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Home » Blog » Sweets » Cakes » Super Fluffy and Soft Japanese Chocolate Cake Roll

September 23, 2018 by Mimi

Super Fluffy and Soft Japanese Chocolate Cake Roll

14.3Kshares

Japanese style chocolate cake roll made from a super soft and fluffy chiffon cake filled with a light chocolate whipped cream. Airy, semi-sweet chocolate goodness, it’s so easy to indulge in the whole cake all by yourself!

Cross section overhead view of chocolate cake roll slices.

A “Not-Too-Sweet” Japanese Style Dessert

One of my husband’s favorite desserts is a chocolate swiss roll that we used to buy at a Japanese bakery on Robson street in downtown Vancouver. Every time we’d go there, there would be a few other desserts that would pique his interest by their attractive appearance but after trying several kinds, he eventually set his heart on getting this one particular chocolate cake every single time. (I hope that it’s a good indicator of his decision making style for life partners too HAHA.)

The cake roll is chocolate flavoured and consists of a soft fluffy chiffon cake base which is rolled up and filled with a light and airy chocolate whipped cream. Like most popular desserts in Asia, it has a light texture and creamy taste and most importantly, it’s not too sweet. We had a good few years of dropping by the little bakery to pick up this heavenly cake until one day, to our dismay, it had closed down. I was never able to find a replacement dessert for hubby so I decided that if there was a cake I wanted to recreate in my kitchen, this would be the one! (update: it was such a hit that I ended up adapting it to a strawberry cake roll and matcha cake roll too.)

Please note, this post contains affiliate links. As an Amazon Associate I earn from qualifying purchases.

Chiffon vs. Sponge Cake

One of the most appealing aspects of this cake is the soft and fluffy cake body. I have found cake rolls in other Asian bakeries but I wasn’t able to find one with such a light airy texture. In developing this recipe, I experimented by making it 7 times, each with different ratios of flour, eggs, etc. I think I finally developed the perfect recipe for a soft and fluffy chiffon chocolate cake which could be rolled into a chocolate cake roll.

For the cake, I decided to use a chiffon cake technique because it is lighter and fluffier. A chiffon cake is a type of cake under the sponge cake umbrella. Technique-wise, the main difference between the two is the use of oil in a chiffon cake vs. no butter/butter in a sponge cake. Oil in a chiffon cake makes the cake lighter and more tender. It is also great for refrigeration since butter hardens up in cooler temperatures.

Another signature technique used in the making of chiffon cake is the separate whipping of the egg whites. A flour mixture is first created with the flour, egg yolks and oil, next the whipped egg whites are then folded into this flour mixture to make the chiffon cake batter. It’s an easy cake to master for you macaroners out there since you’ve probably brought egg whites to a stiff peak condition many times before. And if you’re a bit time crunched and want to make a chocolate cake with less steps, try this very easy Chocolate Cream Cheese Pound Cake that doesn’t require rolling of the cake or any fillings.

A slice of chocolate cake roll shown from the side.

Tips for Making a Great Chiffon Cake Roll

  1. Use a lower protein content flour like cake or pastry flour. These flours usually have a protein content of 6-8% and 8-9% respectively. I recommend having a bag on hand in the pantry for baking the softest fluffiest baked goodies. In addition to use in cakes, cake flour can also be used to make fancy soft chocolate chip cookies too!
  2. A strong and healthy meringue (whipped egg whites with sugar) is needed to act as one of the leavening agents in this cake. Egg whites should be whipped in a clean and dry non-plastic bowl since plastic tends to trap oil. Use a paper towel and wipe down the mixing bowl with lemon or vinegar before you start.
  3. Carefully separate the egg whites and yolks. Make sure no yolks are present in the egg whites. An egg separator can come in handy.
  4. Bring the egg whites to a stiff peak. This is characterized by egg whites that have a beak that points upwards (instead of slumped over) when the whisk is pulled out.
  5. Use a Dutch processed cocoa powder like this one. There is a difference between natural cocoa and dutch processed cocoa. Dutch processed cocoa has been treated with an alkalizing agent that makes it darker in color and give it a milder taste. This process neutralizes the cocoa’s acidity and makes it less reactive to baking soda. This recipe was written for use with a dutch processed cocoa.
  6. Once the liquid (chocolate milk in our case here) is introduced to the flour, do not over mix. This will produce more gluten, making the cake less tender.
  7. Use a gentle folding movement with a spatula to incorporate the meringue into the wet flour mixture. Do not stir, this will prevent the air in the meringue from deflating.
  8. Rap the tray a few times on the counter to get rid of large air pockets.
  9. Add more cream along the short edge of the cake which is to be rolled first. This will prevent the cake from cracking due to large gaps in between the folds. Instead of putting your hands directly onto the cake, use the parchment paper to push the cake onto itself as you roll.
  10. Fold gently and do not worry too much about rolling the cake very tightly. As long as the cream is spread out evenly (with a bit more along the short edge as per #7), the amount of cream in this recipe will allow the sheet cake to hold up without cracking due to large gaps. See accompanying video in post on how to roll.
  11. When peeling off the parchment, try to remove as much of the “skin” as possible. The cake looks better with exposed crumbs.
  12. If rolling the cake seems too daunting or you don’t have the right pan size, try making this cake in a cup. This post will teach you how to bake this chiffon cake base with any sized pan.

