Japanese Strawberry and Cream Roll Cake Recipe
I always love a light, fluffy, and airy Japanese roll cake. This is the most heavenly dessert.
Valentine’s day is around the corner, nothing is better than baking your loved ones a pillowy-soft delicious Japanese Roll Cake that your loved ones will enjoy throughout the week. You can refrigerate the cake for up to 3 days, so this is so perfect for valentine’s weekend!
I have shared my Easy Fluffy Japanese Roll Cake Recipe before, this is kind of an advanced version.
What is a Japanese Strawberry and Cream Roll Cake?
Roll cake is made from fluffy french style sponge cake and filled with whipped cream, but arranged in Japanese way! They usually add fresh fruits to it. My go-to is always strawberry, I feel like strawberry is one of the best fruits to go with roll cake.
This is my all-time favorite dessert, you can serve this with a cup of coffee for breakfast, afternoon tea, or even after a meal. This fluffy cake flys away pretty quickly at my house, especially this is not-too-sweet and it is very easy to indulge with more than one slice!
What do you need for this Japanese Strawberry And Cream Roll Cake Recipe?
- Egg white – ypu will have to separate the egg whites and yolks, if there’s yolk in the egg white, you won’t be able to whip the mixture to form a peak.
- egg yolks
- sugar
- Vegetable oil – i used avocado oil
- cake flour
- milk – I used whole milk
- whipping cream
- sugar
- strawberry – remove stems so they can be arranged inside the cake
How to make Japanese Strawberry And Cream Roll Cake?
Step One: In a mixing bowl, whisk together Egg yolks, and milk. Then sift in cake flour, add vegetable oil, mix well.
Step two: Beat egg white using a mixer, starting with low speed until foamy, slowly add in sugar, gradually increase the speed each time, whip the egg white until fluffy and reaches a soft peak.
Step Three: Transfer a scoop of egg white mixture to egg yolk batter, fold until combined. Pour the egg yolk mixture into the egg white mixture, fold until fully combined.
Step Four: Line a baking tray with parchment paper, pour in the batter, even out the batter in the tray, then drop the tray on the countertop a few times to release air bubbles, then bake in a preheated oven (170C) for 25 minutes.
Step Five: Transfer the cake to a cooling rack and let it cool for 10-15 minutes. In the meantime, whip the heavy cream with sugar.
Step Six: Assemble the cake: peel off the parchment paper, use another parchment paper to flip the cake over, then flip it back.
Step Seven: Spread the cream on the surface of the cake, leave half an inch at the end. Arrange the strawberries on the top 1/3 line of the cake.
Step eight: Use parchment paper to gently roll up the cake, then push to tighten the cake, making sure the seam is facing down. Refrigerate for 4 hours.
Let’s dive in!
Japanese strawberry and cream roll cake Recipe:
Japanese Strawberry and Cream Roll Cake Recipe
Ingredients
- 4 egg white
- 50g sugar
- 60g Vegetable oil
- 4 egg yolks
- 90ml milk – whole milk is preferred
- 200ml whipping cream
- 20g sugar
- 70g cake flour
- Organic strawberry for garnish -optional
Takes ,
serves four people.
Instructions
- Lightly beat egg yolks, then mix in with the milk.
- Sift flour and add in vegetable oil, then pour in egg yolk mixture, mix until combined.
- Preheat oven to 170C
- Beat egg white starting with low speed until foamy, slowly add in sugar, gradually increase the speed each time, whip the egg white until fluffy and reaches a soft peak.
- Transfer a scoop of egg white mixture to egg yolk batter, fold until combined. Pour the egg yolk mixture into the egg white mixture, fold until fully combined.
- Line a baking tray, pour in the batter, even out the batter in the tray, then drop the tray on the countertop a few times to release air bubbles, then bake for 25 minutes.
- Transfer the cake to a cooling rack and let it cool for 10-15 minutes. In the meantime, whip the heavy cream with sugar.
- Assemble the cake: peel off the parchment paper, use another parchment paper to flip the cake over, then flip it back.
- Spread the cream on the surface of the cake, leave half an inch at the end. Arrange the strawberry on the cake.
- Use parchment paper to gently roll up the cake, then push to tighten the cake, making sure the seam is facing down. Refrigerate for 4 hours.
Enjoy this Japanese Strawberry and Cream Roll Cake with your loved ones.
As an Amazon Associate, I earn from qualifying purchases with NO EXTRA COST on you.
Check Out my Latest Recipes:
Super Easy Baked Mackerel Fish in Foil Recipe
This blog post contains a Super Easy Baked Mackerel Fish in Foil Recipe. Are you…
Super Easy Oven-Baked Salmon with Cream Sauce
This blog post contains a Super Easy Oven-Baked Salmon with Cream Sauce Welcome to a…
Super Soft Sous Vide Cheesecake In Jars
This blog post contains a Sous Vide Cheesecake In Jars Recipe Embark on a journey…
Follow me on Instagram and Pinterest: