Fluffy Japanese Swiss Roll Delight

This is that fluffy, cloud-soft cake you see in bakery windows and swear you can’t make at home… and then you do, and it’s somehow lighter, jiggly-bouncy, and barely sweet in the best way. It’s a Japanese-style Swiss roll: chiffon-light sponge wrapped around cold, vanilla-scented whipped cream. It slices like a dream and disappears in five minutes flat. If you love airy desserts that don’t sit heavy, this is your sign.

My husband calls dibs on the “ugly ends,” which is hilarious because that’s the baker’s tax and I already had plans for those. The first time I nailed this, my little family stood around the cutting board, forks at the ready, like we were carving a holiday roast. Now it’s a Saturday ritual—coffee, a roll chilling in the fridge, someone sneaking the last berry from the filling. No one waits for a plate. We just slice and pass, and yes, there’s powdered sugar on the floor every time.

How to Make It

Start by whisking egg yolks with a sprinkle of sugar till they get pale and a little thick—like someone turned on the glow filter. Warm your milk and oil (not hot, just cozy-warm) and drizzle it in while whisking so it emulsifies. Sift in cake flour and a spoon of cornstarch with a pinch of salt, whisk till silky. This is your yolk batter—smooth like custard.

In a clean bowl, whip egg whites with a tiny hit of lemon juice or cream of tartar. Raining in sugar slowly is the move—think glossy, medium peaks that curl like a soft wave, not stiff, angry mountains. Fold the meringue into the yolk batter in three swoops. Gentle hands. You’re not making cement.

Spread it in a lined 10×15-inch jelly roll pan, level it, and give the pan a couple countertop smacks to pop big bubbles. Bake till it’s springy and just barely golden—if it smells like warm pancakes, you’re there. Flip it onto fresh parchment, peel the backing, and roll it up while it’s still warm (no filling yet!) to teach it the shape. Let it cool, unroll, spread whipped cream, add berries if you’re feeling extra, then roll it back up tight. Chill to set. Slice with a sharp knife as if you’re in a tiny Tokyo cafe and you own a beret now.

✔Ingredient Notes

This module dynamically pulls in recipe-specific ingredients. Follow this exact bullet styling (HTML bold labels only).
– Cake flour: Gives that soft, velvety crumb. All-purpose works in a pinch—just subtract 1 tablespoon per 1/2 cup and add 1 tablespoon cornstarch.
– Eggs: Room temp is everything. Cold whites whip slower; cold yolks make the batter cranky. I leave them on the counter while I preheat.
– Granulated sugar: Split it—most for the meringue, a little for the yolks. Adding it slowly to the whites keeps them glossy, not grainy.
– Neutral oil: Keeps the sponge flexible. I use grapeseed or canola. Butter tastes lovely but can make it firmer (and more crack-prone).
– Milk: Just warm, not hot. Too hot and you’ll scramble your vibe. Dairy-free works—oat or soy milk are the least fussy.
– Cornstarch: Tiny bit for tenderness and roll-ability. Skipping it? The cake can still work, but it may be springier.
– Cream of tartar or lemon juice: Helps the whites hold. A 1/2 teaspoon lemon juice per 4 whites is fine.
– Heavy cream: 36–40% fat so it whips billowy. Cold bowl, cold beaters, cold cream—no shortcuts here.
– Powdered sugar + vanilla: Sweetens the cream gently. I sometimes swap in a spoon of honey for a floral thing.
– Fresh berries (optional): Dry them well. Wet fruit = slip-n-slide filling. Ask me how I know.

✔Recipe Steps

1. Preheat oven to 340°F (170°C); line a 10×15-inch jelly roll pan with parchment and lightly grease the sides (makes 8–10 slices).
2. Whisk 4 large egg yolks with 10 g sugar, then slowly whisk in 60 g warm milk and 40 g neutral oil; sift in 60 g cake flour, 10 g cornstarch, and a pinch of salt until smooth.
3. Beat 4 large egg whites with 1/2 tsp lemon juice or 1/4 tsp cream of tartar; gradually add 60 g sugar and whip to glossy medium peaks.
4. Fold meringue into yolk batter in three additions; spread evenly in the pan, smooth, and tap the pan twice to release big bubbles.
5. Bake 18–20 minutes until springy; immediately invert onto fresh parchment, peel the backing, dust lightly with powdered sugar, and roll up (no filling) with parchment—cool 20–30 minutes.
6. Whip 200 ml heavy cream with 25 g powdered sugar and 1 tsp vanilla to medium-firm; unroll cake, spread cream (add berries if using), reroll tightly, chill 1–2 hours, then trim ends and slice.

What to Serve It With

– Hot coffee or a foamy matcha latte if you want to lean into the vibe.
– Fresh berries, a spoon of jam, or a drizzle of strawberry coulis.
– Lightly sweetened mascarpone on the side for the dessert-for-breakfast crowd.
– A sprinkle of powdered sugar right before serving because we like drama.

