Description
A light and fluffy Japanese-style cake roll, filled with whipped cream and known for its airy texture and delicate sweetness.
Ingredients
Units
Scale
- 4 large eggs
- 100g (1/2 cup) granulated sugar
- 1 tsp vanilla extract
- 60ml (1/4 cup) milk
- 60ml (1/4 cup) vegetable oil
- 80g (2/3 cup) cake flour
- 1 tsp baking powder
- 1/4 tsp salt
- 200ml heavy whipping cream
- 2 tbsp powdered sugar
Instructions
- Preheat the oven to 170°C (340°F). Line a 10×15 inch jelly roll pan with parchment paper.
- Separate the eggs. In a bowl, beat egg yolks with half of the sugar until pale and thick. Add vanilla, milk, and oil, and mix until combined.
- Sift in the cake flour, baking powder, and salt. Mix gently until smooth.
- In a separate bowl, beat egg whites until foamy. Gradually add the remaining sugar and beat until stiff peaks form.
- Fold the meringue into the yolk mixture in batches, being careful not to deflate the batter.
- Pour the batter into the prepared pan and spread evenly. Tap the pan to release air bubbles.
- Bake for 12–15 minutes until the cake springs back when touched.
- Remove from oven and let cool slightly. Turn the cake onto a clean sheet of parchment and peel off the baking paper.
- Roll the warm cake gently with the parchment inside and let it cool completely.
- Whip the heavy cream with powdered sugar until stiff peaks form.
- Unroll the cake, spread whipped cream evenly, then roll it back up. Chill before slicing.
Notes
- Use cake flour for a softer texture.
- Roll the cake while it’s warm to prevent cracking.
- Chill before slicing for cleaner cuts.
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 14g
- Sodium: 80mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 70mg