I absolutely adore this cake and even after making 7 of these and eating most of it by myself for the purpose of “taste testing”, I can say I still crave for more. I really hope you enjoy this recipe as well.

XOXO,

Mimi

Slices of chocolate chiffon cake roll on a long white plate.
Yield: 8 servings

Super Fluffy and Soft Japanese Chocolate Cake Roll

Super Fluffy and Soft Japanese Chocolate Cake Roll

Japanese style chocolate cake roll made from a super soft and fluffy chiffon cake that melts in the mouth. Inside, it's filled with a light chocolate whipped cream. Airy and not overly sweet with all the chocolate goodness, it's so easy to indulge in the whole cake all by yourself!

Prep Time 45 minutes
Cook Time 15 minutes
Total Time 1 hour

Ingredients

Japanese Style Chocolate Chiffon Cake

  • 50 ml whole fat milk
  • 5 tsp Dutch processed cocoa powder , (e.g. Fry's Cocoa Powder)
  • 20 grams granulated sugar
  • 45 grams cake flour
  • 1/4 tsp baking soda
  • 1/2 tsp cream of tartar
  • 1/4 tsp sea salt, (see substitutions in notes)
  • 3 egg yolks
  • 40 ml vegetable oil, (e.g. canola)
  • 1/2 tsp vanilla extract
  • 4 egg whites
  • 50 grams granulated sugar
  • 1/4 tsp cream of tartar

Light and Airy Chocolate Whipped Cream

  • 290 ml whipping cream 33%
  • 120 grams semi-sweet chocolate

Instructions

Japanese Style Chocolate Chiffon Cake

  1. Line a 8 X 12" rectangular cake pan with parchment paper.
  2. In a small sauce pan, heat the milk and cocoa powder on medium heat until powder is fully dissolved. Do not let the milk come to a boil. Keep stirring continuously while breaking down big clumps of powder. Once fully dissolved, set chocolate milk mixture aside to cool.
  3. Preheat oven to 325F.
  4. In a large mixing bowl, add in sugar, baking soda, first portion of cream of tartar and salt. Sift in cake flour, stir to combine.
  5. Create a well in the center. Inside it, add yolks, oil, vanilla extract and chocolate milk mixture.
  6. Stir to combine until fully incorporated, do not over mix. Set this chocolate-flour mixture aside. 
  7. In a clean and dry, non-plastic mixing bowl, whip egg whites on slow speed until frothy, add second portion of cream of tartar. (Note 1)
  8. Increase speed to medium, once the whites become opaque and bubble size have tightened up, add sugar a little bit at a time.
  9. Increase speed to med-high, whip until stiff peaks. You've now made a meringue. (Note 2)
  10. Gently fold 1/3 of the meringue into the chocolate-flour mixture to get it moving. Once incorporated, fold in the rest of the meringue. Do not stir. Use batter immediately. 
  11. 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. 
  12. Pour into lined cake pan from one spot, spread out the batter evenly with an angled spatula.
  13. Tap the pan on the counter to release large air pockets.
  14. Bake for 14-16 min. at 325F until a skewer pulls out clean and cake springs back in the center.
  15. Let cool 5 min. in the pan before removing.
  16. Place cooling rack over cake pan.
  17. Flip cake over onto the rack, gently remove paper. 
  18. The side facing up will eventually become the top of the cake roll. Try to remove as much of the "skin" as possible since the cake will look better with exposed crumbs. Let it sit on cooling rack for 5 min.
  19. Place a piece of new parchment paper on top
  20. 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. Refer to video in post on how to roll.
  21. Let it cool in this wrapped condition while making the chocolate whipped cream.

Light and Airy Chocolate Whipped Cream

  1. Place a mixing bowl and beaters in the freezer to chill. It will help the cream whip better. 
  2. Chop up chocolate into small pieces.
  3. Place chocolate in a small pot along with the cream. 
  4. Heat over medium heat until chocolate is fully melted. Do not bring to a boil. 
  5. Let cool to room temperature then place in the fridge to chill. Check on it every 10-15 minutes and give it a gentle stir. It should be chilled before whipping but do not let it cool for too long as it will become too stiff to whip. 
  6. Place the chocolate and cream mixture in the chilled mixing bowl, then beat on low speed and slowly increasing to medium. Stop when it start to get stiff. Do not over whip. 

