Easy Japanese Roll Cake Recipe (You’ll Love it!)
Hey there baking enthusiasts! Today, I want to introduce you to a delicious and unique recipe that will impress your friends and family – the Japanese Roll Cake! This delicate and airy cake is a popular dessert in Japan and has recently gained popularity worldwide.
Roll cakes, also known as Swiss rolls, are a favorite among cake lovers because of their light and fluffy texture. However, the Japanese version of this cake is even more unique as it is made with a chiffon cake base, which gives it a moist and tender sponge cake texture. What’s more, this cake is often flavored with matcha green tea powder, making it a perfect option for those who love Asian-inspired desserts.
Now, I know that baking a Japanese roll cake may seem intimidating, especially if you have never tried it before. But fear not! With the right technique and a bit of muscle memory, you will be able to whip up this delicious dessert in no time.
In this post, I will guide you through every step of the process, including the ingredient list, recipe how-to, variations, serving and pairing suggestions, as well as make-ahead, storing, and reheating tips. Plus, I will also share some helpful tips to ensure that you get the perfect results every time you make this cake.
So, get your mixing bowls and electric mixer ready, and let’s get baking! With this Japanese roll cake recipe, you’ll be sure to impress your guests with your baking skills and have a happy, delicious time.
Why You’ll Love This Recipe?
Are you ready to make your taste buds dance with joy? Then you’ll love this Japanese roll cake! It’s a delicate and delicious dessert that’s incredibly light and fluffy, thanks to the airy and moist chiffon cake base. Plus, the subtle matcha green tea flavor adds a unique Asian-inspired touch that will make your guests go ‘wow’.
Not only is this cake versatile, but it’s also easy to customize to any occasion. You can add fresh fruits or top the cake with berries for a colorful touch. Plus, with my step-by-step recipe guide, you can easily whip it up in no time, even if you’re a beginner baker.
This Japanese roll cake is a great post-dinner dessert that you can enjoy with a warm cup of milk tea or any other beverage of your choice. It’s also perfect for a cozy afternoon tea party or a summer picnic with your friends and family.
So, why wait? Grab your mixing bowls and let’s get baking! With its light and fluffy texture, subtle matcha flavor, versatility, and ease of making, this Japanese roll cake is a unique and delicious dessert that you must try at least once. Enjoy!
Ingredient List
Let’s talk about the ingredient list for this Japanese roll cake recipe! As with any baking recipe, it’s essential to have all the ingredients ready before you start mixing them. This will help you save time and ensure that you have everything you need on hand.
To make the chiffon cake base, you will need eggs, cake flour, granulated sugar, vegetable oil, baking powder, and matcha powder. The cake flour is crucial to achieve that tender and moist texture, while the baking powder helps the cake to rise. The matcha powder adds a unique and distinct flavor that complements the delicate texture of the cake.
In addition to the cake base, you will also need heavy cream, white sugar, and cream of tartar for the cream filling. These ingredients are whipped together to form a light and fluffy cream that complements the delicate texture of the cake.
To make the meringue for the chiffon cake base, you will need egg whites, granulated sugar, and cream of tartar. The egg whites are beaten until they form stiff peaks, which are then folded into the cake batter to create that light and airy texture that we love in Japanese roll cakes.
Other essential ingredients for this recipe include heavy whipping cream, vanilla extract, fresh fruits, and chocolate ganache, which can be used to top the cake.
It’s important to note that the type of flour used in this recipe is cake flour, which is lighter and has a lower protein content than all-purpose flour. This helps to create that delicate and airy texture that we want in this cake.
In conclusion, the ingredient list for this Japanese roll cake recipe is relatively simple, and most of the ingredients can be found in your local grocery store. Just make sure to have all the ingredients ready before you start, and follow the recipe instructions carefully for the best results. Happy baking!
The Recipe How-To
Let’s get started on making this delicious Japanese roll cake! This cake is relatively easy to make, and with my step-by-step instructions, you’ll have a fluffy and moist cake in no time.
