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!
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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, matcha cake roll, carrot cake roll, coffee cake roll too.)
The Difference Between 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.
Tips for Making a Great Chiffon Cake Roll
- 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!
- 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.
- Carefully separate the egg whites and yolks. Make sure no yolks are present in the egg whites. An egg separator can come in handy.
- 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.
- 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.
- 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.
- 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.
- Rap the tray a few times on the counter to get rid of large air pockets.
- 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.
- 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.
- When peeling off the parchment, try to remove as much of the "skin" as possible. The cake looks better with exposed crumbs. If you have trouble getting off the skin, limit the cooling time and remove the paper as soon as you can handle the hot cake and pan.
- 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.
- Lastly, if you want more tips and detailed instructions on how to make the chocolate filling, see this dedicated post on chocolate whipped cream.
How to Roll a Swiss Cake Without Cracking
The accompanying video in this post will show you how to roll up the cake without it cracking. There are several tricks to this: roll it up when the cake is no longer hot but still warm; use parchment paper to roll it and unroll it gently; and let it continue to cool down in this wrapped condition to retain 'muscle memory' until it's time to add the cream.
How To Make Cake Rolls in Different Flavors
To make the cake roll in different flavors, powders, extracts and infusion-method can be utilized in either the cake base or the filling. Like in this recipe, dry powders (like cocoa) can be added into the cake base with the dry mix while liquid extracts can be added into the wet mix.
Another way to add flavor is to add extracts into the cream filling during the whipping process. The flavors can also be infused into the cream by letting the flavored ingredients soak inside the cream before using it for whipping. Just make sure not to use ingredients with high acidity as it will cause the cream to curdle.
You can even try mixing and matching different flavored cake bases with different cream fillings. For example, you can make a mocha version of this cake roll by using the chocolate cream filling in this recipe with the coffee cake base in this recipe. Once you've got your flavors down, you might want to bring the appearance of your cake roll up a notch. Try making beautiful patterns on the cake roll with this tutorial, Tiger Cat Pattern Cake Roll.
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
Recipe
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!
Ingredients
Japanese Style Chocolate Chiffon Cake
- 50 ml whole fat milk
- 5 teaspoon Dutch processed cocoa powder , (e.g. Fry's Cocoa Powder)
- 20 grams granulated sugar
- 45 grams cake flour
- ¼ teaspoon baking soda
- ½ teaspoon cream of tartar
- ¼ teaspoon sea salt, (see substitutions in notes)
- 3 egg yolks
- 40 ml vegetable oil, (e.g. canola)
- ½ teaspoon vanilla extract
- 4 egg whites
- 50 grams granulated sugar
- ¼ teaspoon 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
- Line a 8 X 12" rectangular cake pan with parchment paper.
- 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.
- Preheat oven to 325F.
- 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.
- Create a well in the center. Inside it, add yolks, oil, vanilla extract and chocolate milk mixture.
- Stir to combine until fully incorporated, do not over mix. Set this chocolate-flour mixture aside.
- 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)
- Increase speed to medium, once the whites become opaque and bubble size have tightened up, add sugar a little bit at a time.
- Increase speed to med-high, whip until stiff peaks. You've now made a meringue. (Note 2)
- Gently fold ⅓ 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.
- 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.
- Pour into lined cake pan from one spot, spread out the batter evenly with an angled spatula.
- Tap the pan on the counter to release large air pockets.
- Bake for 14-16 min. at 325F until a skewer pulls out clean and cake springs back in the center.
- Let cool 5 min. in the pan before removing.
- Place cooling rack over cake pan.
- Flip cake over onto the rack, gently remove paper.
- 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.
- Place a piece of new parchment paper on top
- 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.
- Let it cool in this wrapped condition while making the chocolate whipped cream.
Light and Airy Chocolate Whipped Cream
- Place a mixing bowl and beaters in the freezer to chill. It will help the cream whip better.
- Chop up chocolate into small pieces.
- Place chocolate in a small pot along with the cream.
- Heat over medium heat until chocolate is fully melted. Do not bring to a boil.
- 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.
- 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
- Very carefully unroll the cake.
- Gently add one even layer of the chocolate whipped cream onto the unrolled cake.
- 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
- Use half the salt when using table salt.
- 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.
- Stiff peaks is characterized by egg whites that have a beak that points upwards (instead of slumped over) when the whisk is pulled out.
- 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.
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Rectangle Baking Pan -
Rectangle Baking Pan
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Ghirardelli Unsweetened Dutch Process Cocoa Pouch, 8 oz
-
McCormick Gourmet All Natural Cream Of Tartar, 2.62 oz
-
PaperChef Culinary Parchment Multipurpose Non-Stick Paper, 205 sq ft
-
Wilton Industries Perfect Results Mega Cooling Rack, Black
-
Joseph Joseph Spatula with Stand
-
RYBACK Stainless Steel Egg White Yolk Filter Separator Cooking Tool Dishwasher Safe Chef Kitchen Gadget
-
Vollrath 47934 4-Quart Economy Mixing Bowl, Stainless Steel
-
Cuisinart CTG-00-3MS Set of 3 Fine Mesh Stainless Steel Strainers
Nutrition Information
Yield
8Serving Size
8 servingsAmount 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.
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.
Nathaniel says
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!
Mimi says
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
A Bee says
If I were to keep this in the fridge for a day before serving it would the quality be affected?
Mimi says
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
Shariffah Raudha says
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?
