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.
Equipment
- 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
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.