Go Back

Divine Strawberry Japanese Cake Roll

This delightful dessert combines airy sponge cake with luscious strawberry cream, making each bite a dreamy treat. Perfect for impressing friends or indulging your sweet tooth.
Prep Time 30 minutes
Cook Time 12 minutes
Total Time 1 hour 30 minutes
Servings: 8 pieces
Course: Dessert
Cuisine: Asian, Japanese
Calories: 210

Ingredients
  

For the Cake
  • 4 large large eggs Use room temperature for better whipping.
  • 100 g granulated sugar
  • 1 tsp vanilla extract
  • 80 g cake flour
  • 20 g matcha powder
  • 1/2 tsp baking powder
  • 1/4 tsp salt
For the Filling
  • 200 ml heavy cream Whip until soft peaks form.
  • 50 g powdered sugar Add more to thicken filling if too runny.
  • 200 g strawberries, pureed Fresh or thawed frozen strawberries can be used.
For Decoration
  • as needed strawberry slices For decoration on top of the cake roll.

Method
 

Preparation
  1. Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper.
  2. In a mixing bowl, whisk eggs and granulated sugar together until pale and fluffy. Add vanilla extract and mix well.
  3. Sift in the cake flour, matcha powder, baking powder, and salt. Gently fold until just combined.
  4. Pour the batter onto the prepared baking sheet and spread evenly. Bake for 10-12 minutes or until lightly golden.
  5. Remove from the oven and let cool slightly, then carefully roll the cake with the parchment paper.
Filling and Assembly
  1. For the filling, whip the heavy cream with powdered sugar until soft peaks form. Gently fold in the strawberry puree.
  2. Unroll the cooled cake and spread the strawberry cream evenly over the surface.
  3. Roll the cake back up without the parchment paper and wrap it tightly in plastic wrap. Refrigerate for at least 2 hours.
Serving
  1. Slice, decorate with fresh strawberry slices, and serve.

Notes

Let your cake cool completely before filling for easier rolling. You can also infuse the cream with coconut or almond extract for a unique flavor twist.