Mimi says
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
Trina says
Hihi.. May I know the size of eggs (in grams w/o shell) used? Thanks!
Mimi says
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
Mira says
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.
Mimi says
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
Jess says
Hello! Can I use all purposes flour instead of cake flour? Thank you.
Mimi says
Hi Jess,
Definitely! I recommend cake flour because it will make the cake more soft and fluffy but AP can be used to sub!
XOXO,
Mimi
ariel says
How thick was the cake? I do not have the same cake pan size so I need to calculate the volume.
Mimi says
Hi Ariel,
pre-baking the cake filled in the pan should be 2 cm, my new post on Peach Cake in a Cup will explain a bit more on how to bake this cake in different sized pans.
XOXO,
Mimi
Kelly says
This recipe looks wonderful. Can’t wait to try it. Making a Japanese dinner for my son’s birthday and he doesn’t like sweet desserts so this should be perfect. Only complaint is, I save recipes by screen shotting them on my ipad or printing. When you hit print, it is so nice to just have a 1 or 2 page recipe to screenshot or print. I do realize some people need all the pictures , but I am an experience cook and baker and usually just let recipes go by if it takes this much effort to save them. This recipe prints 10 pages long, 11 pages with nutritional info. Too long!
Mimi says
Hi Kelly,
You bring up a good point. I will consider that and talk with the writers of the recipe card plugin I'm using. That is troubling, I wouldn't want the pictures printed as well. They are indeed helpful when using it on a digital device. I hope the cake worked well for your Japanese dinner.
XOXO,
Mimi
Rizalina BAHARI says
Hi. Have tried this recipe a few times. Its so light and fluffy. But on occassions I have misses, like the cake cracking up during rolling. And last night, the cake appeared soft as I unrolled.
Lois says
Hi Mimi, thank you so much for the recipe. I made the. Chocolate Roll today and it tastes so delicious. This recipe definitely is a keeper. You are awesome!!❣
Mimi says
So happy to hear that! Yes, this one is definitely a reader favorite. I'm so glad you had a chance to make it and it sounded like a hit. Try the strawberry and matcha one when you have a chance :)XOXO, Mimi
Lindsey says
Is this cake overly sweet or sweet at all?
Mimi says
It's chocolatey and creamy but not sweet 🙂 Everyone who has ate or made this cake has loved it 🙂 Hope you'll try it for yourself.
XOXO, Mimi
Mimi Tan says
hi Mimi, i rolled the cake with the baking paper and leave it aside while i carried on with the chocolate cream fillings. However, when i unrolled the cake from the baking paper, the cake is so moist that it stick to the baking paper and broke. Should i put the cake in the fridge before rolling out to fill in the cream ?
Mimi says
Hi Mimi,
You might need to let the cake cool off just a bit more before rolling. Did you let it cool on a cooling rack? It sounds like it was still too hot. You can leave the cake in the fridge or at room temp while it is in the rolled condition, it should not affect it. XOXO, Mimi
Weiwei says
Hi, I'm having a 12 x 16" tray, does that mean I have to increase the quantity by double?? Thanks.
Mimi says
Yes 🙂
XOXO,
Mimi
Lily says
Hi,
I was reading that dutch-processed cocoa powder is usually paired with baking powder because it does not need to be neutralized by another agent, such as baking soda. I noticed that the recipe calls for dutch-processed cocoa powder with baking soda. I just wanted to make sure the recipes calls for baking soda. I am planning on making the cake roll soon and I wanted to ask before I tried the recipe. Thank you in advance!
Mimi says
Hi Lily,
Baking soda is correct 🙂
XOXO,
Mimi
Lily says
Thank you, Mimi! I'm excited to try the recipe this weekend. I made the matcha cake roll this past week and it turned out well. 🙂 Loving these Japanese-inspired recipes!
Mimi says
Hi Lily,
I'm so happy to hear this cake worked for you. Thank you for the feedback, I definitely feel motivated to create even more Japanese-inspired recipes now 🙂 XOXO, Mimi
Denise Seetoh says
Hello! Just wanted to ask you this: if I increase the weight for the cocoa powder as I liked a more chocolate taste, will it affect anything?
Mimi says
Hi Denise,
Yes, it might make the cake a bit dry, you can try 1-2 tsp at at time and see how you like it.
XOXO,
Mimi
Melanie says
Hi,
May I know how long to whip the Chocolate Whipped Cream with hand mixer? I failed in this last step. Thanks.
Mimi says
Hi Melanie,
The time will be dependent on several issues like temperature of the whipped cream, your whipping speed etc... For me, it can take between 5-8 minutes but always assess doneness by the appearance rather an exact time.
XOXO,
Mimi
Melanie says
Thanks, I’ll practice again next round. By the way, it is a very delicious recipe, my husband just like it (he doesn’t really like cake) and ask me to redo again. Hope to have more new recipes coming from you. Hehe
Mimi says
That's great! I'm so happy he liked it and wants to have it again. I wrote this recipe for my hubby so that's awesome to hear. It is a reader favorite for sure. Try the new matcha cake roll if you have a chance. XOXO, Mimi
Melanie says
Hello I just tried the your Fresh Strawberry Swiss Roll, the recipe is awesome! The taste is so similar to the cake that I ate in Hokkaido. Thank you so much for detailed guidance!
Mimi says
Hi Melanie,
I'm so happy to hear that! Yes, you are right, this cake roll was written in the Japanese dessert style, not too sweet, light and airy. Now I wish I can visit Japan again! Happy Baking.
XOXO,
Mimi