✔Tips & Mistakes

– Use room-temp eggs. Cold eggs = sad volume and a denser sponge.
– Don’t overbake. Dry cake cracks. Pull it when it springs back and barely colors.
– Roll while warm. That first “memory roll” saves you from heartbreak later.
– Fold gently. Streaks are better than deflated batter. They disappear in the pan.
– Dry your fruit. Wet berries make the cream slip and the roll unravel.
– Chill before slicing. Warm cream smears, cold cream gives clean bakery cuts.

✔Storage Tips

Wrap the roll snugly in parchment or plastic and keep it in the fridge up to 3 days. It’s actually fabulous cold—like ice-cream-adjacent vibes with the whipped cream. For breakfast? Absolutely. Zero judgment. To freeze, wrap the whole roll (or slices) tightly and freeze up to 1 month; thaw in the fridge overnight. The sponge stays tender, the cream stays plush.

✔Variations and Substitutions

– Chocolate: Swap 10 g flour for 10 g cocoa powder and add 1 tsp espresso powder.
– Matcha: Whisk 6–8 g matcha into the dry ingredients; pair with sweetened white chocolate cream.
– Strawberry shortcake-ish: Spread a thin swipe of jam under the cream; add chopped strawberries (dry them).
– Coffee roll: Add 1 tbsp strong coffee to the milk and a pinch of instant espresso to the cream.
– Gluten-free: Use a 1:1 GF blend plus the cornstarch; the texture is a tiny bit more tender but rolls fine.
– Dairy-free: Use oat milk in the batter and whip coconut cream for the filling (stabilize with 1 tbsp powdered sugar + 1 tsp cornstarch).
– Sweeteners: Honey or maple work in the cream; for the cake, stick to granulated sugar for structure.

Frequently Asked Questions

Fluffy Japanese Swiss Roll Delight

A cloud-like Japanese-style vanilla sponge rolled with lightly sweetened whipped cream for a delicate, airy dessert.

No ratings yet

Rate This Yum Pin This Recipe For Later! Share The Yum On Facebook Print

Prep Time: 25 minutes minutes

Cook Time: 12 minutes minutes

Total Time: 37 minutes minutes

Servings: 8

Calories: 120kcal

Ingredients

 

1x2x3x

Main Ingredients

• ▢ 4 large eggs separated into yolks and whites
• ▢ 0.5 cup granulated sugar divided between yolks and whites
• ▢ 0.25 cup whole milk room temperature
• ▢ 0.25 cup neutral oil such as canola or vegetable
• ▢ 1 teaspoon vanilla extract
• ▢ 0.5 cup cake flour sifted
• ▢ 1 tablespoon cornstarch
• ▢ 0.25 teaspoon salt
• ▢ 0.25 teaspoon cream of tartar
• ▢ 1 cup heavy whipping cream cold
• ▢ 0.25 cup powdered sugar
• ▢ 0.5 teaspoon vanilla extract for the cream
• ▢ 0.5 cup strawberries diced, optional

Instructions

Preparation Steps

• Preheat oven to 350°F. Line a 10x15 inch jelly roll pan with parchment paper, leaving overhang on long sides for easy lifting.
• In a bowl, whisk egg yolks with milk, oil, and 1 teaspoon vanilla until smooth. Whisk in 2 tablespoons of the granulated sugar.
• Sift cake flour, cornstarch, and salt over the yolk mixture. Whisk gently until just smooth and lump-free. Do not overmix.
• In a clean bowl, beat egg whites with cream of tartar until foamy. Gradually add the remaining granulated sugar and whip to glossy medium-stiff peaks.
• Fold one third of the meringue into the yolk batter to loosen. Gently fold in the remaining meringue in two additions until no streaks remain.
• Spread batter evenly into the prepared pan and level the surface. Tap the pan lightly to release large air bubbles.
• Bake for 10 to 12 minutes, until the top springs back lightly and a toothpick comes out clean.
• While hot, run a knife around edges. Lift the cake out using parchment overhang. Place a fresh sheet of parchment on top and invert. Peel off the baking parchment. Roll the warm cake up (short side) with the clean parchment inside and let cool 15 minutes.
• Whip cold heavy cream with powdered sugar and 0.5 teaspoon vanilla to medium-stiff peaks.
• Unroll the cooled cake. Spread whipped cream evenly, leaving a 0.5 inch border on one short end. Sprinkle diced strawberries if using.
• Re-roll the cake tightly without the parchment. Place seam-side down, wrap, and chill for 30 minutes to set.
• Trim the ends for a clean look. Slice and serve. Keep leftovers refrigerated.

Notes

Tip: For the signature fluffy texture, avoid overmixing the batter and stop whipping the meringue at medium-stiff peaks. Rolling the cake while warm prevents cracks. Flavor variations: add a touch of matcha to the dry ingredients or fill with yuzu curd.