Preparation
First things first, preheat your oven to 350°F (180°C) and line a baking sheet with a sheet of parchment paper. Make sure the paper is large enough to cover the entire surface of the baking sheet. You will also need a mixing bowl, an offset spatula, and an electric mixer with a whisk attachment.
Making the cake batter
Start by whisking together the egg yolks and sugar in a mixing bowl until the mixture is pale and thick. Then add in the vegetable oil and warm milk, whisking until the mixture is smooth.
Next, sift in the cake flour, baking powder, and matcha powder and mix until everything is well combined. In a separate bowl, whip the egg whites until stiff peaks form. Then, gently fold in the egg whites into the cake batter in small batches, being careful not to overmix and lose the air bubbles.
Baking the cake
Pour the cake batter onto the prepared baking sheet and use the offset spatula to spread it out evenly. Bake the cake for about 15-17 minutes or until it springs back when lightly touched.
While the cake is baking, prepare a tea towel by sprinkling a generous amount of powdered sugar on it. Once the cake is done, immediately flip it onto the tea towel and peel off the parchment paper. Roll up the cake tightly into the tea towel and let it cool completely.
Making the cream filling
Whip together the heavy cream, sugar, and cream of tartar until stiff peaks form. Then, unroll the cooled cake and spread the cream filling evenly over the surface, leaving a ½ inch border around the edges.
Rolling the cake
Starting at one end, use the tea towel to gently roll up the cake, creating a tight spiral. Place the cake roll on a serving platter and chill in the fridge for at least an hour.
In conclusion, making a Japanese roll cake is relatively easy, and with my step-by-step instructions, you’ll be able to create a delicious and impressive dessert in no time. Just remember to follow the recipe carefully, and you’ll have a happy, fluffy, and moist cake to enjoy with your loved ones.
Substitutions and Variations
One of the best things about Japanese roll cakes is that they are incredibly versatile and can be customized to suit any occasion or personal preference. Here are some variations to try:
Matcha Cake Roll: The recipe we’ve discussed so far includes matcha powder in the cake batter, but for an extra dose of matcha flavor, you can also add matcha powder to the cream filling. This will give your cake a more pronounced green tea flavor and add an extra pop of color to the filling.
Carrot Cake Roll: For those who love carrot cake, try adding some grated carrots to the cake batter and swapping the cream filling for a stabilized mascarpone cream. This variation is perfect for those who enjoy a more autumnal taste profile.
Chestnut Cream Cake Roll: Chestnut cream is a popular filling for Japanese roll cakes and is made from sweetened chestnut puree. You can easily purchase chestnut puree online or at specialty food stores and mix it with whipped cream to create a luscious and nutty filling.
Cake with Berries: For a fresh and colorful twist, you can add a variety of fresh berries to the cream filling, such as strawberries, raspberries, and blueberries. This variation not only adds a pop of color but also a refreshing taste to the cake.
Black Sesame Roll: For a more savory take on the Japanese roll cake, try adding black sesame seeds to the cake batter and whipped cream filling. The nutty and slightly bitter flavor of black sesame pairs well with the light and fluffy texture of the cake.
In conclusion, there are many ways to customize a Japanese roll cake to suit your personal taste and preferences. Whether you prefer a classic matcha flavor or a more unconventional filling, the possibilities are endless. So, have fun experimenting with different flavor combinations, and enjoy the delicious results!
Serving and Pairing Suggestions
Now that your Japanese roll cake is ready, it’s time to think about how to serve it and what to pair it with.
Serving:
When serving the cake, you can slice it into 1-inch wide pieces using a serrated knife. For a neat presentation, you can also trim the edges of the cake roll to create a more uniform shape.
Pairing:
This cake goes well with a variety of drinks, including milk tea, coffee, or even hot chocolate. The light and fluffy texture of the cake pairs well with the rich and creamy taste of milk tea or coffee. You can also pair the cake with a hot beverage on a cold day for a cozy and comforting treat.
In addition to drinks, you can also top the cake with fresh fruits, such as strawberries or blueberries, for a refreshing and colorful touch. The sweetness of the fruits complements the subtle matcha flavor of the cake and adds a pop of color to the plate.
If you’re looking for a more indulgent treat, you can also top the cake with a chocolate ganache or whipped cream. The rich and decadent taste of the ganache pairs well with the light and fluffy texture of the cake, creating a satisfying and indulgent dessert.
Make-Ahead, Storing and Reheating Options
When it comes to making a Japanese roll cake, it’s essential to plan ahead and consider how you will store and serve the cake.
Make-Ahead:
To save time on the day you plan to serve the cake, you can make the cake base and cream filling ahead of time. You can store the cake base in the fridge for up to 3 days or freeze it for up to a month. If you freeze the cake base, make sure to wrap it tightly in plastic wrap or aluminum foil to prevent it from developing freezer burn. You can also make the cream filling ahead of time and store it in the fridge for up to 2 days.
Storing:
If you have any leftovers, you can store the cake in an airtight container in the fridge for up to 3 days. However, be aware that the longer the cake is stored, the drier it will become. To prevent this, you can wrap the cake tightly in plastic wrap or aluminum foil and store it in an airtight container.
Reheating:
To reheat the cake, you can microwave each slice for 10-15 seconds or until it’s slightly warm. However, be careful not to overheat the cake as it can become dry and lose its fluffy texture.
Food Storage:
When storing the cake or any leftovers, it’s important to use proper food storage techniques to prevent spoilage and maintain the freshness of the food. Make sure to store the cake in an airtight container or wrap it tightly in plastic wrap or aluminum foil. You can also use food storage bags or containers that are specifically designed for keeping baked goods fresh.
In conclusion, planning ahead and considering how to store and serve the cake is essential for making a Japanese roll cake. With the right storage techniques, you can preserve the moist and fluffy texture of the cake and enjoy it for several days. Additionally, be sure to follow food storage best practices to prevent spoilage and maintain the quality of the cake.
Chef Chloe’s Tips
Making a Japanese roll cake can be a bit intimidating, but with the right tips and techniques, you can create a delicious and impressive dessert. Here are some tips for achieving perfect results:
- Use a larger bowl for the egg yolk mixture: This will give you enough space to add the dry ingredients and mix them together without spilling.
- Whip the egg whites to soft peaks: Soft peaks are perfect for creating a light and fluffy Japanese sponge cake. Be careful not to over-whip, as stiff peaks will result in a dry cake.
- Sift the dry ingredients: Sifting the cake flour and matcha powder will help to remove any lumps and create a smooth texture in the cake.
- Mix the egg mixture gently: When adding the egg yolk mixture to the dry ingredients, mix gently to prevent over-mixing, which can result in a dry cake.
- Roll the cake while it’s still warm: Rolling the cake while it’s still warm will help it to retain its shape and prevent cracking.
- Use the right type of sponge cake: A Japanese cake roll is a type of sponge cake that is light, airy, and fluffy. This is different from a Swiss roll cake, which is denser and drier.
- Look for cake springs: A properly baked cake should spring back when touched lightly with your finger.
- Flip the cake onto a paper towel: Flipping the cake onto a paper towel will help prevent it from sticking and make it easier to roll.
- Let the cake cool for 10-15 minutes: This will make it easier to handle and less likely to crack.
- Use a medium speed when whipping the egg whites: This will give you the perfect balance between soft and firm peaks.
- Add a tsp of vanilla extract to the egg mixture: This will give your cake a delicious flavor and aroma.
- Use an offset spatula to create a smooth surface: Run the offset spatula gently over the surface of the cake to create a smooth, even layer of cream.
