Fresh Strawberry Cream Japanese Cake Roll

Step 1

Line a 8 X 12" rectangular cake pan with parchment paper.

Step 2

Preheat oven to 325 F.

Step 3

In a large mixing bowl, sift in cake flour, sugar, baking soda, first set of cream of tartar and salt. Stir to combine.

Step 4

Create a well in the center. Inside it, add yolks, oil, vanilla extract and milk.

Step 5

Stir to combine until fully incorporated, do not over mix. Set this milk-flour mixture aside.

Step 6

In a clean and dry, non-plastic mixing bowl, whip egg whites on slow speed until frothy, add second set of cream of tartar.

Step 7

Increase speed to medium, once the whites become opaque and bubble size have tightened up, add sugar a little bit at a time.

Step 8

Increase speed to med-high, whip until stiff peaks. You've now made a meringue. (Note 2)

Step 9

Gently fold 1/3 of the meringue into the milk-flour mixture to get it moving. Once incorporated, fold in the rest of the meringue. Do not stir. Use batter immediately.

Step 10

Dab a bit of the batter onto the sides of the parchment paper to keep corners together. Dab a little more onto the paper and stick it to the pan to prevent the parchment paper from tipping over into the cake batter.

Step 11

Pour batter into lined cake pan from one spot, spread out the batter evenly with an angled spatula.

Step 12

Tap the pan on the counter to release large air pockets.

Step 13

Bake for 14-16 min. at 325 F until a skewer pulls out clean and cake springs back in the center.

Step 14

Let cool 5 min. in the pan before removing.

Step 15

Place cooling rack over cake pan.

Step 16

Flip cake over onto the rack, gently remove paper.

Step 17

The side facing up will eventually become the top of the cake roll. Let it sit on cooling rack for 5 min.

Step 18

Place a new of parchment paper on top of the cake.

Step 19

Flip the cake over and start rolling, allowing the parchment paper to be in between the folds. This will prevent the cake from sticking to itself. It's important to roll the cake before it cools completely, otherwise, it will crack while rolling. Refer to video in post on how to roll.

Step 20

Let it cool in this wrapped condition while making the fresh cream.

Step 21

Refrigerate mixing bowl and beaters in the fridge for a minimum of 15 minutes. This will help cream whip better.

Step 22

Clean and pat dry strawberries. Remove the husk and cut into 1 cm sized pieces.

Step 23

Place water in heatproof cup and sprinkle gelatin on top to bloom. Wait 5 minutes.

Step 24

Place cup in a small sauce pan filled with simmering water. Once gelatin becomes liquid, take it out of the water. Let cool on the counter.

Step 25

Immediately start beating the cream and sugar in a stand mixer fitted with the chilled bowl. Whip on low speed and then increase to medium.

Step 26

Check on the gelatin. It should no longer be warm but still runny.

Step 27

Once the beaters leave tracks in the cream, pour the gelatin into the bowl slowly and steadily. Aim for the area in between the whisk and the bowl.

Step 28

Stop beating once the cream turns stiff. Do not over whip.

Step 29

Use cream to assemble the cooled cake immediately.

Step 30

Gently unwrap rolled cake and spread an even layer of cream on it.

Step 31

Lay strawberries evenly apart on cream.

Step 32

Carefully roll up the cake from the short edge using the parchment paper to help push the cake onto itself.

Step 33

Wrap with plastic wrap and place in refrigerator to set before cutting.

Step 34

Before serving, cut off sides for a cleaner presentation.