Dojima Roll (Fluffy Japanese Cake Roll)

Quick Summary: The Dojima roll is a fluffy Japanese cake roll made of soft chiffon sponge filled with light, fresh whipped cream. Also known as a Japanese Swiss roll or Japanese roll cake, it is moister and airier than a European Swiss roll and comes together in about 45 minutes, plus the chilling time.

What is a Japanese cake roll?

Japanese roll cake is a fluffy chiffon cake roll filled with plenty of light, airy, fresh whipped cream. It is also known as a Japanese Swiss roll cake, chiffon cake roll, or simply chiffon roll.

Like the famous Japanese strawberry shortcake, the Dojima Roll is a popular dessert in Japan. Created by Itsuro Arita, this roll cake is sold at the sweet shop "Patisserie Mon Cher" in Japan and other Asian countries. The cake symbolizes "eternity" and "harmony."

Japanese cake roll vs Swiss roll: what is the difference?

The main difference is the sponge. A Japanese cake roll, or Dojima roll, uses a light chiffon batter made with oil and whipped egg whites, giving it a moist, airy, melt-in-your-mouth crumb. A classic European Swiss roll uses a drier, firmer sponge, rolled tightly.

Japanese roll cakes contain less sugar and are generously filled with lightly sweetened fresh whipped cream, while Swiss rolls are often filled with jam or buttercream. That is why the Japanese Swiss roll tastes softer, lighter, and less sweet.

It is also distinct from the tightly rolled vanilla Swiss roll in terms of rolling technique. A Japanese cake roll is rolled loosely while still warm, which keeps the delicate chiffon sponge from cracking and preserves its soft, pillowy shape. In contrast, a Swiss roll is rolled tightly into a compact spiral, giving it a firmer, denser bite.

Why you'll love this recipe

• This Japanese roll cake recipe is easy and quick, and can be made in 45 minutes.
• It is prepared with a chiffon sheet cake that does not use baking powder. Instead, it gets its fluffy texture from whisked egg whites in the meringue.
• It relies on whipped egg whites rather than baking powder, giving the sponge a naturally airy lift and a delicate, tender crumb.
• It is a classic Asian roll cake: soft, fluffy, airy, and light, with a melt-in-your-mouth, moist texture. Read more about how to make a cake moist.

Ingredients

For ingredients and detailed instructions, refer to the recipe card below.

• Eggs: The recipe calls for large eggs: egg whites and yolks. Make sure to add the right amount of sugar to each of them. Use chilled eggs and an egg separator to separate the whites from the yolks. Bring the yolks to room temperature and refrigerate the whites until needed.

• Sugar: Use regular granulated sugar to make the cake batter and icing sugar (confectioners' or powdered sugar) for making the cream frosting.

• Salt enhances the cake's flavors.

• Vanilla extract: Use a good-quality vanilla extract for the best flavor, or replace it with vanilla bean paste in a 1:1 ratio.

• Oil adds moisture to and keeps the cake moist. Opt for neutral flavorless oil like grapeseed, avocado, or vegetable oil. Avoid olive oil, peanut oil, and other fats.

• Milk: Use whole milk for the best results.

• Flour: The recipe uses store-bought or homemade cake flour. To make it yourself, remove 2 tablespoons of all-purpose flour from 1 cup and replace it with 2 tablespoons of cornstarch. Alternatively, mix 15 grams of cornstarch with 110 grams of all-purpose flour.

• Baking powder, a chemical leavening agent, helps a cake rise.

• Heavy cream: Choose heavy or heavy whipped cream with at least 30% fat to make a whipped cream filling.

• Sweetened condensed milk adds a rich, velvety flavor to the cream. Use store-bought or homemade condensed milk.

How to make a Japanese cake roll (Dojima roll)

Step 1: Prepare a 15 x 10-inch (25 x 38 cm) jelly roll pan. Line it with a sheet of parchment paper, following a tutorial on lining a Swiss roll tin.

