White Roll Cake | Japanese Recipe | wa's Kitchen

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: whipping cream

Greek yogurt reduces calories while maintaining creaminess

cake flour

🥗Healthier: all-purpose flour

💰Cheaper: self-rising flour

All-purpose flour is more commonly available and versatile.

fruit preserves

🥗Healthier: fresh fruit

💰Cheaper: canned fruit

Fresh fruit can reduce sugar content and enhance flavor.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil adds a unique flavor while being dairy-free.

Preheat the oven to 350°F (175°C).

Line a 26 x 22cm jelly roll pan with parchment paper.

In a bowl, whisk together the plain flour and white sugar.

In another bowl, beat the egg whites until frothy, then gradually add the sugar and continue to beat until stiff peaks form.

Add milk, heavy cream, and vegetable oil to the egg mixture, mixing until combined.

Fold in the dry ingredients until just combined, being careful not to overmix.

Spread the batter evenly onto the prepared jelly roll pan.

Bake for 12-15 minutes until the cake is lightly golden and springs back when touched.

Remove from the oven and let cool for a few minutes.

Dust a clean kitchen towel with powdered sugar and invert the cake onto it.

Peel off the parchment paper and spread the filling cream over the cake.

Roll the cake tightly using the towel to help, starting from one edge.

Wrap the rolled cake in plastic wrap and refrigerate for at least 1 hour before slicing.

Unwrap and slice the cake before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens