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Fresh Strawberry Cream Japanese Cake Roll: A Delightful Treat

A delightful Fresh Strawberry Cream Japanese Cake Roll celebrating vibrant flavors and textures, perfect for any occasion.
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Prep Time 30 minutes
Cook Time 16 minutes
Chilling Time 1 hour
Total Time 1 hour 46 minutes
Servings: 8 slices
Course: Desserts
Cuisine: Japanese
Calories: 210
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Stabilized Filling
  • 1 tbsp Powdered Gelatin Substitute Agar-agar for a vegetarian option.
  • 2 tbsp Water Hydrates gelatin to activate it.
  • 1 cup Whipping Cream (33%) Use heavy cream for best results.
  • 1/3 cup Granulated Sugar Can substitute with honey or maple syrup.
For the Cake
  • 5 large Egg Whites Ensure no yolks are present.
  • 1/2 tsp Cream of Tartar Substitute double amounts of lemon juice.
  • 1/4 cup Whole Fat Milk Substitute almond milk for non-dairy option.
  • 4 large Egg Yolks No substitutes suggested.
  • 1/4 cup Neutral Oil Can substitute melted butter.
  • 1 tsp Vanilla Extract Substitute almond extract if desired.
  • 1 cup Cake Flour Substitute all-purpose flour if needed.
  • 1/2 tsp Baking Soda Can substitute with baking powder.
  • 1/4 tsp Sea Salt No substitutes necessary.
For the Filling
  • 2 cups Fresh Organic Strawberries Can substitute other berries.

Equipment

  • 8 x 12-inch rectangular cake pan
  • Mixing Bowls
  • Electric Mixer
  • spatula

Method
 

Preparation Steps
  1. Preheat your oven to 325°F (160°C) and line an 8 x 12-inch cake pan with parchment paper.
  2. Sift together cake flour, granulated sugar, baking soda, cream of tartar, and sea salt in a bowl.
  3. In a clean bowl, whip the egg whites and cream of tartar until frothy, then gradually add granulated sugar and whip to stiff peaks.
  4. Gently incorporate the meringue into the dry ingredients until just combined.
  5. Pour the batter into the prepared pan and bake for 14-16 minutes until golden and clean when tested.
  6. Cool the cake for about 5 minutes, then flip onto a wire rack and peel off parchment.
  7. Bloom the powdered gelatin in cold water, then heat until dissolved. Whip heavy cream with sugar to soft peaks, add gelatin, and whip to stiff peaks.
  8. Spread stabilized whipped cream over the cooled cake, add diced strawberries, and roll tightly from one end.
  9. Wrap the rolled cake in plastic wrap and refrigerate for at least 1 hour.
  10. Slice the chilled cake into servings and serve dusted with powdered sugar if desired.

Nutrition

Serving: 1sliceCalories: 210kcalCarbohydrates: 28gProtein: 3gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 35mgSodium: 150mgPotassium: 160mgFiber: 1gSugar: 12gVitamin A: 300IUVitamin C: 20mgCalcium: 50mgIron: 0.5mg

Notes

Be sure to cool the cake completely before spreading the filling to avoid melting. Chill well for clean slicing.

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