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Fresh Strawberry and Cream Japanese Cake Roll

Fresh Strawberry and Cream Japanese Cake Roll

Perfect Not-Too-Sweet Japanese Dessert

A light and airy Japanese cake roll filled with strawberries is one of the most requested recipes I had in the last few months. After the success many of you had with my Japanese Chocolate Cake Roll recipe, many expressed the desire to bake a similarly soft and fluffy chiffon cake but in a vanilla flavor so it can be filled with whichever fruit your heart desired. It took a little while because I’ve been happily writing away over at indulgewithbibi (this month’s topic: baby sleep training) but I’m happy to finally share this recipe for a delicious strawberry swiss roll that is made in the not-too-sweet Japanese style.

Unlike a sponge cake, the pillowy soft chiffon cake in this roll doesn’t use any butter and relies partly on the meringue as its leavener. With such a light and airy cake body, coupled with a delicate whipped cream and fresh strawberries, it’s so easy to indulge in more than one slice. In fact, I already made this cake roll over 10 times because my loved ones kept asking for it. They said it was better than the ones they could find at the store, my nephew even told his mom that it was, “the best dessert ever.” 🙂

Fresh strawberry and cream Japanese swiss cake roll. Strawberries and cream rolled inside a vanilla cake base.

A Sturdy Stabilized Whipped Cream

This fresh strawberry cream cake roll is filled with a fresh whipped cream that is stabilized with gelatin. For cake rolls, I prefer taking some extra steps to stabilize the cream filling because whipped cream has a tendency to deflate after a while. It’s completely possible to skip the stabilization part by whipping the cream with sugar and omitting the gelatin – which a lot of recipes do – but you might find that the cream gets a bit sloppy and the shape of the cake roll doesn’t hold up as well, especially after a few hours.

For use as a cake topping, whipped cream can be conveniently stabilized with powdered sugar as seen in this recipe. However, for use as a deep filling, it’s preferable to stabilize it with gelatin instead. It may sound intimidating but it’s actually quite easy and the results are well worth the effort.

This strawberry cake roll is by far one of the easiest and most delicious desserts you can make in under an hour and a half from start to finish. I highly recommend you give it a try.

XOXO,
Mimi

Step-By-Step Strawberry Swiss Roll

  • Sifted flour inside a bowl.
  • Egg yolk, vanilla, salt, flour, milk inside a stainless steel mixing bowl.

In a large mixing bowl, sift in cake flour, sugar, baking soda, cream of tartar and salt. Stir to combine. Create a well in the center. Inside it, add yolks, oil, vanilla extract and milk.

  • Cake batter in a stainless steel mixing bowl.
  • Meringue clumped inside a whisk in the stiff peak stage.

Stir to combine until fully incorporated, do not over mix. Set this milk-flour mixture aside. In a clean and dry, non-plastic mixing bowl, whip egg whites on slow speed until frothy, add cream of tartar. Whip until stiff peaks.

  • Meringue on a spatula in cake batter.
  • Parchment paper in an empty cake pan.

Gently fold the meringue into the cake flour batter until fully incorporated.

Dab a little bit of the batter onto the parchment paper and stick it to the pan to prevent the paper from tipping over into the cake batter. 

  • Mixed swiss cake roll batter in a cake pan.
  • Baked cake roll in a pan with a cooling rack over it.

Pour batter into lined cake pan from one spot, spread out the batter evenly with an angled spatula. Rap the cake pan on the counter a few times to rid excess bubbles. Bake for 14-16 min. at 325 F. Let cool 5 min. in the pan before removing. Place cooling rack over cake pan.

  • Cake pan flipped over onto a cooling rack.
  • Cake roll is flipped over onto a cooling rack.

Flip cake over onto the rack, remove pan. Gently remove paper. The side facing up will eventually become the top of the cake roll. Let it sit on cooling rack for 5 min.

  • Cake with exposed crumb on a cooling rack.
  • Cake flipped over with clean parchment paper on top.

Place a piece of new parchment paper on top of the cake. Flip the cake over and start rolling.

  • Sheet cake in rolled up condition with parchment in between layers.

Let it cool in this wrapped condition while making the fresh cream.

  • Cut up strawberries on a cutting board.
  • Cut up strawberries spread out evenly on a bed of cream on an unrolled cake roll.
  • Cake rolled up with plastic wrap on a dish.

Clean and pat dry strawberries, then cut into 1 cm sized pieces. Apply an even layer of cream to unrolled cake roll, spread strawberries evenly apart, then roll up. Wrap cake roll in plastic wrap and place in fridge to set before cutting. Cut off the sides before serving for a cleaner finish.

