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Japanese Roll

17/11/2023

The “Japanese Roll” you mention might refer to hosomaki, which are thin sushi rolls, or you could be referring to a dessert often called “Swiss roll” in other countries, but I do not have a recipe specifically named “Japanese Roll.” However, if you are referring to a Japanese dessert similar to Swiss-style rolls, it could be a Japanese “Roll cake,” a very soft and light treat.

I will provide you with an Italian version of the Roll cake, which is close to the sweet roll style, with an Italian twist in the filling.

Ingredients

  • 4 large eggs at room temperature
  • 120g granulated sugar
  • 120g cake flour (preferably sifted)
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • Powdered sugar, for dusting

For the filling:

  • 250g mascarpone
  • 100ml whipping cream
  • 2 tablespoons powdered sugar (adjust according to taste)
  • Chocolate shavings or fruit to taste (for an Italian touch use fresh strawberries or dark chocolate shavings)

Preparation

  1. Preheat the oven to 180 °C and line a rectangular baking tray with parchment paper.
  2. In a large bowl, whip the eggs with the sugar until the mixture is frothy and light in color, this will take about 5-8 minutes with an electric mixer. Add the vanilla extract.
  3. Sift together the flour, baking powder, and a pinch of salt, then gently fold into the egg mixture using a spatula, moving from the bottom up to avoid deflating the mixture.
  4. Pour the batter into the prepared pan and gently level it.
  5. Bake in the oven for about 10-12 minutes, or until the cake is golden and springs back when lightly touched.
  6. In the meantime, prepare a clean kitchen towel and dust it with powdered sugar.
  7. As soon as the cake is done, immediately turn it out onto the towel, remove the parchment paper, and roll it up with the towel while still warm. Leave to cool completely.
  8. For the filling, whip the whipping cream and then gently fold in the mascarpone and powdered sugar.
  9. When the cake has cooled, carefully unroll it, spread the mascarpone cream and the fruit or chocolate shavings, then roll it up again without the towel.
  10. Wrap the roll in cling film and put it in the fridge for at least an hour before serving.
  11. When ready to serve, dust with powdered sugar and cut into slices.

Curiosity

In Japan, Roll cake is called “ロールケーキ” (rōru kēki) and is often filled with whipped cream and fresh fruit. The Italian version with mascarpone adds a creamy and richer flavor to the dessert.

Japanese Roll