5 ingredients Japanese Roll Cake

This Japanese Roll Cake recipe is easy to make with 5 ingredients and is great for beginners!

I often make one whole roll for a dinner party or when I have friends over. We can cut the number of slices depending on the number of guests, or make them bigger or smaller depending on how hungry they are. It’s very fluffy sponge cake and the filling cream is whipped and light, so it’s not too heavy. It’s perfect for after a meal.

Give it a try and it might just become your new favorite!



5 ingredients Japanese Roll Cake

Servings 6 people


Japanese sponge cake (28cm/11inch square baking tray)

  • 3 large eggs
  • 70 g (1/3 cup) caster sugar
  • 50 g (1/3 cup) all-purpose flour *Use low-protein flour if available.
  • 30 ml (2 tbsp) milk

Whipped cream

  • 240 ml (1 cup) whipping cream
  • 20 g (1.5 tbsp) caster sugar


Japanese sponge cake

  1. Preheat the oven to 200℃/400℉. Line a baking tray with baking paper. Sift the flour onto another piece of paper and set aside.

  2. In a large bowl, mix together large eggs and caster sugar. Place the bowl over another bowl of hot water and warm until tepid, stirring with a stand mixer on lowest setting.

  3. Remove the bowl from the hot water and whisk on the highest speed for 3-5 minutes until the mixture is pale and fluffy. Then turn to the lower setting, whisk for another 2 min. Lift the whisk and use it to draw a line in the batter. If the line doesn’t fade away, it's done.

  4. Add the sifted flour to the egg mixture little by little, mix with the rubber spatula from bottom to top.

  5. Microwave the milk for a few seconds to warm it up. Strictly speaking, about 60℃/140℉ is preferable, but you don't need to check, as a rough temperature is fine. Add to the bowl and mix quickly from bottom to top. Be careful not to over-mix.

  6. Once the batter is well combined, stop mixing and spread it into the baking tray. Put the cake into the preheated oven, then reduce the temperature to 190℃/175℉. Bake for about 12 minutes. Touch the surface gently, if you feel a little resistance, it’s done. Transfer the sponge cake onto a rack immediately then place another baking paper onto the sponge cake. Let it cool at room temperature.

Whipped cream

  1. Put the whipping cream and sugar into a mixing bowl, whip it up until medium peaks form. Keep in the fridge before using.


  1. Remove the baking paper from the bottom of the cake. Place browned side down, on a new piece of baking paper. Spread the cream onto the sponge cake.

  2. Roll the cake and press gently to make a beautiful roll shape. Make sure the edge of the sponge cake remains on the bottom. Allow the cake to cool completely rolled up in the baking pepar. Place in the refrigerator at least 1 hour until cutting.

Helpful Tips

If you have vanilla extract at home, I recommend adding about 1 teaspoon when you add the milk to give it a nice flavor.