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Fluffy Japanese Strawberry Shortcake Roll Cake

Japanese Strawberry Shortcake Roll Cake - featured image
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A light and airy Japanese roll cake filled with chantilly cream and fresh strawberries, perfect for celebrations or a delightful treat.

Ingredients

Scale
  • 4 large eggs, room temperature
  • 100 grams (½ cup) granulated sugar
  • 80 grams (⅔ cup) cake flour, sifted (or all-purpose flour as substitute)
  • 20 grams (2 tablespoons) cornstarch
  • 30 ml (2 tablespoons) whole milk, warmed
  • 20 grams (1½ tablespoons) unsalted butter, melted and cooled
  • ½ teaspoon vanilla extract
  • A pinch of salt
  • 240 ml (1 cup) heavy cream
  • 30 grams (2 tablespoons) powdered sugar
  • ½ teaspoon vanilla extract
  • 250 grams (about 1½ cups) fresh strawberries, hulled and sliced
  • Extra whole strawberries for garnish

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×13 inch jelly roll pan with parchment paper and lightly grease it.
  2. Separate the eggs into two large bowls, ensuring no yolk gets into the whites.
  3. Whip the egg whites on medium speed until foamy. Gradually add half the sugar (50g) and whip until stiff, glossy peaks form (5-7 minutes).
  4. In the yolk bowl, whisk egg yolks with remaining sugar until pale and slightly thickened (2-3 minutes). Add warm milk, melted butter, and vanilla extract; mix gently.
  5. Sift cake flour, cornstarch, and salt over the yolk mixture. Fold gently until just combined.
  6. Fold one-third of the whipped egg whites into the yolk batter to lighten it, then fold in the remaining whites carefully to keep the batter airy.
  7. Pour batter into prepared pan and spread evenly. Tap pan lightly to release bubbles.
  8. Bake for 12-15 minutes until surface springs back and a toothpick comes out clean.
  9. While baking, chill mixing bowl and beaters. Whip heavy cream with powdered sugar and vanilla until soft peaks form.
  10. Immediately invert cake onto a clean kitchen towel dusted with powdered sugar. Peel off parchment paper and roll cake in towel from short edge; let cool completely.
  11. Unroll cooled cake, spread chantilly cream evenly, and scatter sliced strawberries on top.
  12. Roll cake gently but firmly without the towel. Wrap in plastic wrap and refrigerate at least 1 hour before slicing.
  13. Decorate outside with chantilly cream and whole strawberries.

Notes

Roll the cake while warm using a towel dusted with powdered sugar to prevent cracking. Chill mixing tools before whipping cream for best results. Avoid overbaking to keep sponge moist and flexible. If cracks appear, cream will mask imperfections.

Nutrition

Keywords: Japanese strawberry shortcake, roll cake, chantilly cream, strawberry dessert, fluffy sponge cake, easy roll cake, Japanese dessert

Find it online: https://gleefulfork.com/fluffy-japanese-strawberry-shortcake-roll-cake-recipe-easy-step-by-step/