Step 2: To make the cake roll, preheat the oven to 375°F (190°C). Use a flour sifter to sift all-purpose flour and baking powder into a large bowl, then set aside.

Step 3: Pour the milk-oil mixture into a small bowl and place it over a larger container filled with hot water. Warm up the oil and milk to 104°F (40°C).

Step 4: In a large mixing bowl, whisk egg yolks, 1 ½ tablespoons (20 g) of sugar, salt, and vanilla extract with a hand whisk a few times just until combined (photo 1).

Step 5: Add oil and milk and mix to combine. Sift the dry ingredients over the bowl with the principal preparation, then gently mix with a hand whisk.

Step 6: In a clean, dry, separate large bowl, beat the cold egg whites with an electric mixer until they become bubbly and foamy.

Step 7: Gradually add the remaining sugar (90 g) to the beaten egg whites in three parts. Whisk the meringue until soft peaks form. The peaks should be firm enough to have a curved hook pointing to the floor, but avoid stiff peaks (photo 2).

Pro tip: Alternatively, use a stand mixer with a whisk attachment, but be cautious of over-whisking the egg whites.

Step 8: Give the egg yolk mixture a couple of string movements, then add ⅓ of the egg white meringue. Carefully fold it with a silicone spatula, add ⅓ again, and mix. Pour the mixture into the remaining meringue and gently fold (photo 3).

Pro tip: When folding the meringue, avoid deflating the batter. This is crucial for achieving a soft and fluffy roll cake.

Step 9: Pour the batter onto the prepared pan (photo 4), and level it with a long bent spatula or a dough scraper (avoid excessive smoothing in one spot). Tap the pan on the work surface a couple of times to release large air bubbles.

Step 10: Place the tin on the middle rack of the oven, then immediately reduce the oven temperature to 340°F (170°C). Bake for 25-27 minutes until golden brown (photo 5).

Pro tip: Check for doneness with a toothpick: if the toothpick comes out dry, the cake is done.

Step 11: Prepare a long sheet of baking paper, ensuring it is at least 1.5x the length of the cake's long side. Slightly grease it with neutral oil.

Step 12: Take the cake from the oven and tap it once against the table to prevent it from shrinking. Quickly flip it on the prepared parchment paper.

Pro tip: Avoid flipping the cake on a cooling rack lined with parchment to prevent the rack's traces on the surface of the cake.

Step 13: To prepare the cake for rolling, follow these steps:

1. Peel off the parchment paper from the bottom of the cake.
2. Use a serrated knife to trim the edges of the cake on both long sides and one short side.
3. Cut the opposite side of the cake short at a 45-degree angle (photo 6).
4. Let the cake cool a bit so it is warm enough to roll.

Pro tip: There is no need to pre-roll the cake in a tea towel beforehand.

Step 14: To make sweetened whipped cream, pour cold heavy cream into the bowl of a stand mixer, add icing sugar and condensed milk, and whisk until firm.

Pro tip: Consult the sugar-free whipped cream recipe for step-by-step photographed explanations, helpful tips, and tricks.

Step 15: To assemble the roll cake, spread the cream over the cooled cake using an offset spatula, leaving the angled cut bare.

Step 16: Apply a thicker layer of cream in the middle, like a slope, to shape it correctly (photo 7). Roll the cake on parchment paper so that both ends touch.

Step 17: Keep the bottom paper down, cover it with the top paper, and use a metal ruler to tighten it a little. Try to push the ruler towards the roll, tightening it as you pull the bottom baking paper away. Take care not to over-tighten the roll.

Step 18: Keep the rolled cake wrapped in parchment paper with the end of the roll at the bottom (photo 9). Cover the exposed ends of the roll cake with parchment paper (like candy) to prevent them from drying out. Refrigerate for 2 hours.

Step 19: Gently remove the parchment paper from the cake. Transfer it to a serving tray.

To serve, cut the cake into slices of desired thickness (ideally 1 inch (2.5 cm) with a warm knife, cleaning the blade between cuts.