Assembly

  1. Very carefully unroll the cake.
  2. Gently add one even layer of the chocolate whipped cream onto the unrolled cake. 
  3. Very gently roll the cake back up using the parchment paper to help push the cake onto itself. This will help prevent cracking. To further prevent cracks, add more cream along the short edge that is folded first and do not try to roll the cake too tightly. Cut off the sides before placing on a presentation plate. Enjoy!

Notes

  1. Use half the salt when using table salt. 
  2. Always whip egg whites in a clean and dry boil non-plastic bowl free of oil and water. Use a clean paper towel to wipe down the bowl with some lemon or vinegar.
  3. Stiff peaks is characterized by egg whites that have a beak that points upwards (instead of slumped over) when the whisk is pulled out. 
  4. Some ingredients are repeated, use them in the same order as outlined in instructions.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

  • Rectangle Baking Pan
    Rectangle Baking Pan
  • Rectangle Baking Pan
    Rectangle Baking Pan
  • Ghirardelli Unsweetened Dutch Process Cocoa Pouch, 8 oz
    Ghirardelli Unsweetened Dutch Process Cocoa Pouch, 8 oz
  • McCormick Gourmet All Natural Cream Of Tartar, 2.62 oz
    McCormick Gourmet All Natural Cream Of Tartar, 2.62 oz
  • PaperChef Culinary Parchment Multipurpose Non-Stick Paper, 205 sq ft
    PaperChef Culinary Parchment Multipurpose Non-Stick Paper, 205 sq ft
  • Wilton Industries Perfect Results Mega Cooling Rack, Black
    Wilton Industries Perfect Results Mega Cooling Rack, Black
  • Joseph Joseph Spatula with Stand
    Joseph Joseph Spatula with Stand
  • RYBACK Stainless Steel Egg White Yolk Filter Separator Cooking Tool Dishwasher Safe Chef Kitchen Gadget
    RYBACK Stainless Steel Egg White Yolk Filter Separator Cooking Tool Dishwasher Safe Chef Kitchen Gadget
  • Vollrath 47934 4-Quart Economy Mixing Bowl, Stainless Steel
    Vollrath 47934 4-Quart Economy Mixing Bowl, Stainless Steel
  • Cuisinart CTG-00-3MS Set of 3 Fine Mesh Stainless Steel Strainers
    Cuisinart CTG-00-3MS Set of 3 Fine Mesh Stainless Steel Strainers

Nutrition Information

Yield

8

Serving Size

8 servings

Amount Per Serving Calories 329Total Fat 24gSaturated Fat 12gTrans Fat 1gUnsaturated Fat 11gCholesterol 111mgSodium 158mgCarbohydrates 25gFiber 1gSugar 18gProtein 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.

Did you make this recipe? Share your results with me 🙂

Please leave a comment on the blog or share a photo on Instagram

© Mimi
Cuisine: japanese / Category: Dessert
Chocolate cake roll slices on a grey plate with eggs and a creamer in the back.

Here is the much anticipated version with a vanilla cake base. You can use this cake base to roll with any fruit. Click to get recipe for Fresh Strawberry and Cream Japanese Cake Roll.

A bird's eye view of a strawberry Japanese cake roll cut up into 6 slices.
Fresh strawberry and cream Japanese swiss cake roll.

Fresh Strawberry and Cream Japanese Cake Roll

Echanted Forest Christmas Yule Log Cake Made with Japanese Cake Roll

Echanted Forest Christmas Yule Log Cake Made with Japanese Cake Roll

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Comments

  1. Marg Ng says

    December 31, 2020 at 1:54 am

    Hello Mimi, thank you for sharing the recipe! I tried it today and though I wasnt so good with the rolling but the overall taste was great! My family members enjoyed it as well 🙂 Couple of qns:
    1. Am I right that only a thin layer of the filling should be spread? I felt mine had too much cream oozing out as I was attempting to roll it
    2. Can I use the gelatine method you had recommended to stabilise the whipped cream? I felt the filling was rather soft despite chilling the roll.
    Thanks in advance for your advice! 🙂

    Reply
    • Mimi says

      January 7, 2021 at 10:09 am

      Hi Marg,
      I’m happy you liked the taste and everyone enjoyed it. It’s so nice of you to prepare something for everyone to enjoy. Use your judgement… I like to fill mine with about half an inch of filling and a little bit thicker along the inside short edge right in the beginning. The volume of your cream might be increased due to how you whip it/how cold ingredients are so it can vary. Secondly, yes, you can add gelatin to make it to make it more stable if you like it even more stable 🙂 Just add it a little before you see the cream getting to stiff peaks.
      XOXO, Mimi

