Japanese Cake Roll Recipe with Perfect Swirls
A soft, fluffy Japanese Cake Roll made with a light chiffon sponge and airy whipped cream filling—elegant, balanced, and perfect for any occasion.
- Prep Time: 25 minutes
- Cook Time: 22 minutes
- Total Time: 1 hour 30 minutes (includes chilling)
- Yield: 8–10 slices
Ingredients
Cake:
4 large eggs, separated
6 tbsp granulated sugar (divided)
½ cup cake flour, sifted
¼ cup whole milk
¼ cup vegetable oil
1 tsp vanilla extract
¼ tsp cream of tartar or lemon juice (optional)
Pinch of salt
Powdered sugar (for dusting)
Filling:
1 cup heavy cream
2 tbsp powdered sugar
½ tsp vanilla extract
Instructions
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Preheat oven to 340°F. Line a 10×15-inch jelly roll pan with parchment.
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Whisk yolks with 2 tbsp sugar until pale. Add milk, oil, vanilla. Mix in sifted cake flour.
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In another bowl, beat egg whites with cream of tartar and remaining ¼ cup sugar to medium-stiff peaks.
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Fold meringue into yolk batter in batches.
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Spread into pan, smooth surface. Bake 20–22 minutes.
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Invert onto powdered sugar–dusted towel. Peel parchment. Score edge, roll while warm. Cool.
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Whip cream with sugar and vanilla to soft peaks.
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Unroll cake, spread cream evenly. Reroll gently. Wrap and chill 1 hour.
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Slice with a warm serrated knife.
Notes
Roll the cake while still warm for best results. Keep chilled until serving.