- Leave a ½ inch border around the edges of the cake: This will prevent the cream from oozing out when you roll up the cake.
- Use a baking tray to help you roll up the cake: Gently lift the edges of the cake sheet and roll it up with the help of a baking tray.
- Use 1 cup of sugar to make white meringue: This will give you the perfect balance of sweetness and stiffness.
- Look for a chiffon sheet cake recipe: This is the type of sponge cake that’s typically used for Japanese cake rolls.
- Try a Japanese style cake roll from your local cake shops: This will give you an idea of what your finished cake should look and taste like.
- Use a rack over a cake pan to cool the cake: This will prevent the cake from getting soggy on the bottom.
Making a Japanese roll cake can be a fun and rewarding experience, and with these tips, you’ll be able to achieve perfect results every time. So, don’t be afraid to experiment and try new variations, and happy baking!
Bottom Line
In conclusion, a Japanese roll cake is a delightful and versatile dessert that is perfect for any occasion. With its light and fluffy texture and subtle matcha flavor, this cake is a crowd-pleaser that’s sure to impress your guests.
By following the tips and techniques in this recipe, you can create a beautiful and delicious cake that will be the star of any dessert table. Whether you’re a seasoned baker or a beginner, making a Japanese roll cake is a fun and rewarding experience that’s sure to bring a smile to your face.
So, why not try making a Japanese roll cake today? With its simple yet elegant appearance and delicious flavor, this cake is a perfect treat for any day of the week. Whether you prefer a classic matcha flavor or a more unconventional filling, the possibilities are endless. So, go ahead and give it a try, and enjoy the delicious results!
Japanese Roll Cake Recipe
Equipment
- -Mixing bowl
- Electric mixer
- Whisk attachment
- Offset spatula
- Baking sheet
- Parchment paper
- Tea towel
- Plastic wrap
Ingredients
For the cake:
- 3 large eggs room temperature and separated
- 1/3 cup granulated sugar
- 1/3 cup cake flour
- 2 teaspoons matcha powder
- 1/4 teaspoon cream of tartar
- 1/4 teaspoon baking powder
For the filling:
- 1 cup heavy whipping cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F and line a 10×15 inch baking sheet with parchment paper.
- In a mixing bowl, beat the egg whites on medium speed until they become foamy. Add cream of tartar and continue to beat until soft peaks form.
- Add sugar gradually, and beat until stiff peaks form.
- In a separate mixing bowl, beat the egg yolks on high speed until the color becomes light and pale.
- Add cake flour and matcha powder into the egg yolk mixture and mix until well-combined.
- Fold in the egg white mixture into the egg yolk mixture gently until the batter is smooth and free of air bubbles.
- Pour the cake batter into the baking sheet, using an offset spatula to spread the batter evenly.
- Bake for 10-12 minutes, or until the cake springs back when touched.
- While the cake is baking, prepare a tea towel by laying it on a flat surface and dusting it with powdered sugar.
- Once the cake is done, remove it from the oven and immediately invert it onto the prepared tea towel. Peel off the parchment paper and roll the cake tightly with the tea towel.
- Allow the cake to cool completely while rolled up.
- Meanwhile, prepare the filling by whisking the heavy cream, powdered sugar, and vanilla extract together until it forms stiff peaks.
- Once the cake has cooled completely, unroll it and spread the filling evenly using an offset spatula.
- Roll the cake tightly and wrap it with plastic wrap.
- Chill in the fridge for at least 1 hour before serving.
Notes
If you don’t have cake flour, you can use all-purpose flour as a substitute.
You can also experiment with different fillings, such as fresh fruits, chocolate ganache, or chestnut cream.
Your Own Notes
Nutrition
by Chef Chloe
Chloe is passionate about creating unique dishes that draw on the flavors of her favorite cultures. She loves experimenting with new ingredients and pushing the boundaries of traditional recipes. Her enthusiasm for cooking is infectious, and she is always eager to share her creations with friends and family.