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Fresh Strawberry and Cream Japanese Cake Roll

Light and Fluffy Fresh Strawberry and Cream Japanese Cake Roll

This Fresh Strawberry and Cream Japanese Cake Roll combines light, airy chiffon with luscious stabilized whipped cream for a delightful dessert.
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Prep Time 30 minutes
Cook Time 15 minutes
Chilling Time 30 minutes
Total Time 1 hour 15 minutes
Servings: 8 slices
Course: Desserts
Cuisine: Japanese
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Stabilized Cream
  • 1 teaspoon Powdered Gelatin Stabilizes whipped cream.
  • 2 tablespoons Water To activate gelatin.
  • 1 cup Whipping Cream (33% fat) Or use lower fat.
  • 2 tablespoons Granulated Sugar Adjust for sweetness.
For the Cake Roll
  • 1 cup Cake Flour Soft, tender crumb.
  • 1/2 cup Granulated Sugar For the batter.
  • 1/2 teaspoon Baking Soda Helps the cake rise.
  • 1/4 teaspoon Cream of Tartar Stabilizes egg whites.
  • 1 pinch Sea Salt Enhances flavor.
  • 3 large Egg Yolks For the batter.
  • 1/4 cup Neutral Oil Canola or grapeseed.
  • 1 teaspoon Vanilla Extract For flavor.
  • 1/2 cup Whole Milk Adds moisture.
  • 5 large Egg Whites For meringue.
  • 1/4 teaspoon Cream of Tartar For meringue.
  • 1 cup Fresh Organic Strawberries Star ingredient.
For Assembly
  • 1/4 teaspoon Cream of Tartar (for meringue)
  • to taste Optional Garnish Additional fresh strawberries.

Equipment

  • 8x12-inch rectangular cake pan
  • Mixing bowls
  • Electric mixer
  • Spatula

Method
 

Step-by-Step Instructions for Fresh Strawberry and Cream Japanese Cake Roll
  1. Preheat your oven to 325°F (160°C) and line an 8x12-inch cake pan with parchment paper.
  2. Sift together cake flour, granulated sugar, baking soda, cream of tartar, and sea salt in a bowl.
  3. Create a well in the dry mixture and add egg yolks, neutral oil, vanilla extract, and whole milk. Mix gently.
  4. In a clean bowl, whip egg whites until frothy. Gradually add cream of tartar and sugar, beating until stiff peaks form.
  5. Gently fold the meringue into the cake batter until just combined.
  6. Pour the batter into the cake pan and bake for 14 to 16 minutes until set.
  7. Cool the cake in the pan for 5 minutes, then flip onto a cooling rack and roll with parchment.
  8. Bloom gelatin in cold water and melt over simmering water. Whip cream and sugar until soft peaks; add gelatin and whip until stiff peaks.
  9. Unroll the cooled cake, spread whipped cream, add chopped strawberries, and roll back up tightly. Chill for at least 30 minutes.
  10. Slice the roll and serve. Enjoy the delicious combination of airy cake and strawberry cream.

Nutrition

Serving: 1sliceCalories: 150kcalCarbohydrates: 20gProtein: 3gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 50mgSodium: 120mgPotassium: 150mgFiber: 1gSugar: 8gVitamin A: 200IUVitamin C: 10mgCalcium: 30mgIron: 1mg

Notes

Store the cake roll wrapped in plastic wrap for up to 3 days in the refrigerator. For freezing, wrap slices tightly and freeze for up to 2 months.

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