Go Back
–+ servings
Strawberry and Cream Japanese Cake Roll

Indulge in Strawberry and Cream Japanese Cake Roll Bliss

Experience the delightful Strawberry and Cream Japanese Cake Roll, a light and fluffy dessert bursting with fresh strawberries and cream.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 15 minutes
Chilling Time 1 hour
Total Time 1 hour 45 minutes
Servings: 8 slices
Course: Dessert
Cuisine: Japanese
Calories: 240
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake Roll
  • 1 tablespoon Powdered Gelatin Stabilizes whipped cream (substitute with agar-agar for plant-based option)
  • 2 tablespoons Water Used to bloom gelatin
  • 1 cup Whipping Cream (33%) Can be swapped with heavy cream or non-dairy whipping cream
  • 1/2 cup Granulated Sugar Sweetens both the cream and cake (brown sugar offers a delicious substitute)
  • 1 cup Fresh Strawberries Feel free to substitute with other berries
  • 4 Egg Whites Can be replaced with aquafaba for a vegan option
  • 1/2 teaspoon Cream of Tartar Stabilizes egg whites (substitute with lemon juice or vinegar using double the amount)
  • 1/4 cup Granulated Sugar (for meringue) No direct substitutes
  • 1/2 cup Whole Milk Can be swapped with any non-dairy milk
  • 4 Egg Yolks No substitute available
  • 1/4 cup Neutral Oil (e.g. canola, grapeseed) Melted butter can be used as a substitute
  • 1 teaspoon Vanilla Extract Can be substituted with almond extract or omitted
  • 3/4 cup Cake Flour All-purpose flour can be used, though texture may vary
  • 1/2 teaspoon Baking Soda Can be substituted with baking powder (increase slightly)
  • 1/2 teaspoon Cream of Tartar (in dry mix) Can be replaced with baking powder
  • 1/4 teaspoon Sea Salt No substitute necessary
For the Filling
  • 1 cup Stabilized Whipped Cream Essential for luscious texture
  • 1 cup Fresh Strawberries Other fruits can be explored for variations

Equipment

  • 8x12-inch rectangular cake pan
  • Mixing Bowls
  • Electric Mixer
  • Spatula
  • Serrated Knife
  • Kitchen towel

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 325°F (160°C) and line an 8x12-inch rectangular cake pan with parchment paper.
  2. Sift together cake flour, granulated sugar, baking soda, cream of tartar, and sea salt in a medium bowl.
  3. Whisk together egg yolks, neutral oil, vanilla extract, and whole milk until smooth, then pour into the well of the dry ingredients.
  4. In a separate bowl, whip egg whites and cream of tartar until frothy, gradually adding granulated sugar until stiff peaks form.
  5. Fold the whipped meringue into the batter in three parts while maintaining air.
  6. Pour batter into prepared cake pan and bake for 14 to 16 minutes until springy and pale golden.
  7. Cool for 5 minutes, then invert onto a sugar-dusted towel and roll up the cake in the towel.
  8. Bloom the powdered gelatin in water and heat until dissolved, then let cool slightly.
  9. Whip the cream with sugar until soft peaks form, gradually adding cooled gelatin until stiff peaks form.
  10. Unroll the cooled cake, spread whipped cream evenly, and add fresh strawberries.
  11. Roll the cake back up tightly, wrap snugly, and refrigerate for at least 1 hour.
  12. Slice and serve the chilled cake roll, enjoying the delightful blend of strawberries and cream.

Nutrition

Serving: 1sliceCalories: 240kcalCarbohydrates: 30gProtein: 3gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 50mgSodium: 180mgPotassium: 120mgFiber: 1gSugar: 10gVitamin A: 500IUVitamin C: 15mgCalcium: 50mgIron: 0.5mg

Notes

Ensure tools are clean and cool the cake completely before unrolling to maintain structure.

Tried this recipe?

Let us know how it was!