Soft and tender sponge cake filled with light whipped cream and fresh tangy strawberries, the perfect Japanese strawberry
Roll cakes are known by many different names, whether it be a swiss roll, jam roll, cake roll, roulade, etc. they are all variations on a delicious sponge cake rolled with all sorts of fillings.
This strawberry roll cake is a classic, particularly Asian countries like Japan and South Korea! A light and tender sponge cake filled with fresh fruit is loved in most East Asian countries due to its balanced flavour profile, and this is just another variation!
I love roll cakes because they are just another way to have a delicious cake without the excuse of it being a birthday! This cake is easy to make and perfect for any occasion whether it be a morning tea or decorated up as a celebration cake.
How to roll the perfect cake
A swiss roll is all about the roll. In order to create the perfect roll cake keep the following tips in mind...
Roll the cake in a tea towel as soon as it comes out of the oven
This is the most important step when creating a swiss roll. The biggest problem people have with swiss rolls is creating the perfect shape, and rolling the cake while it is warm helps to prevent the cake from cracking and sets it into shape.
When the cake is warm it has the most elasticity and flexibility, and therefore rolling at its peak plasticity will allow you to mould it into your desired shape
Many recipes will tell you to roll it in baking paper. However, tea towels are much softer and will not cause unsightly lines and wrinkles to form on the surface of your cake, so make sure you use a tea towel around the outside when you roll up the sponge sheet.
Fill the centre of the roll with more cream and the edge with a thinner layer
This is important when rolling the cake, as the more cream there is on the outer edge, the more that will ooze out as it is being rolled.
The centre of the cake where the innermost roll is where the strawberries will sit, as well as the largest amount of cream. The rest of the roll will have a thinner layer of cream as it tapers out to the edge.
If you apply a thick layer to the outer part of the roll it will almost definitely be squeezed out of the cake when rolled up.
Wrap the roll cake in cling wrap
Once you have successfully filled and rolled the cake, wrap it tightly with cling wrap. I like to use two layers of cling wrap to give the cake a firm shaping. Once the cake has set in this shape in the fridge it won't unfurl once unwrapped.
Slice the cake with a warm sharp knife
Trying to cut this cake with a blunt knife may result in the cream to ooze out of the sides. Make sure your knife is warm and sharpened so it can slice through the layers of cake easily.
I like to run my knife under a stream of hot water and wiping it dry with a tea towel before slicing, this brings the knife to the perfect temperature.
Roll cake variations
If you loved this roll cake why not check out all the other roll cakes I have on my blog!
Frequently asked questions
Why did my cake crack after it was rolled?
The cake can crack for a couple of reasons:
- The cake was too dry; usually as a result of overbaking, or the oven temperature being too high
- The cake wasn't rolled in a tea towel, or the cake had cooled too much before being rolled
- The cake was rolled too tight
The easy solution is to roll the cake as soon as it comes out of the oven. At this stage it is more flexible and can be moulded into the desired final shape.
Why is my cake dense?
There are a couple of reasons for a dense sponge:
- The meringue wasn't whipped to stiff peaks
- The batter was folded too much, causing the meringue to deflate
- The cake was underbaked, causing it to deflate as it cooled
How do I get the exterior of the cake a consistent colour?
As this cake is rolled we want it to have perfect browning, so that the exterior is even and smooth. After taking the cake out from the oven remove the baking paper from the base immediately. By doing this the caramelised layer should come off on the baking paper to reveal a smooth, even coloured cake surface.
If there are still sections of caramelisation on the cake you can go in with a thin knife or spatula and gently scrape the areas off.
Why is my cream oozing out of the cake?
If the cream is oozing out of the cake once rolled it means the cream hadn't been whipped to the right consistency. The cream should be whipped to stiff peaks, so that when the cake is rolled it has the structure to stay in the cake.
How come I can only see the strawberry in some slices?
As the strawberries are irregularly shaped there will be some sections of the cake where the strawberries are not visible. If you want the strawberries to be visible in every slice use evenly shaped strawberries.
The first slice into the cake should be carefully measured out so it slices through the middle of a strawberry, then each slice after should be an easy equal distance from the last.
How long does this last?
This cake lasts for up to 3 days when stored in an airtight container in the fridge.
Let's Get Baking
If you liked this recipe make sure to leave me a comment and rating down below, I would love to know how you went.
Also, don't forget to tag me on Instagram @catherine.desserts and hashtag #cattycakes so I can see and share your desserts. Follow me on Facebook, Pinterest, Youtube, and TikTok for more of my baking creations and updates! Until next time... happy caking!Print
Strawberry Roll Cake
Soft and tender sponge cake filled with light whipped cream and fresh tangy strawberries
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Total Time: 55 minutes
- Yield: 1 roll cake 1x
- Category: Cake
- Method: Easy
- Cuisine: Asian
- 25 g White sugar (I) (2tbsp)
- 85 g Cake flour (¾ cup)
- 50 g Milk (3tbsp 1tsp)
- 50 g Vegetable oil (¼ cup)
- 4 Egg yolks
- 4 Egg whites
- 60 g White sugar (II) (¼ cup 2 tsp)
Vanilla Whipped Cream
- 150g Thickened cream (⅔ cup)
- 25g White sugar (2 tbsp)
- 1 tsp Vanilla extract
- 6-7 Evenly sized strawberries, trimmed
- Preheat the oven to 160C/320F and line a 25 x 30 cm pan (10 x 12 inches) with baking paper
- Heat the milk in a small saucepan until steaming
- Meanwhile, in a medium sized bowl whisk the egg yolks, oil and sugar (I) together
- Slowly add the hot milk to the egg yolk mixture and whisk
- Sift the cake flour into the milk/yolk mix and whisk until combined
- In a large mixing bowl whisk the eggs and sugar (II) until stiff peaks
- Fold the meringue mixture into the yolk mixture ⅓rd at a time until just combined
- Pour into the lined cake tin and bake for 25 minutes
- Remove from the oven and invert onto a sheet of baking paper
- Remove the baking paper and replace with a clean kitchen towel
- Flip the cake so the towel is on the bottom and the baking paper is ontop
- Roll the cake from one short end to the other, place seam side down and allow to cool completely
Vanilla Whipped Cream
- In a medium sized bowl whip the thickened/heavy cream with sugar to soft peaks
- Add the vanilla extract and continue whipping until stiff peaks
- Unroll the cake, then remove the baking paper and kitchen towel
- Spread a thin layer of cream over the cake, and then place the whole strawberries end to end across the short length of the cake
- Cover the strawberries with more cream, then roll the cake following the curl
- Wrap the rolled cake in cling wrap and let rest in the fridge for minimum 2 hours
- Remove, dust with icing sugar and serve
Keywords: swiss roll, roulade, roll cake, sponge cake, strawberry, whipped cream, vanilla
I've made this cake countless times, oftentimes omitting the strawberries when they're not in season. One of my favorites as it comes together quickly & the taste is incredible!! Thanks for sharing this recipe, Catherine.
So glad you live it, it's one of my faves 🙂