Ingredients

Sponge Cake:

  • 2 eggs
  • ¼ cup (50g) granulated sugar
  • 1/3 cup (45g) cake flour
  • 1 tbsp (15ml) whole milk
  • 1.5 tbsp (15g) butter or vegetable oil
  • ½ tsp vanilla extract
  • Pinch of salt

For the Whipped Cream Filling:

  • ½ cup (150g) heavy cream
  • 2 tbsp (15g) powdered sugar
  • ½ tsp vanilla extract

Instructions

1. Cake Batter:

  1. Preheat your oven to 350°F (180°C). Line a 9×13 inch (23×33 cm) baking pan with parchment paper.
  2. Sift together the flour and cornstarch in a bowl and set aside.
  3. In a large bowl, whisk the eggsand ¼ cup (50g) of sugar until pale and thick.
  4. Gradually sift the flour and cornstarch mixture into the egg mixture, gently folding it in until smooth.
  5. Add the milk, butter (vegetable oil), and vanilla extract, and mix until combined.
  6. Pour cake batter into the baking pan, drop 2 times. Bake at 350 degrees for 12~15 minutes.
  7. Let it cool completely.

2. Whip the Heavy Cream:

  1. In a cold mixing bowl, beat the heavy cream, powdered sugar, and vanilla extract together until stiff peaks form about 2 minutes on high speed.

3. Roll the Cake:

  1. Once the cake has cooled, unroll it carefully. Spread the whipped cream filling evenly over the surface.
  2. Gently re-roll the cake without the towel or parchment paper, making sure to keep the roll tight but without squeezing out the filling.

7. Chill and Serve:

  1. Wrap the roll cake in plastic wrap and refrigerate for at least 30 minutes to set.
  2. Slice and serve. Enjoy!

This classic Japanese roll cake is light, fluffy, and perfect for any occasion!