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Fluffy Japanese Swiss Roll Delight

Fluffy Japanese Swiss Roll Delight

A cloud-like Japanese-style vanilla sponge rolled with lightly sweetened whipped cream for a delicate, airy dessert.
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Prep Time: 25 minutes
Cook Time: 12 minutes
Total Time: 37 minutes
Servings: 8
Calories: 120kcal

Ingredients
 

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.