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Japanese Strawberry Roll Cake

A single slice of Japanese strawberry roll cake on a white plate.
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This Japanese strawberry roll cake is a soft, fluffy chiffon sponge rolled around light whipped cream and fresh strawberries. Airy and not too sweet, it makes a beautiful birthday cake or afternoon tea treat, ready in about an hour.

Ingredients

Scale

For Japanese-style chiffon cake:

  • 5 large egg yolks, room temperature
  • 1 1/2 tablespoons (20 g) granulated sugar
  • 1 pinch of salt
  • 1 1/4 teaspoons (5 g) vanilla extract
  • 3 tablespoons (40 g) grapeseed oil (or vegetable oil)
  • 1/4 cup (60 g) whole milk, room temperature
  • 1 cup minus 2 1/2 tablespoons (85 g) cake flour
  • 1/2 teaspoon baking powder

For meringue:

  • 5 large egg whites, cold
  • 1 cup minus 2 1/2 teaspoons (90 g) caster sugar

For the cream filling:

  • 1 cup (235 g) cold heavy cream, 30% fat
  • 1/3 cup + 1 1/2 tablespoons (100 g) cold mascarpone cheese
  • 1/4 cup (30 g) icing (powdered) sugar

For garnish:

  • 10-12 fresh strawberries
  • 2/3 cup (155 g) cold heavy cream, 30% fat
  • 2 tablespoons (15 g) icing (powdered) sugar
  • mint leaves

Instructions

  1. To make the cake roll, prepare a classic jelly roll pan - a light-colored 15 x 10 inches (25 x 38 cm) rimmed baking sheet. Line it with parchment paper using this video tutorial on lining a Swiss roll tin. Ensure to extend parchment paper for at least 1 inch (2.5 cm) beyond the pan's edges for easy removal when the cake is done.
  2. Preheat the oven to 355°F (180°C). Sift cake flour and baking powder with a flour sifter, then set it aside. In a large mixing bowl, whisk together room-temperature egg yolks, 1 1/2 tablespoons (20 g) of sugar, salt, and vanilla extract a few times with a hand whisk (don't need to whisk until it becomes pale and fluffy).
  3. Add oil to the egg mixture and mix. Pour in the milk and whisk until everything is combined. Sift the dry ingredients over the bowl and gently mix with a hand whisk.
  4. In a separate clean bowl, make the meringue. Whisk cold egg whites with an electric mixer until frothy. Separate sugar into three parts. Slowly add the sugar to the beaten egg whites in three batches. Beat the meringue until soft peaks form, but avoid stiff peaks.
  5. Stir the egg yolk mixture once, then add 1/3 of the meringue. Carefully mix with a silicone spatula. Repeat with another 1/3 of the meringue. Finally, pour the mixture into the remaining meringue and gently fold.
  6. Spread the batter in an even layer onto the prepared pan, then smooth it with a long spatula or a dough scraper. Gently tap the pan on the table to remove air bubbles.
  7. Place the pan in the center of the oven and lower the temperature to 340°F (170°C). Bake for 20-21 minutes until golden brown. Check the cake with a toothpick: if it comes out dry, the cake is done.
  8. Cut a long sheet of parchment and grease it lightly with neutral oil. Make sure the baking paper is longer than the cake's longest side. Remove the tray from the oven and lightly tap it on the table to prevent shrinkage. Immediately flip it onto the oiled parchment paper. Peel off the bottom layer of parchment paper.
  9. Using a long serrated knife, cut the edges of the cake on both long sides and one short side. Cut the opposite short side about 1/2 inch (1.5 cm) diagonally, away from the cake. Allow the cake to cool to room temperature.
  10. To make the cream filling, combine cold heavy cream, cold mascarpone, and icing sugar in a stand mixer bowl. Whisk together until it forms medium-stiff peaks.
  11. To assemble the roll cake, spread a thin layer of cream onto the cake, leaving the angled cut empty. Add more cream at the beginning of the roll (the side opposite the angled cut).
  12. Wash and pat dry strawberries, then cut the leafy ends. Place whole strawberries side by side in a row over the mounted cream. Add more cream, covering the strawberries. Pro tip: To achieve optimal visual appeal, apply a generous amount of cream at the roll's starting point and a thinner layer at the angled cut. Failing to do so will cause the cream to ooze out when it is rolled up.
  13. Use the parchment paper to gently roll the cake, creating the cake's core with strawberries and cream. Lift the paper and continue rolling, finishing with the cake seam side down. Tighten the roll cake with a metal baking sheet, a long offset spatula, or a ruler: watch a video on how to tightly wrap a cake roll.
  14. Wrap the rolled cake in parchment paper, keeping the roll's edge at the bottom. Cover the cake ends with parchment or cling wrap. Refrigerate for 1-2 hours. Gently remove the parchment paper from the cake. With a sharp, warm knife, make a clean cut at both ends of the roll. Transfer it to a serving tray.
  15. To decorate, whip cold heavy cream with icing sugar until it forms medium-stiff peaks. Transfer the cream to a pastry bag fitted with a plain 12 mm tip and pipe it onto the cake. Top the cream with halved strawberries.
  16. To serve the cake roll, slice it into 1-inch (2.5 cm) thick slices. Warm the knife with hot water and wipe the blade between each cut.

Notes

  1. Read about how to make a cake roll for useful tips and tricks.
  2. Every oven is different, so you may need to adjust the baking time. Download this free oven temperature conversion chart.
  3. Choose a light-colored jelly roll pan that reflects heat rather than a dark pan that absorbs it and causes the cake to brown. If unavailable, place a Teflon sheet at the bottom of your rimmed baking sheet.
  4. Make sure to slightly cool the cake before spreading the cream filling.
  5. To recalculate the amount of ingredients for another size of the baking sheet, use this simple cake pan calculator. 

Nutrition

Find it online: https://www.bakinglikeachef.com/japanese-strawberry-roll-cake/