How To Make Japanese Strawberry Roll Cake (Strawberry Swiss Roll)
Japanese Strawberry Roll Cake, also known as Japanese Strawberry Swiss Roll, is a classic dessert loved by all generations in Japan.
When you think of a Swiss Roll, the Japanese version might be a bit different from what you would imagine. The sponge cake is light and fluffy, and the combination of filling, fresh strawberries, and whipped cream is the perfect match. It offers a blend of sweetness and freshness. We've previously shared a matcha roll cake recipe, but this time we want to share a different variation with you.
The Japanese Strawberry Roll Cake was inspired by European Swiss rolls but adapted to suit Japanese tastes. It gained popularity in Japan for its light texture and aesthetic appeal, becoming a staple in Japanese patisseries and home baking.
In the 2000s, specialty roll cake shops began to emerge. These specialty stores spread nationwide, and roll cakes also started being sold as convenience store sweets.
The main ingredients are eggs, sugar, and flour for the sponge cake. To add moisture to the sponge cake, honey is added in this recipe. The sweetness of the whipped cream is enhanced with sweetened condensed milk, which pairs perfectly with strawberries.
There are two methods for making a roll cake: the whole egg method, which makes the sponge even finer, and the separated egg method. The separated egg method is easier to succeed with.
To store the strawberry roll cake, place it in an airtight container or wrap it in plastic wrap and store it in the refrigerator. Since fresh strawberries are used, please consume it as soon as possible.
Overview
Prep time: 30 mins
Cook time: 15 mins
Total time: 45 mins
Total servings: 6
Difficulty: Medium
Ingredients
- 4 Egg Yolks
- 20 g Granulated Sugar
- 10 g Honey
- 4 Egg Whites (for the meringue)
- 50 g Granulated Sugar (for the meringue)
- 50 g All-Purpose Flour
- 30 g Vegetable or Neutral Oil
- 30 g Whole Milk
- 8 g Granulated Sugar (for syrup)
- 15 g Hot Water (for syrup)
- 200 g Fresh Cream (around 40% fat) (for the filling)
- 35 g Sweetened Condensed Milk (for the filling)
- 15-20 Strawberries (for the filling and topping)
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