Japanese Cake Roll Recipe – Light, Fluffy & Creamy Dessert
A light and fluffy Japanese Cake Roll with a tender vanilla sponge and airy whipped cream filling — perfect for tea time or special occasions.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour
- Yield: 8–10 slices 1x
Ingredients
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4 large eggs, separated
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¼ cup whole milk
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¼ cup vegetable oil
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½ cup granulated sugar, divided
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1 tsp vanilla extract
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½ cup cake flour
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1 cup heavy whipping cream
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2 tbsp powdered sugar (for cream)
Instructions
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Preheat oven to 340°F (170°C). Line a 10×15-inch pan with parchment paper.
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Whisk egg yolks with 3 tbsp sugar until pale. Add milk, oil, and vanilla. Sift in flour and mix gently.
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In a clean bowl, beat egg whites to soft peaks. Gradually add remaining sugar and beat until stiff peaks form.
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Fold meringue into yolk batter in 3 additions.
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Pour batter into the pan and spread evenly. Bake for 20–25 minutes.
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Cool slightly, invert onto parchment, peel off paper, and roll while warm. Let cool completely.
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Whip cream with powdered sugar to soft peaks.
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Unroll the cake, spread cream, re-roll, and chill for 1 hour.
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Slice and serve.
Notes
Add fruits, matcha, or cocoa for variations. Store in fridge up to 3 days or freeze for 2 months.