How to roll a Japanese cake roll without cracking

The key to a crack-free Japanese cake roll is a moist, tender chiffon sponge, rolled while it is still slightly warm.

Unlike a European Swiss roll, you do not need to pre-roll this cake in a tea towel, because the fluffy chiffon crumb stays flexible and rolls smoothly on its own.

Avoid deflating the meringue when folding the batter, do not overbake the sponge, and cut the far short edge at a 45-degree angle so the roll seals neatly.

Roll gently with the parchment paper, shaping a mound of cream in the center, and chill for 2 hours to hold its shape.

Expert Tips

1. Read more about how to make a cake roll for useful tips and tricks.
2. Choose a light-colored jelly pan for an evenly baked cake. Avoid using a dark pan.
3. Make sure the cake is slightly cool before spreading the cream.
4. Respect the chilling time necessary for shaping the cake and setting the cream.
5. Use this simple cake pan calculator to quickly adjust ingredient amounts for a different pan size. Just enter the length and width of your tray.

Recipe variations

Authentic Japanese roll cake is made with a classic chiffon-like sponge cake and filled with fresh whipped cream made with a special blend of 43% and 35% cream. Let us have a look at how to customize it.

• Cake batter: Replace some cake flour with unsweetened cocoa powder or matcha powder to make chocolate or matcha versions.

• Cake roll filling: Play with whipped cream using a cream with 30-48% fat content, or fill your cake with cream cheese filling.

• Rolling method: Roll the cake traditionally "skin" side out or with the "brown layer" facing inwards. Alternatively, you can peel the brown crust from the baked cake while it is warm.

• Decoration: Sprinkle the roll with powdered sugar, pipe whipped cream swirls or spirals, or decorate with fresh fruits.

Storing & freezing

Store Japanese cake roll with fresh whipped cream in an airtight container in the refrigerator for up to 2 days.

Can you freeze a Japanese cake roll? You can freeze it covered with plastic wrap and then aluminum foil for 2 months. Make sure the freezer temperature is between -0.4°F and 5°F (-18°C and -15°C). When ready to serve, thaw it in the fridge overnight.

Recipe FAQ

What is a Dojima roll?
A Dojima roll is a famous Japanese cake roll made of soft chiffon sponge filled with light, fresh whipped cream. Created by Itsuro Arita and sold at the patisserie Mon Cher, it symbolizes eternity and harmony and is one of Japan's most beloved roll cakes.

What is the difference between a Japanese cake roll and a Swiss roll?
A Japanese cake roll uses a moist, airy chiffon sponge and a light fresh-cream filling, while a European Swiss roll uses a drier, firmer sponge often filled with jam or buttercream. The Japanese version is softer, less sweet, and melts in your mouth.

Do you need to pre-roll a Japanese cake roll?
No. Unlike European cake rolls, there is no need to pre-roll the chiffon-style Japanese cake roll in a tea towel. The tender, flexible crumb rolls smoothly on its own while still slightly warm.

How do you keep a Japanese cake roll from cracking?
Keep the sponge moist by not overbaking it, avoid deflating the meringue when folding, and roll the cake while it is still warm. Rolling gently with parchment paper and chilling it for two hours helps it hold a smooth, round shape.

Why is the Japanese cake roll so fluffy?
The fluffiness comes from a chiffon batter made with oil and whipped egg whites, rather than just baking powder. The meringue traps air, giving the sponge its signature light, moist, and airy texture.

Can you freeze a Japanese cake roll?
Yes. Wrap the roll in plastic wrap, then foil, and freeze it for up to 2 months. Thaw it in the refrigerator overnight before slicing and serving.

Love roll cakes? Try these next!

• Nutella Swiss roll
• Coffee Swiss roll
• Pavlova roll cake
• Pistachio roulade
• Or browse all the cake recipes

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The nutritional information has been calculated using an online recipe nutrition calculator such as Verywellfit.com and is intended for informational purposes only. These figures should be used as a general guideline and not be construed as a guarantee.