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–+ servings
Fresh Strawberry and Cream Japanese Cake Roll

Fresh Strawberry and Cream Japanese Cake Roll Delight

This Fresh Strawberry and Cream Japanese Cake Roll combines fluffy cake with fresh strawberries and whipped cream, perfect for any gathering.
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Prep Time 30 minutes
Cook Time 16 minutes
Cooling Time 5 minutes
Total Time 1 hour 30 minutes
Servings: 8 slices
Course: Desserts
Cuisine: Japanese
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 3 large Egg Whites Ensure they are fat-free for optimal volume.
  • 140 grams Granulated Sugar Adjust based on taste preference.
  • 3 large Egg Yolks Contribute richness to the cake batter.
  • 60 ml Neutral Oil Canola oil preferred; melted butter can be a substitute.
  • 80 ml Whole Milk Non-dairy milk can be used as a replacement.
  • 1 tsp Vanilla Extract Optional based on preference.
  • 100 grams Cake Flour All-purpose flour can be used but may change texture.
  • 1 tsp Baking Soda Baking powder is a suitable alternative.
  • 1 pinch Sea Salt Balances sweetness.
For the Filling
  • 240 ml Whipping Cream (33%) Heavy cream can provide a richer experience.
  • 5 grams Powdered Gelatin Stabilizes the whipped cream.
  • 30 ml Water Tepid for best results.
  • 200 grams Fresh Organic Strawberries Can substitute with other berries.

Equipment

  • 8 x 12-inch cake pan
  • parchment paper
  • Mixing bowls
  • Spatula
  • Whisk

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 325°F (160°C). Prepare your baking equipment.
  2. Line your cake pan with parchment paper.
  3. Sift together cake flour, baking soda, cream of tartar, and sea salt.
  4. Mix the wet ingredients: egg yolks, oil, milk, and vanilla extract.
  5. Whip the egg whites with cream of tartar until frothy, gradually adding sugar to achieve stiff peaks.
  6. Fold the whipped egg whites into the batter gently in three additions.
  7. Pour the batter into the prepared pan and smooth the surface.
  8. Bake for 14-16 minutes or until a skewer comes out clean.
  9. Let the cake cool in the pan for about 5 minutes, then invert onto a cooling rack.
  10. Roll the cooled cake gently with parchment paper to shape it.
  11. Bloom the gelatin in water, dissolve by heating, then cool. Whip the cream until soft peaks form, add gelatin to achieve stiff peaks.
  12. Unroll the cake, spread whipped cream, and scatter strawberries. Roll back up and refrigerate.
  13. Trim edges and slice the cake before serving, garnished with strawberries or mint leaves.

Nutrition

Serving: 1sliceCalories: 200kcalCarbohydrates: 25gProtein: 3gFat: 10gSaturated Fat: 6gCholesterol: 50mgSodium: 150mgPotassium: 200mgFiber: 1gSugar: 12gVitamin A: 5IUVitamin C: 15mgCalcium: 2mgIron: 3mg

Notes

Chill equipment before whipping cream for the best texture. Avoid over-whipping cream and roll the cake while warm to prevent cracking.

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