Strawberry Roll Cake
A versatile and fluffy Japanese-style Sponge Cake, rolled with Strawberry Chantilly Cream and fresh Strawberries. Light, airy, with just the right amount of sweetness to brighten up any day.
This is perfect for celebrations or to serve with a cup of tea for an afternoon snack.
I always loved Asian-style fluffy breads and cakes growing up. Visiting my sister who lives in Japan, she took me to a pâtisserie that made this roll cake exceptionally well.
I have become obsessed since then, and it has become my favorite cake. I make this every year for holidays, celebrations, or just because I am craving cake.
Fill half a small pot with water and bring it to a simmer over medium heat
Add 80 g of egg yolks to a large bowl
Add 10 g of sugar and 20 g of honey
Turn off the heat and fit the bowl over the pot. Whisk the mixture until it reaches 38 °C. Remove the bowl and reserve the hot water
Transfer the mixture to a stand mixer and whisk on high speed for 2m until it turns pale yellow. Transfer it to a large bowl and reserve
Melt 10 g of butter with 20 ml of whole milk in a bowl over the hot water. Reserve. If the water has cooled down, bring it to a light simmer and remove it from heat
Add 105 g of egg whites and whisk on medium speed until it starts to foam
Add 43 g of sugar, in batches. Beat continuously until medium-stiff peaks are formed
Preheat the oven to 177 °C
Fold ⅓ of the whipped egg whites into the egg yolk mixture
Sift in 46 g of all-purpose flour, in batches. Fold it in gently between each addition
Add the remaining whipped egg whites and gently fold in the batter
Add a scoop of the batter to the reserved melted butter and stir to combine
Add it back to the batter and gently incorporate it
Transfer the batter to a tray lined with parchment paper
Evenly spread it with a spatula
Bake the batter for 12-13m until slightly golden. The dough should spring back after touch
Trim and pat dry 4 medium strawberries
Cut them into small cubes and reserve
Remove the cake base from the oven and transfer it to a rack to completely cool
Add 200 g of heavy cream and 35 g of sugar to a stand mixer bowl
Add a pinch of salt and 2 tsp of vanilla bean paste
Add 1 tbsp of strawberry powder and whisk on medium speed until fluffy with medium stiff peaks
Place the cake roll base upside down on clean parchment paper. Remove the paper from the bottom
Evenly spread the whipped cream over it, leaving a 1 cm border at the top of the cake for sealing
Line 6 whole strawberries horizontally at the bottom of the cake and spread out the chopped over the rest of the cake
Roll the cake from the bottom, lifting the parchment paper and gently pressing it to seal. The strawberry roll cake is ready
Slice it and enjoy!
Yield 6 portions
All-Purpose Flour46 g
Egg Yolk80 g
Egg White105 g
Whole Milk20 ml
Heavy Cream200 g
Strawberry Powder1 tbsp
Vanilla Paste2 tsp