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Fresh Strawberry Cream Japanese Cake Roll Recipe

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★★★★★

4.6 from 57 reviews

This Fresh Strawberry Cream Japanese Cake Roll is a light, fluffy sponge cake rolled with whipped cream and fresh strawberries. The delicate texture and mildly sweet cream make it a perfect dessert for any occasion, featuring a moist cake base with a smooth gelatin-stabilized cream filling and fresh, fruity bursts from the strawberries. The cake is baked in a rectangular pan, then rolled with cream and strawberries inside for an elegant presentation.

Ingredients

Scale

Gelatin Mixture

  • 1 1/4 teaspoons powdered gelatin
  • 5 teaspoons water

Whipped Cream

  • 1 1/4 cup whipping cream (33% fat)
  • 1 tablespoon + 1/4 teaspoon granulated sugar

Strawberries

  • 10 small fresh organic strawberries

Meringue

  • 4 egg whites
  • 50 grams granulated sugar
  • 1/4 teaspoon cream of tartar

Cake Batter

  • 25 grams granulated sugar
  • 50 ml whole fat milk
  • 3 egg yolks
  • 40 ml neutral oil (e.g., canola, grapeseed, avocado)
  • 1/4 teaspoon vanilla extract
  • 45 grams cake flour
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon cream of tartar
  • 1/4 teaspoon sea salt

Instructions

  1. Prepare Pan and Oven: Line an 8×12 inch rectangular cake pan with parchment paper. Preheat oven to 325°F (162°C).
  2. Combine Dry Ingredients: In a large mixing bowl, sift together cake flour, baking soda, cream of tartar, sea salt, and 25 grams granulated sugar. Stir to combine.
  3. Add Wet Ingredients: Create a well in the center of the dry mix and add whole milk, egg yolks, neutral oil, and vanilla extract. Stir gently until fully incorporated but do not over mix. Set aside.
  4. Make Meringue: In a clean, dry, non-plastic bowl, whip egg whites on slow speed until frothy. Add 1/4 teaspoon cream of tartar.
  5. Whip Egg Whites and Sugar: Increase mixer speed to medium, whipping until whites become opaque and bubbles reduce, then gradually add 50 grams sugar a little at a time.
  6. Whip to Stiff Peaks: Increase speed to medium-high and whip until the meringue holds stiff peaks.
  7. Fold Meringue into Batter: Gently fold 1/3 of the meringue into the milk-flour mixture to loosen the batter, then fold in the remaining meringue carefully without stirring to preserve airiness. Use immediately.
  8. Prepare Pan for Baking: Dab a bit of batter onto the sides of parchment paper to help the corners stick, preventing the paper from tipping into the batter.
  9. Pour and Spread Batter: Pour the batter into the lined cake pan from one spot and spread evenly with an angled spatula.
  10. Remove Air Pockets: Tap the pan firmly on the counter to release any large air bubbles.
  11. Bake Cake: Bake for 14-16 minutes at 325°F until a skewer inserted into the center comes out clean and the cake springs back when touched.
  12. Cool Slightly: Let the cake cool in the pan for 5 minutes before removing it.
  13. Invert Cake: Place a cooling rack over the pan and flip the cake onto the rack. Gently remove the parchment paper.
  14. Roll Cake While Warm: The side facing up will be the top of the roll. Let it sit for 5 minutes on the rack. Place a fresh parchment sheet on top of the cake, then flip the cake over again and roll it up gently with the parchment inside to prevent sticking. Roll before it cools completely to avoid cracking.
  15. Cool Rolled Cake: Leave the cake rolled with parchment wrapped for cooling while preparing the cream filling.
  16. Chill Equipment: Place mixing bowl and beaters in the refrigerator for at least 15 minutes to aid cream whipping.
  17. Prepare Strawberries: Clean, dry, hull, and cut strawberries into approximately 1 cm pieces.
  18. Bloom Gelatin: In a heatproof cup, sprinkle gelatin over 5 teaspoons room temperature water. Let it bloom for 5 minutes.
  19. Warm Gelatin: Place the cup over a small saucepan with simmering water to melt gelatin until liquid. Remove and allow to cool until just runny.
  20. Whip Cream: Beat whipping cream and sugar in the chilled bowl on low speed initially, then increase to medium speed.
  21. Add Gelatin to Cream: When cream forms soft peaks and beaters leave tracks, slowly pour in cooled gelatin between the whisk and bowl while whipping continues.
  22. Finish Whipping Cream: Continue whipping until the cream holds stiff peaks. Do not overwhip.
  23. Assemble Cake Roll: Gently unroll the cooled cake and spread an even layer of cream over the surface.
  24. Add Strawberries: Evenly distribute the cut strawberries on the cream layer.
  25. Re-Roll Cake: Carefully roll the cake back up from the short edge, using parchment paper to guide the roll and prevent sticking.
  26. Chill Cake: Wrap the rolled cake tightly with plastic wrap and refrigerate to set before slicing.
  27. Prepare to Serve: Before serving, trim the cake roll edges for a clean presentation and slice as desired.

Notes

  • Using fresh, organic strawberries ensures the best flavor and texture in the filling.
  • Bloom gelatin properly to avoid lumps or grainy texture in the cream.
  • Rolling the cake while warm prevents cracking; be gentle to maintain cake integrity.
  • Chilling the bowl and beaters helps the cream whip faster and hold better peaks.
  • Trimming the edges after chilling enhances the aesthetic and removes any uneven cake parts.
  • Cake flour produces a lighter, softer sponge than all-purpose flour.
  • Cream of tartar stabilizes egg whites and improves meringue volume.

Keywords: Japanese cake roll, strawberry cream roll, sponge cake roll, fresh strawberry dessert, whipped cream roll cake

Find it online: https://dailysimplerecipe.com/fresh-strawberry-cream-japanese-cake-roll-recipe/