Name: How To Make Japanese Strawberry Roll Cake (Strawberry Swiss Roll)
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 6
Cuisine: Japanese
Ingredients: 4 Egg Yolks; 20 g Granulated Sugar; 10 g Honey; 4 Egg Whites (for the meringue); 50 g Granulated Sugar (for the meringue); 50 g All-Purpose Flour; 30 g Vegetable or Neutral Oil; 30 g Whole Milk; 8 g Granulated Sugar (for syrup); 15 g Hot Water (for syrup); 200 g Fresh Cream (around 40% fat) (for the filling); 35 g Sweetened Condensed Milk (for the filling); 15-20 Strawberries (for the filling and topping)

How To Make Japanese Strawberry Roll Cake (Strawberry Swiss Roll)

Cake Dessert Popular Strawberry Summer Vegetarian

Japanese Strawberry Roll Cake, also known as Japanese Strawberry Swiss Roll, is a classic dessert loved by all generations in Japan.

When you think of a Swiss Roll, the Japanese version might be a bit different from what you would imagine. The sponge cake is light and fluffy, and the combination of filling, fresh strawberries, and whipped cream is the perfect match. It offers a blend of sweetness and freshness. We've previously shared a matcha roll cake recipe, but this time we want to share a different variation with you.

The Japanese Strawberry Roll Cake was inspired by European Swiss rolls but adapted to suit Japanese tastes. It gained popularity in Japan for its light texture and aesthetic appeal, becoming a staple in Japanese patisseries and home baking.

In the 2000s, specialty roll cake shops began to emerge. These specialty stores spread nationwide, and roll cakes also started being sold as convenience store sweets.

The main ingredients are eggs, sugar, and flour for the sponge cake. To add moisture to the sponge cake, honey is added in this recipe. The sweetness of the whipped cream is enhanced with sweetened condensed milk, which pairs perfectly with strawberries.

There are two methods for making a roll cake: the whole egg method, which makes the sponge even finer, and the separated egg method. The separated egg method is easier to succeed with.

To store the strawberry roll cake, place it in an airtight container or wrap it in plastic wrap and store it in the refrigerator. Since fresh strawberries are used, please consume it as soon as possible.

Overview

Prep time: 30 mins

Cook time: 15 mins

Total time: 45 mins

Total servings: 6

Difficulty: Medium

Ingredients

4 Egg Yolks
20 g Granulated Sugar
10 g Honey
4 Egg Whites (for the meringue)
50 g Granulated Sugar (for the meringue)
50 g All-Purpose Flour
30 g Vegetable or Neutral Oil
30 g Whole Milk
8 g Granulated Sugar (for syrup)
15 g Hot Water (for syrup)
200 g Fresh Cream (around 40% fat) (for the filling)
35 g Sweetened Condensed Milk (for the filling)
15-20 Strawberries (for the filling and topping)

Expert's Tip

P-1-SHMO-STWCUT-FV612-Shimomura Strawberry Cutter Multi-Purpose Fruit Slicer-2023-09-14T04:51:02.jpg

Tired of endlessly cutting strawberries? This is for you! With this slicer, you can cut strawberries into seven thin slices, six equal segments, or plump quarters. It makes decorating your cake more fun!

Instructions

lining the sheet pan with parchment paper

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1) Gathering the Ingredients and Recipe Preparations

Gather the ingredients together. Grease your sheet pan with cooking oil or butter, then place parchment paper onto the pan (27x27 cm). Preheat the oven to 180°C (350°F).

Prepare the syrup by putting granulated sugar and hot water into a small pot and heating until it boils. Then let it cool down.

Sift the flour.

whipping the egg whites with a hand mixer

whipping the meringue until stiff peaks form

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2) Making the Meringue

Add the egg whites into a large bowl and whisk them with a hand mixer. Once they become lightly foamy, add the sugar (50g) in three separate additions. Whisk until stiff peaks form.

adding granulated sugar to the egg yolks

beating the egg yolks and sugar until the mixture turns pale

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3) Mixing the Egg Yolks With Sugar

Add the egg yolks into another bowl and mix them with a hand mixer. Then add the sugar (20g) and honey and mix until the mixture becomes slightly white and thick.

adding the meringue into the egg yolk mixture

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4) Putting the Cake Batter Together

Add the meringue into the egg yolk mixture. Mix with a spatula, scooping from the bottom all at once, being careful not to break the meringue.

Then add all-purpose flour in three portions and mix quickly until combined.

Add oil and whole milk to the batter and mix quickly again.

pouring the cake batter onto the sheet pan

removing air bubbles from the cake batter before placing it into the oven

baked sponge cake wrapped in plastic wrap and cooling

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5) Baking the Sponge Cake

Pour the batter into the center of the mold and spread it evenly with a scraper. Drop the mold once from a height of about 20 cm to remove any air bubbles in the batter and bake at 180°C (350°F) for 12 minutes.

You know the cake is ready when you insert a wooden skewer into the center, and it comes out clean.

Remove the cake from the oven and invert it onto a sheet of parchment paper. Cover the surface with plastic wrap and let it cool at room temperature for about an hour.

washing the strawberries and wiping them clean

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6) Prepare the Cream Filling

Add fresh cream and sweetened condensed milk into a bowl. Beat with a hand mixer until it reaches stiff peaks.

Clean the strawberries with a paper towel and remove the stems.

removing the cake from the parchment paper lined baking tray and adding it to a silicone mat

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7) Spreading the Syrup and Cream Onto the Cake

Remove the plastic wrap from the surface. If you have a silicone baking mat, place it under the cake; it makes rolling easier.

Carefully peel off the browned surface from the baked side with your hands.

To ensure the roll has a rounded shape when rolled, cut one edge at an angle.

Brush the surface with syrup and spread all the cream on it.

Spread more cream towards the front and arrange the strawberries neatly in a single line.

using a serrated knife to cut the cake into slices

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8) Rolling the Cake and Enjoying

Carefully roll the cake into place by wrapping it with the parchment paper once more. When it has been rolled up, place the side with the seam on the bottom. Wrap the cake with plastic wrap and refrigerate it for 2 hours.

Carefully unwrap the cake and cut it into 6 slices using a serrated knife.

About the author

Ayako Kidokoro

Ayako is a recipe writer based in Frankfurt, Germany. Though she is originally from Japan, she has lived across five countries both in America and Europe. She loves writing dessert-related recipes and sharing them with Japanese Taste readers, but she also loves educating people about Japanese tradition, culture, and language. She loves exploring and making new recipes from scratch, but other than food, she also loves doing yoga to help her stay in shape and relax.

View articles by Ayako Kidokoro