Japanese Roll Cake Recipe | Best Near Me

Japanese roll cake recipe is a light, fluffy sponge cake rolled with creamy filling, popular for its soft texture and delicate flavor.

This Japanese roll cake recipe uses eggs, sugar, flour, cream cheese, and heavy cream to create a melt-in-your-mouth dessert.

I made this Japanese roll cake recipe because I was inspired while watching how it was prepared in Japan. The main specialty of this Japanese roll cake recipe is its airy sponge and smooth cream filling.

I will now show step by step how to bake and assemble this Japanese roll cake recipe for a delicious treat.

Description Japanese Roll Cake Recipe

Japanese roll cake recipe features a soft, airy sponge cake wrapped around a creamy, smooth filling. The delicate texture of the cake comes from carefully whipped egg whites and light cake flour, creating a bouncy, tender bite.

The cream cheese filling is sweet, rich, and silky, perfectly balancing the lightness of the sponge. This dessert is visually appealing, with a neat spiral when sliced, and melts in the mouth.

Japanese roll cake recipe is celebrated for its elegance, subtle sweetness, and refined texture, making it a beloved treat in Japanese bakeries and home kitchens alike.

How To Prepare Japanese Roll Cake Recipe?

To make this Japanese roll cake recipe perfectly, we’ll go step by step! I’ve explained each part clearly, showing how to whip the sponge and prepare the creamy filling.

I’ve also listed helpful kitchen tools, but don’t worry if you don’t have everything you can still create a soft, delicious roll cake.

Recipe Overview

Preparation Time: 30 minutes

Cooking Time: 20 minutes

Total Time: 50 minutes

Course: Dessert

Cuisine: Japanese

Yield: 10 servings

Kitchen Utensils

• Mixing bowls
• Electric mixer or stand mixer
• Whisk
• Spatula
• Sifter
• 10×15-inch jelly roll pan or similar
• Parchment paper
• Cooling rack
• Offset spatula or spoon for spreading filling

Ingredients

For the Sponge Cake:

• 7 large egg whites, at room temperature
• 1/2 cup granulated sugar
• 7 large egg yolks, at room temperature
• 1/2 teaspoon cream of tartar
• 2 cups cake flour
• 1/2 cup vegetable oil
• 1 cup granulated sugar
• 1 tablespoon baking powder
• 1 teaspoon salt
• 3/4 cup cold water
• 1 tablespoon vanilla extract

For the Cream Cheese Filling:

• 16 ounces cream cheese, softened
• 2 cups heavy whipping cream, cold
• 2 cups confectioners’ sugar
• 2 teaspoons pure vanilla extract

Instructions

Step 1: Prepare the oven and pan

Set the oven to 350°F (175°C). Take a 10×15-inch jelly roll pan, line it with parchment paper, and lightly grease it so the cake doesn’t stick.

Step 2: Whip the egg whites

In a clean, dry bowl, beat the egg whites along with cream of tartar until they form soft peaks. Slowly add ½ cup of granulated sugar while continuing to beat until stiff peaks form.

Step 3: Make the egg yolk mixture

In a separate bowl, whisk the egg yolks together with vegetable oil, cold water, and vanilla extract until smooth. Sift in the cake flour, baking powder, and salt, then fold gently until everything is just combined.

Step 4: Combine egg whites and yolks

Add the whipped egg whites to the egg yolk mixture in three portions, folding carefully each time. The goal is to keep the batter light and airy.

Step 5: Bake the sponge cake

Pour the batter into the prepared pan and spread it evenly. Bake for 15–20 minutes. The cake is done when it springs back lightly when touched. Let it cool completely on a wire rack.

Step 6: Prepare the cream cheese filling

Beat the cream cheese until smooth. In another bowl, whip the cold heavy cream until stiff peaks form. Gradually add the confectioners’ sugar and vanilla, then fold the whipped cream into the cream cheese until fully combined.

Step 7: Assemble the roll cake

Once the sponge cake is completely cooled, lift it from the pan. Spread the cream cheese filling evenly over the surface. Using the parchment paper, gently roll the cake into a log, starting from one end.

Step 8: Chill and serve

Wrap the rolled cake in plastic wrap and refrigerate for at least one hour. Slice and serve chilled for the best texture and flavor.

Notes: Make sure egg whites are at room temperature for maximum volume. Handle the sponge cake gently to avoid deflating it. For extra flavor, you can add a light dusting of cocoa powder or matcha to the cake batter.

