Japanese cake roll

One item I saw everywhere in Japan was these beautiful cake rolls, made in different flavours and filled with whipped cream, fruits etc. it was available at the 711 and at fancy department stores food floors. I think it’s known as Hokkaido roll (named after the Hokkaido milk), or just referred to as fuwa fuwa meaning fluffy). The formal name may be Nihon no Roru Keki.

Whatever you call it, it’s a beautiful soufflé like cake, light and airy and not too sweet. You fill it with lightly sweetened whipped cream to which you can add fruits etc. the cake itself can also be made in different flavours and colours. I made a matcha one, will post next. 

I think the secret to the real Japanese cakes is that there are no air bubbles in the sponge, yet it’s light and smooth as can be. I will try to get rid of the air bubbles next time I make it but honestly, delish.

To make: 
4 eggs, separated
1/3 cup sugar
3 tablespoons light cream
2 tablespoon neutral oil
1/2 cup cake flour
Cream of tartar
1 tablespoons sugar

Beat eggs, sugar and cream until fluffy. Add the flour and fold it in. 

Beat egg whites until stiff peaks form. Fold white into the batter.

Pour onto parchment lined baking sheet. Bake at 350 until top springs back but still light coloured. 

Lay another parchment on top and turn the cake over onto a rack. 

Let cook then fill with sweetened whipped cream and roll up from the short side. I know some people roll it up while warm and let cool before unrolling and filling. I didn’t this time. 

Trim edges, serve with berries.