Description
A soft and fluffy Japanese cake roll filled with cream and fruit.
Ingredients
Scale
- 4 large eggs
- 100g granulated sugar
- 80g all-purpose flour
- 40g milk
- 20g vegetable oil
- 1 tsp vanilla extract
- 200ml heavy cream
- 50g powdered sugar
- Fresh fruits (strawberries, kiwi, etc.)
Instructions
- Preheat the oven to 180°C (350°F).
- In a bowl, whisk eggs and granulated sugar until thick and pale.
- Gradually fold in flour, then mix in milk, oil, and vanilla.
- Pour the batter into a lined baking pan and spread evenly.
- Bake for 10-12 minutes until lightly golden.
- Remove from oven and let cool.
- Whip heavy cream with powdered sugar until soft peaks form.
- Spread whipped cream over the cooled cake and add fresh fruits.
- Roll the cake tightly using the parchment paper.
- Chill for at least 30 minutes before slicing.
Notes
- Ensure the cake is completely cool before rolling.
- You can use any fruits of your choice.
- Store leftovers in the refrigerator.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 slice
- Calories: 200
- Sugar: 15g
- Sodium: 50mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 100mg
Keywords: Japanese Cake Roll