamin C: 10mgCalcium: 50mgIron: 1mg

Notes

Ensure all bowls and utensils are grease-free for best meringue volume. Experiment with flavors using seasonal fruits or extracts.

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