Description
A light and fluffy Japanese cake roll filled with whipped cream and fresh fruit, perfect for any occasion.
Ingredients
Scale
- 4 large eggs
- 100g granulated sugar
- 80g all-purpose flour
- 30g unsalted butter, melted
- 1 teaspoon vanilla extract
- 200ml heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract (for the cream)
- Fresh fruits or jam (optional, for filling)
Instructions
- Preheat your oven to 170°C (340°F) and line a baking sheet with parchment paper.
- In a mixing bowl, beat the eggs and granulated sugar together until the mixture is pale and fluffy.
- Gently fold in the flour; then add the melted butter and vanilla extract. Mix until well combined.
- Pour the batter onto the prepared baking sheet, spreading it evenly.
- Bake for 10-12 minutes, or until the cake turns lightly golden.
- Once baked, remove it from the oven and allow it to cool for a few minutes.
- In a separate bowl, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form.
- Carefully roll the cooled cake, using the parchment paper to help, into a log shape and let it cool completely in that shape.
- Unroll the cake, spread the whipped cream inside and add fresh fruits or jam if you desire.
- Roll the cake back up gently and refrigerate for at least 30 minutes before serving.
Notes
Serve with a dusting of powdered sugar or drizzle some chocolate sauce for an elegant touch.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 15g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 50mg
Keywords: Japanese cake, cake roll, dessert, fluffy cake, whipped cream, fruit filling