Fresh strawberry and cream Japanese swiss cake roll. Slices spread out onto a long presentation dish.
Fresh Strawberry Cream Japanese Cake Roll

Fresh Strawberry Cream Japanese Cake Roll

Yield: 8 slices
Prep Time: 1 hour
Cook Time: 14 minutes
Total Time: 1 hour 14 minutes

A fluffy and moist Japanese cake roll filled with fresh strawberries and a not-too-sweet whipped cream that is stabilized with gelatin. The most heavenly dessert.

Ingredients

Japanese Style Chiffon Cake

  • 25 grams granulated sugar
  • 45 grams cake flour
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon cream of tartar* (Substitutions Note 1)
  • 1/4 teaspoon salt
  • 50 ml whole fat milk
  • 3 egg yolks
  • 40 ml vegetable oil (e.g. canola)
  • 1/4 teaspoon vanilla extract
  • 4 egg whites
  • 50 grams granulated sugar
  • 1/4 teaspoon cream of tartar

Stabilized Fresh Cream

  • 1 1/4 teaspoons powdered gelatin
  • 5 teaspoons water
  • 1 1/4 cup whipping cream (33%)
  • 1 1/4 tablespoon granulated sugar
  • 10 small fresh organic strawberries

Instructions

Japanese Style Chiffon Cake

  1. Line a 8 X 12" rectangular cake pan with parchment paper.
  2. Preheat oven to 325 F.
  3. In a large mixing bowl, sift in cake flour, sugar, baking soda, cream of tartar and salt. Stir to combine.
  4. Create a well in the center. Inside it, add yolks, oil, vanilla extract and milk.
  5. Stir to combine until fully incorporated, do not over mix. Set this milk-flour mixture aside. 
  6. In a clean and dry, non-plastic mixing bowl, whip egg whites on slow speed until frothy, add cream of tartar.
  7. Increase speed to medium, once the whites become opaque and bubble size have tightened up, add sugar a little bit at a time.
  8. Increase speed to med-high, whip until stiff peaks. You've now made a meringue. (Note 2)
  9. Gently fold 1/3 of the meringue into the milk-flour mixture to get it moving. Once incorporated, fold in the rest of the meringue. Do not stir. Use batter immediately. 
  10. Dab a bit of the batter onto the sides of the parchment paper to keep corners together. Dab a little more onto the paper and stick it to the pan to prevent the parchment paper from tipping over into the cake batter. 
  11. Pour batter into lined cake pan from one spot, spread out the batter evenly with an angled spatula.
  12. Tap the pan on the counter to release large air pockets.
  13. Bake for 14-16 min. at 325 F until a skewer pulls out clean and cake springs back in the center.
  14. Let cool 5 min. in the pan before removing.
  15. Place cooling rack over cake pan.
  16. Flip cake over onto the rack, gently remove paper. 
  17. The side facing up will eventually become the top of the cake roll. Let it sit on cooling rack for 5 min.
  18. Place a new of parchment paper on top of the cake.
  19. Flip the cake over and start rolling, allowing the parchment paper to be in between the folds. This will prevent the cake from sticking to itself. It's important to roll the cake before it cools completely, otherwise, it will crack while rolling.
  20. Let it cool in this wrapped condition while making the fresh cream.

Stabilized Fresh Cream Instructions

  1. Refrigerate mixing bowl and beaters in the fridge for a minimum of 15 minutes. This will help cream whip better.
  2. Clean and pat dry strawberries. Remove the husk and cut into 1 cm sized pieces.
  3. Place water in heatproof cup and sprinkle gelatin on top to bloom. Wait 5 minutes.
  4. Place cup in a small sauce pan filled with simmering water. Once gelatin becomes liquid, take it out of the water. Let cool on the counter.
  5. Immediately start beating the cream and sugar in a stand mixer fitted with the chilled bowl. Whip on low speed and then increase to medium.
  6. Check on the gelatin. It should no longer be warm but still runny.
  7. Once the beaters leave tracks in the cream, pour the gelatin into the bowl slowly and steadily. Aim for the area in between the whisk and the bowl.
  8. Stop beating once the cream turns stiff. Do not over whip.
  9. Use cream to assemble the cooled cake immediately.

Assembly

  1. Gently unwrap rolled cake and spread an even layer of cream on it.
  2. Lay strawberries evenly apart on cream.
  3. Carefully roll up the cake from the short edge using the parchment paper to help push the cake onto itself.
  4. Wrap with plastic wrap and place in refrigerator to set before cutting.
  5. Before serving, cut off sides for a cleaner presentation.

Notes

  1. Cream of tartar can be substituted with lemon juice in double the amount.
  2. Stiff peaks in characterized by the egg whites having pointed peaks that point upwards without drooping when the whisk is pulled out.
  3. Organic strawberries were used in this recipe. Try to buy them organic if possible as they are on the "dirty dozen" list of fruits and vegetables which is better to buy organic.