Nutrition Facts Of Japanese Roll Cake Recipe

Nutrition	Amount
Calories	420 kcal
Fat	28 g
Saturated Fat	16 g
Carbohydrates	36 g
Sugars	27 g
Protein	7 g

Why You’ll Love This Recipe

You’ll love this Japanese roll cake recipe because it delivers a light, fluffy sponge that feels almost like eating a cloud. The creamy filling is rich but not heavy, creating a perfect balance with the soft cake.

Rolling the cake is fun and rewarding, giving a beautiful presentation that impresses anyone at the table. The subtle sweetness and smooth texture make it enjoyable for all ages, and it stays fresh in the fridge for several days.

This Japanese roll cake recipe turns simple ingredients into a visually stunning, melt-in-your-mouth dessert.

How It Works

This Japanese roll cake recipe relies on whipping egg whites to create a light, airy sponge that rises without heavy butter or dense batter. The egg yolk mixture, combined with flour, oil, and water, adds structure and moisture.

Folding the whipped whites into the yolk mixture carefully preserves the air, keeping the cake soft. Baking at a moderate temperature sets the sponge without cracking.

The cream cheese filling is whipped until smooth and stable, allowing it to spread evenly. Rolling the cake gently around the filling creates the signature spiral shape and delicate texture.

Decorate And Serving Ideas

Dust the Japanese roll cake recipe lightly with powdered sugar for a simple, elegant look. You can also drizzle melted chocolate or fruit syrup over the top for added flavor and visual appeal.

Fresh fruits like strawberries, blueberries, or raspberries placed along the cake or on the side enhance both taste and presentation. Whipped cream rosettes or small edible flowers make it look festive for special occasions.

Slice the Japanese roll cake recipe carefully with a sharp knife for neat pieces, and serve chilled to maintain the soft, creamy texture of the sponge and filling.

Expert Baking Tips

1. Eggs at room temperature whip better and create a more stable, airy sponge. Take them out of the fridge at least 30 minutes before starting.

2. Sift cake flour, baking powder, and salt to remove lumps and incorporate air, which helps make the sponge light and soft.

3. Beat egg whites until stiff peaks form, adding sugar gradually. This gives the cake its fluffy, cloud-like texture.

4. When combining egg whites with the yolk mixture, fold slowly with a spatula to preserve air. Avoid over mixing or the cake will deflate.

5. Use moderate heat, around 350°F (175°C), so the sponge bakes evenly without cracking or drying out.

6. Roll the cake while it is slightly warm or with parchment paper, then let it cool completely before slicing. This prevents cracks and keeps the spiral shape neat.

Additions For Extra Delicious

➤ Fresh Fruit Layers: Adding thin slices of fresh fruit such as strawberries, kiwi, mango, or blueberries inside the filling creates bursts of natural sweetness and a refreshing contrast to the creamy filling. The fruit also adds color, making each slice visually appealing.

➤ Chocolate Drizzle or Ganache: A light drizzle of melted chocolate or a layer of smooth chocolate ganache over the sponge gives the cake a rich, indulgent flavor. Chocolate pairs beautifully with the soft sponge and creamy filling, adding depth and decadence.

➤ Matcha or Green Tea Powder: Incorporating matcha powder into the sponge or the filling adds a subtle, earthy flavor and a striking green color. This gives the cake unique Japanese twist while balancing the sweetness of the cream.

➤ Nut Crunch: Sprinkle finely chopped toasted nuts like almonds, pistachios, or hazelnuts into the filling or over the top of the cake. Nuts add a pleasant crunch and nutty aroma that contrasts with the soft, fluffy sponge.

Cake Storage

Store the Japanese roll cake recipe in the refrigerator to keep the cream cheese filling fresh and the sponge soft.

Wrap it tightly in plastic wrap or place it in an airtight container to prevent it from drying out or absorbing other odors. The cake can last up to 3–4 days when refrigerated.

For longer storage, you can freeze the roll cake by wrapping it in plastic wrap and then in aluminum foil; it can be frozen for up to one month.

FAQs About Japanese Roll Cake Recipe

Conclusion

After making this Japanese roll cake recipe, I was amazed by how soft and fluffy it turned out. The creamy filling and delicate sponge were incredibly delicious, and I enjoyed every bite myself.

My family and guests loved it too, praising its light texture and beautiful presentation. Seeing their smiles and hearing their compliments made me very happy and proud of this easy success.

I feel confident I can make Japanese roll cake recipe again, and I hope to try new variations soon, adding fruits, chocolate, or matcha for even more delicious results.

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