Description
A light and airy Fresh Strawberry Cream Japanese Cake Roll made with a fluffy sponge cake, stabilized whipped cream, and fresh strawberries. This elegant dessert is perfect for spring, summer, or any occasion where you want a show-stopping treat without the heaviness of traditional cakes.
Ingredients
For the Sponge Cake:
4 large eggs, separated
½ cup granulated sugar (divided)
2 tablespoons vegetable oil
2 tablespoons whole milk
½ teaspoon vanilla extract
½ cup cake flour, sifted
For the Cream Filling:
1 cup heavy cream, chilled
3 tablespoons powdered sugar
½ teaspoon vanilla extract
1 teaspoon unflavored gelatin (optional, for stabilization)
2 tablespoons cold water (for gelatin if using)
For the Filling & Garnish:
1 cup fresh strawberries, hulled and sliced
Extra whole strawberries for decoration
Instructions
Preheat oven to 350°F and line a 10×15-inch jelly roll pan with parchment paper.
In a bowl, whisk egg yolks, half the sugar, oil, milk, and vanilla until smooth.
In a separate bowl, whip egg whites with the remaining sugar until stiff peaks form.
Gently fold the egg whites into the yolk mixture. Sift flour over and fold until just combined.
Spread batter evenly in the pan and bake 12–14 minutes until golden and springy.
While warm, roll the cake in parchment and a towel to prevent cracks. Let cool completely.
Whip cream with powdered sugar and vanilla until soft peaks form. Add dissolved gelatin if stabilizing.
Unroll cake, spread whipped cream evenly, and arrange sliced strawberries.
Roll the cake back up tightly using parchment, wrap in plastic, and chill for at least 1 hour before slicing.
Notes
Roll the cake while still warm to prevent cracks.
Chill the whisk and bowl before whipping cream for the best results.
Agar can be used instead of gelatin for vegetarian or halal-friendly versions.
Best eaten fresh, but can be stored refrigerated for up to 3 days.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: 25 minutes
Nutrition
- Serving Size: 1 slice (1/8 of cake)
- Calories: ~260 kcal
- Sugar: ~18 g
- Sodium: ~60 mg
- Fat: ~15 g
- Saturated Fat: ~7 g
- Unsaturated Fat: ~7 g
- Trans Fat: <0.5 g
- Carbohydrates: ~26 g
- Fiber: ~1 g
- Protein: ~6 g
- Cholesterol: ~120 mg