Japanese Cake Roll
A light and fluffy sponge cake rolled with whipped cream and fruits, perfect for any celebration or as a sweet indulgence.
Ingredients
Cake Ingredients
- 4 large large eggs Ensure eggs are at room temperature for optimal whipping.
- 100 g granulated sugar
- 1 teaspoon vanilla extract
- 80 g all-purpose flour Can be substituted with gluten-free cake flour blend.
- 1 tablespoon cornstarch
- 30 g unsalted butter, melted
- 200 ml heavy cream Dairy-free options include almond milk or coconut cream.
- 2 tablespoons powdered sugar
Filling Ingredients
- Fruits for filling (optional) Suggestions include strawberries, blueberries, or kiwi.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a 15x10 inch baking pan with parchment paper.
- In a large bowl, whip the eggs and sugar until light and fluffy, about 5-7 minutes.
- Sift together the flour and cornstarch, then gently fold into the whipped eggs.
- Gradually fold in the melted butter into the batter.
Baking
- Pour the batter into the prepared pan and bake for 10-12 minutes, or until golden brown.
- Remove from the oven, let cool in the pan for 5 minutes, then turn out onto a clean kitchen towel dusted with powdered sugar.
Assembly
- In a bowl, whip the heavy cream with powdered sugar until soft peaks form.
- Spread the whipped cream evenly over the cooled cake and add fruits if desired.
- Using the towel, gently roll the cake from the long edge to hold its shape.
- Wrap in plastic wrap and refrigerate for at least 30 minutes to set.
Notes
Store leftovers tightly wrapped in plastic wrap in the refrigerator for up to 3 days. This cake is best served chilled.
