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Divine Strawberry Japanese Cake Roll

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A light and refreshing cake roll filled with creamy whipped cream and fresh strawberry puree, perfect for summer gatherings.

Ingredients

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  • 4 large eggs
  • 100g granulated sugar
  • 30g all-purpose flour
  • 30g corn starch
  • 1 tsp matcha powder
  • A pinch of salt
  • 150ml heavy cream
  • 2 tbsp powdered sugar
  • 150g fresh strawberries, pureed

Instructions

  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a mixing bowl, beat the eggs and granulated sugar together until pale and fluffy.
  3. Sift in the flour, corn starch, matcha powder, and salt into the egg mixture and gently fold.
  4. Pour the batter onto the prepared baking sheet and spread it evenly.
  5. Bake for about 12-15 minutes or until the cake springs back when touched.
  6. Remove from the oven and allow it to cool in the pan for a few minutes, then transfer to a cooling rack.
  7. Whip the heavy cream with powdered sugar until soft peaks form.
  8. Spread the whipped cream and strawberry puree over the cooled cake evenly.
  9. Carefully roll the cake from one end to another using the parchment paper to assist.
  10. Wrap the rolled cake in plastic wrap and refrigerate for at least an hour before serving.
  11. Slice your cake roll and serve with a sprinkle of matcha or fresh strawberries.

Notes

For best results, make sure your eggs are at room temperature before beating. Use gentle folding techniques to maintain airiness.

Nutrition

Find it online: https://lunarecipez.com/divine-strawberry-japanese-cake-roll/

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