      Reply
  2. JoseeM says

    December 27, 2020 at 9:25 am

    Hi Mimi! I commend you for this perfect recipe. I have to admit that I’ve tried many many chiffon cake recipes from well known bakers…but none that I liked. Yours is a keeper (and I’ve thrown away all previous written recipes since your chiffon cake recipe is THAT good!). I’ve added 1 tsp of instant coffee into the milk/cocoa mixture, and the cake has risen beautifully. I made a Chocolate Italian Meringue Buttercream as it is very light and it paired very well. Furthermore, as I live alone and can’t share the cake due to the Covid outbreak, I’ve put the iced cake in the fridge for 2 hours and then sliced it all into regular portions; I then put each cake slice between 2 squares of parchment paper and stored into a freezer bag to be kept in the…freezer! The result: once the cake is thawed, it is just as delicious as if it was freshly baked and iced. Thank you for your recipe and such generosity. Please stay safe and healthy! 🙂

    Reply
    • Mimi says

      January 5, 2021 at 9:07 pm

      Hi Josee,
      Thank you so much for taking the time to tell us about your experience. It will help other readers as well. I love that you tried modifying it. It really takes time and patience to do this, very commendable. I hope you’ve been having fun baking this holiday season, it is so nice to have the ability to make homemade cake any time you want 🙂 Have a great new year and look forward to hearing from you again. XOXO, Mimi

      Reply
  3. Bell says

    December 9, 2020 at 3:20 am

    Hi, can i use all purpose flour instead?

    Reply
    • Mimi says

      December 18, 2020 at 7:57 am

      Definitely! It won’t be as soft and fluffy but you can try it first and see if you like the taste. To better fine tune the texture, you can buy cake flour next time.
      XOXO,
      Mimi

      Reply
  4. Nathaniel says

    December 8, 2020 at 12:18 am

    Honestly a very very very awesome recipe. The chocolate sponge is really soft and moist. I swapped the filling for a simple whipped cream and I coated the top portion of the roll with chocolate ganache and this turned out super decadent and delicious! Thank you for this wonderful recipe!

    Reply
    • Mimi says

      December 18, 2020 at 7:57 am

      That sounds like a delicious adaptation. Thanks for sharing it with us. Perhaps there are some readers out there who would like to try your version too! Happy holidays
      XOXO,
      Mimi

      Reply
  5. A Bee says

    December 2, 2020 at 9:54 pm

    If I were to keep this in the fridge for a day before serving it would the quality be affected?

    Reply
    • Mimi says

      December 7, 2020 at 10:10 pm

      Hi A Bee,
      No, it won’t. I like for the cake to set in the fridge before I cut it and a day is definitely fine! After 2-3 days, it starts to decline a little.
      XOXO,
      Mimi

      Reply
  6. Shariffah Raudha says

    November 12, 2020 at 1:17 am

    Hi! Was wondering if i could make this in to a cake instead. Can i just double the ingredients and bake in a circular pan instead?

    Reply
    • Mimi says

      November 12, 2020 at 9:59 pm

      Hi Shariffah,
      That’s a great question, I haven’t tried so I can’ say from experience. Usually with chiffon cakes to be baked in a circular pan, it’s recommended that they be baked in a tube pan and also not to line the pan so the chiffon cake can “climb” up the sides.
      XOXO,
      Mimi

      Reply
  7. Trina says

    November 10, 2020 at 12:04 am

    Hihi.. May I know the size of eggs (in grams w/o shell) used? Thanks!

    Reply
    • Mimi says

      November 12, 2020 at 10:03 pm

      Hi Trina,
      Large eggs were used in this recipe. (Usually, if not specified in recipe, it is referring to large by default.) In grams that would be around 50 grams.
      XOXO,
      Mimi

      Reply
  8. Mira says

    October 27, 2020 at 3:15 am

    Hi, I made this recipee today and it turns out very good. Exactly like roll cake that I like. I’ve been trying so many roll cakes recipees and finally I got the one that I want. Will definiteky use this recipee forever. Thank you so much. You saved me from browsing internet for roll cake recipees. I will stick to this one.

    Reply
    • Mimi says

      November 12, 2020 at 9:38 pm

      Hi Mira,
      I’m so happy to hear that! It truly is a reader’s favorite and I often make it for events since I know everyone will love it! Try the matcha and strawberry one when you have a chance 🙂
      XOXO, Mimi

      Reply
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