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
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Preheat oven to 350°F and line a 10×15-inch jelly roll pan with parchment paper.
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In a bowl, whisk egg yolks, half the sugar, oil, milk, and vanilla until smooth.
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In a separate bowl, whip egg whites with the remaining sugar until stiff peaks form.
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Gently fold the egg whites into the yolk mixture. Sift flour over and fold until just combined.
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Spread batter evenly in the pan and bake 12–14 minutes until golden and springy.
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While warm, roll the cake in parchment and a towel to prevent cracks. Let cool completely.
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Whip cream with powdered sugar and vanilla until soft peaks form. Add dissolved gelatin if stabilizing.
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Unroll cake, spread whipped cream evenly, and arrange sliced strawberries.
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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