Japanese-style Cream Roll Cake recipe

Ingredients

For the sponge cake:

1 cup (125g) cake flour (or all-purpose flour sifted 2–3 times)

5 large eggs, separated

½ cup (100g) sugar (divided)

3 tbsp (45ml) milk

3 tbsp (40g) unsalted butter, melted

1 tsp vanilla extract

¼ tsp cream of tartar or lemon juice

For the cream filling:

1 cup (240ml) heavy cream, chilled

3 tbsp (25g) powdered sugar

1 tsp vanilla extract

Optional: diced fruits or custard cubes for extra filling

Instructions

Start by preheating your oven to 350°F (175°C). Line a 10×15-inch (25x38cm) jelly roll pan with parchment paper.

Whisk egg yolks with half the sugar until pale and thick. Add milk, melted butter, and vanilla, then fold in sifted cake flour gently.

In a separate clean bowl, beat egg whites with cream of tartar until foamy. Gradually add the remaining sugar and beat until glossy stiff peaks form.

Fold one-third of the meringue into the yolk mixture to lighten it, then gently fold in the rest until smooth and airy.

Spread batter evenly in the prepared pan. Bake for 18–20 minutes, or until the top is golden and springs back lightly when touched.

Remove from oven and let cool slightly. Place a fresh sheet of parchment on top and flip the cake onto it. Peel off the bottom parchment and roll the cake up loosely while warm to prevent cracking. Let it cool completely.

Whip chilled cream, powdered sugar, and vanilla until soft but stable peaks form. Unroll the cooled cake, spread whipped cream evenly, and add fruits or custard cubes if using.

Roll it back up tightly using parchment paper. Chill in the fridge for 1–2 hours before slicing for neat pieces.