Fresh Strawberry & Cream Japanese Cake Roll

I had in mind to make this cake for many springs, but its calories made me always procrastinate that moment. However, every now an then you just need to enjoy life and indulge into pure foodporn!

In Japan, these cake-rolls filled with fresh cream and fruit are very popular and Japanese chefs are masters in the art of this amazing desert.

This is my simple version of the delicious Japanese cake.

I hope you will enjoy it, perhaps while watching a beautiful Studio Ghibli movie or new episode of One Piece!

  • DifficultyMedium
  • CostCheap
  • Preparation time15 Minutes
  • Rest time2 Hours
  • Cooking time10 Minutes
  • Servingserves 6 people
  • Cooking methodOven
  • CuisineJapanese


For the Swiss Roll

  • 140 glight muscovado brown sugar
  • 80 gwhite spelt flour (or white flour type 0)
  • 60 gCornstarch
  • 5Eggs
  • 1Vanilla pod
  • 1 pinchtable salt

For the filling

  • 200 gfresh cream
  • 200 gfresh strawberry
  • 1 spoonIcing sugar

To decorate

  • q.s.fresh strawberry
  • q.s.Fresh mint
  • q.s.Icing sugar


For the Swiss Roll

  1. – separate the egg yolks and whites into 2 separate bowls;

    – add the sugar and the vanilla seeds to the yolks, whisk everything together till you get a smooth cream;

    – add the salt to the egg whites and whip till stiff;

    – sift the flour and the cornstarch onto the yolks cream and mix well everything;

    – now pour the stiff egg whites, and stir very gently till fully amalgamated;

    – fold your baking tray (30×40 cm) with some baking paper, then pour the cake mixture onto it and spread it evenly with a spatula;

    – bake at 180 degrees for not more than 10 minutes;

    – transfer the cake onto a clean kitchen towel;

    – cover it immediately with cling film;

    – very gently, start rolling the cake then seal it also on the outside with cling film;

    – allow to cool down at room temperature;

For the filling

  1. – wash and rinse well the strawberries, then cut them in cubes;

    – add the icing sugar to the fresh cream, then whip it till stiff;

    – mix together the whipped cream and the strawberries;

To assemble the cake

  1. – very gently, unroll the cake and remove all the cling film;

    – spread a layer of strawberry jam all over the unrolled cake;

    – spread the whipped cream with strawberries onto the jam;

    – roll the cake again and wrap it in cling film;

    – refrigerate for at least 2 hours, then remove the cling film and decorate the cake with some icing sugar, fresh strawberries and mint leaves;

    – it must best stored inside the fridge till you serve it;

    N.B. To be consumed by the next 24 hours

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