I love this Japanese Roll Cake. I first tried it in Japan on the insistence of my friend and I genuinely loved it.
It has a soft charm to it, I’m not going to lie. It’s light without feeling dry and creamy without being heavy
This is the kind of cake I make when I want something delicate without feeling bloated afterward.
It feels bakery-like but is very achievable at home.
It’s the simplicit that makes it so lovely!
Imagine a tender sponge with a cloud-like cream filling rolled together.
I’m adding variations and substitutes at the bottom of the recipe.
Tips to Make It Even More Delicious
Using cake flour instead of all-purpose flour gives the sponge its signature soft, springy texture, and a fine-mesh flour sifter helps keep the batter extra light.
Rolling the cake while warm is essential, and a non-stick parchment paper roll makes this step much easier and stress-free.
For a richer filling, you can fold a spoonful of mascarpone into the cream, and a hand mixer with a whisk attachment helps achieve the perfect soft peaks.
Keeping the filling light and evenly spread prevents the cake from squishing or leaking when sliced, and an offset spatula is great for smooth, even coverage.
Japanese Roll Cake
Course: DessertDifficulty: Easy8
slices25
minutes12
minutesIngredients
For the sponge cake:
4 large eggs, separated
½ cup sugar, divided
½ cup cake flour
2 tablespoons milk
2 tablespoons neutral oil
1 teaspoon vanilla extract
For the cream filling:
¾ cup heavy cream
2 tablespoons powdered sugar
½ teaspoon vanilla extract
Optional topping:
Whipped cream
Fresh strawberries or fruit of choice
Directions
- Start by preheating your oven to 170°C / 340°F and lining a rimmed baking tray with parchment paper, making sure it lies flat and reaches the edges so the cake releases cleanly after baking.
- Whisk the egg yolks with half of the sugar until pale and slightly thick, then mix in the milk, oil, and vanilla, followed by gently folding in the sifted cake flour until the batter is smooth and lump-free.
- In a separate bowl, beat the egg whites with the remaining sugar until soft, glossy peaks form, being careful not to overwhip so the sponge stays light and flexible.
- Fold the egg whites into the yolk mixture in three additions, using a gentle motion to keep as much air in the batter as possible, then spread it evenly into the prepared tray and smooth the surface.
- Bake the cake for about 12 minutes, just until it springs back lightly when touched, then immediately turn it out onto a clean sheet of parchment paper and carefully peel off the baking paper.
- While the cake is still warm, gently roll it up with the parchment inside and let it cool completely in this rolled shape, which helps prevent cracking later.
- Whip the cream with powdered sugar and vanilla until soft peaks form, then carefully unroll the cooled cake, spread the cream evenly across the surface, and re-roll it gently but snugly.
- Chill the roll cake for at least 30 minutes before slicing to allow the cream to set and the layers to hold together beautifully.
Notes
- This goes so beautifully with a glass of hot black tea.
Variations and Substitutes
- Strawberry jam or fruit preserves can be spread thinly under the cream for a fruity twist.
- Matcha powder can be added to the sponge for a classic Japanese flavor variation.
- Chocolate cream or cocoa powder in the sponge works beautifully if you want a slightly richer roll cake.
- Dairy-free whipping cream can be used for a dairy-free version, though chilling time may need to be a bit longer.
Conclusion
This vegan chai spice loaf cake is everything warm and comforting wrapped into a soft, tender slice of sweetness.
This Japanese roll cake is one of those desserts that feels quietly elegant every time you serve it.
It’s soft, not too sweet, and perfect for slicing and sharing, whether it’s for guests or just a calm afternoon treat. Once you make it once, it quickly becomes one of those recipes you return to again and again because it always feels just right.
