Treat yourself to the soft, pillowy goodness of our homemade Japanese Signature Fresh Cream Cake Roll! Every bite is light, airy, and filled with smooth, velvety fresh cream that melts in your mouth.

Why you’ll love it

• Authentic Japanese Style: Light, fluffy, and delicately sweet.
• Flexible: versatile purpose.
• Healthy Sweet: Asian desert style with less sugar.

Now let make it!

Ingredients and Tools

• Cake Base
  • Egg whites: 170g
  • Egg yolks: 85g
  • Whole milk: 20g
  • Sour cream: 70g
  • Corn oil: 50g
  • Cake flour: 70g
  • Granulated sugar: 65g
  • Sea salt: 2g
• Filling cream
  • Heavy cream: 250g
  • Granulated sugar: 25g
• Tools
  • 2 mixing bowls
  • 1 spatula
  • Whisk
  • Digital scale
  • Flat scraper
  • Silicone spatula
  • Thermometer
  • Sifter
  • Egg beater
  • 28×28×3 cm square baking pan
  • Heat-resistant baking mat
  • Piping bag
  • Parchment paper for cake rolls

Instructions

1. Preparation: Separate the egg yolks from the egg whites. Place the egg whites in the freezer for about 10-20 minutes.
2. Making the Egg Yolk Batter: Mix the corn oil, milk, and sour cream until well combined, then heat to a temperature between 50-60°C. Pour the heated mixture into the egg yolks and stir thoroughly until fully emulsified. Then, sift in the cake flour and mix well. Set the egg yolk batter aside, keeping it at around 35°C.
3. Whipping the Egg Whites: Once the egg whites have developed a thin layer of ice crystals on the surface, begin whipping them. Add sugar in three batches while whipping. The final consistency should be soft peaks with a small curve.
4. Mixing: Gently add the whipped egg whites into the egg yolk batter in two batches, mixing until fully incorporated.
5. Baking: Pour the prepared batter into a baking pan and smooth the surface. Bake using a high-to-low temperature method:
   • initially, set the top heat to 190°C and the bottom heat to 100°C, placing the pan in the middle rack. Bake for 10 minutes to set the shape.
   • Then, switch to 150°C for both top and bottom heat and bake for another 15 minutes before removing from the oven.
   • If your oven does not have separate top and bottom heat settings, you can bake at 150°C for about 25-30 minutes. Since oven temperatures vary, some may run hotter or cooler. It is recommended to adjust based on your specific oven.
   • You can also bake at the temperature you previously used for cake rolls.
6. After Baking: Once the cake roll is out of the oven, start whipping the cream filling.
   • When the cake roll reaches hand-warm temperature, spread the whipped cream over it.
   • Use a rolling pin to help roll it up, then refrigerate for about 30 minutes to set the shape.

Note: The temperatures provided are based on my oven settings and are for reference only. Each oven varies, so adjustments should be made accordingly.