Recommended Products

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Nutrition Information
Yield 8 Serving Size 1
Amount Per Serving Calories 269Total Fat 20gSaturated Fat 10gTrans Fat 1gUnsaturated Fat 9gCholesterol 112mgSodium 151mgCarbohydrates 18gFiber 0gSugar 13gProtein 5g
This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although indulgewithmimi.com attempts to provide accurate nutritional information, these figures are only estimates.
© Mimi
Cuisine: japanese / Category: Cakes
A fluffy and moist Japanese cake roll filled with fresh strawberries and a not-too-sweet whipped cream that is stabilized with gelatin. The most heavenly dessert.
Fresh strawberry and cream Japanese swiss cake roll cross section.

Comments

  1. Hi Mimi! I absolutely adore your chocolate cake roll recipe and this one with a vanilla chiffon cake. I’m also a huge fan of green tea japanese cake rolls and want to attempt to make one. Do you suggest I just adjust the vanilla chiffon cake recipe by sifting in matcha green tea powder with the cake flour and other ingredients? If so, how much matcha green tea powder do you suggest I add? I’d appreciate any tips and advice!

    Reply

    • I haven’t tried this yet but it is on my to-do list. You might want to start with 2 tsp matcha and increase the sugar a bit 🙂 Let me know how it goes! XOXO, Mimi

      Reply

  2. Hello! Thanks for the recipe!
    The cake turned out very soft and fluffy, but did. It turn brown on top like yours. It was done, but still pale looking. Also, it smelled very eggy. What can be done to make these changes?

    Reply

    • It sounds like you need to give it a few more minutes in the oven. Are you using parchment to line the baking tin? Silicone liners don’t do as well to conduct heat to the baked goods. Also, check the temperature, you might need to increase it just a bit more.
      XOXO,
      Mimi

      Reply

  3. Can you give me the exact conversion of the flour and sugar in cups and tablespoons? I’ve tried to use the conversion chart but they all differ. Thank you ♥

    Reply

    • Hi, please try to get a kitchen scale. That is the only way to achieve consistent results with baking. It would be a shame to put this all together only to find out that it didn’t work because the measurements were incorrect. Try to get one, you don’t need a fancy one 🙂 XOXO, Mimi

      Reply

  4. Hi Mimi,

    This cake tastes great and it was easy to roll and didn’t have cracks. I was trying to make a Monte Blanc version and used sweetened chestnuts in my stabilized whipped cream. I then made a monte blanc chestnut cream and piped it on top. Will put chocolate shavings on top. I live in NYC and there is a chestnut monte blanc cake at a place called Sunrise Market in Midtown. I have been trying to replicate that cake for years. Now, I am closer. Will definitely make this cake again.

    Thanks for sharing!

    Reply

    • How wonderful! It sounds so sophisticated and delicious, exactly like the type of dessert one would expect in a big city bakery. I hope you’ll come back and share with me how it went 🙂
      XOXO,
      Mimi

      Reply

      • Are you using enough water? Make sure to sprinkle the gelatin on top to let each granule hydrate and absorb all the water it was introduced to. After 5 minutes, place it in simmering water. Give it a bit of time in the hot water. I usually use a glass measuring cup to do this and the heat transfers well from the hot water through to the cup to the gelatin. I hope you will try it again and if you don’t get this gelatin down, you can always make the cream without stabilizing it. Just eat it immediately. Some recipes don’t use stabilization, but I prefer it so the cake has more structure to last a few days. XOXO, Mimi

        Reply

  5. could I substitute the gelatin powder with a gelatin leaf?
    I’m not sure if the leave would work for this recipe .

    Thank you,’ Mimi

    Reply

    • Hi Lian,

      Yes, you can use gelatin leaf in a whipped cream to stabilize it. If you are unsure how to do so, google A Tomato in Tribeca’s blog post on mango cake, there is a post about how to incorporate the leaf into the whipped cream.

      XOXO,
      Mimi

      Reply

  7. These instructions are missing a step or two.

    You have granulated sugar twice on the list, but the instructions mention sugar only once, when sifted with the flour. Was the second amount of sugar meant to be added to the egg whites?

    Reply

  8. Hello Mimi,

    Thank you for sharing this recipe. It is absolutely delicious! However, can you please confirm if the sugar for the stabilized cream mixture is only 1 1/4 tablespoon granulated sugar? My mother and I are having an argument on the actual amount of sugar. We made this white cake recipe with the chocolate filling while we debate. Thank you again! 🙂

    Reply

    • Hi Din,

      I don’t have it on video unfortunately. I never had problems with it cracking during the unrolling step. Did you follow the instructions to roll it up before it cools? That is a very critical step in preventing it from cracking.

      Xoxo,
      Mimi

      Reply

    • Can I freeze this? I want to make it in advce when I have time over the weekend. Or could I just freeze the cake and add the cream later?
      This looks delicious! Can’t wait to try.

      Reply

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