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Japanese Cake Roll

Japanese Cake Roll
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Indulge in the delightful experience of crafting a Japanese Cake Roll, a light and fluffy dessert that’s perfect for any celebration or cozy afternoon treat. This exquisite Swiss roll, with its subtle sweetness and creamy filling, is sure to impress your guests. With a simple recipe that allows for versatile fillings—from whipped cream to fruits and matcha—this cake roll will become a favorite in your dessert repertoire. Easy to make and visually stunning, it’s an ideal dessert for birthdays, tea parties, or as a sweet surprise for yourself.

Ingredients

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  • 4 large egg yolks
  • 4 large egg whites
  • 1/2 cup cake flour
  • 1/4 cup vegetable oil
  • 1 cup heavy whipping cream
  • Granulated sugar and powdered sugar
  • Vanilla extract

Instructions

  1. Preheat oven to 350°F (176°C) and line a 9×13 inch baking tray with parchment paper.
  2. Whisk together egg yolks, granulated sugar, salt, vanilla extract, vegetable oil, and milk until combined. Sift in cake flour and baking powder; mix gently.
  3. In another bowl, beat egg whites to soft peaks, add cream of tartar, then gradually add sugar until stiff peaks form. Fold into the yolk mixture in three parts.
  4. Pour batter into the prepared pan and smooth it out. Bake for 15-17 minutes until set.
  5. Remove from oven, flip onto a damp towel, peel off parchment paper, and roll with the towel while cooling.
  6. Whip heavy cream with powdered sugar and vanilla until medium peaks form. Unroll the cooled cake, spread whipped cream evenly on top, reroll without the towel, wrap tightly in plastic wrap, and chill for at least one hour before slicing.

Nutrition

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