Ken makes real Japanese Swiss roll with Zwilling technology
Ken makes real Japanese Swiss roll with ZWILLING technology ✨ is a medium Japanese recipe that serves 8. 250 calories per serving. Recipe by Ken けん on YouTube.
Prep: 40 min | Cook: 70 min | Total: 2 hrs 5 min
Cost: $5.05 total, $0.63 per serving
Ingredients
- 4 large Egg Whites (separated from yolks, at room temperature)
- 4 large Egg Yolks (room temperature)
- 100 g Granulated Sugar (divided 50 g for whites, 50 g for yolks)
- 30 ml Milk (whole milk preferred)
- 80 g Cake Flour (sifted twice for extra lightness)
- 30 ml Vegetable Oil (neutral oil such as canola or sunflower)
- 200 g Cream Cheese (softened to room temperature)
- 30 g Powdered Sugar (for sweetening the cream cheese filling)
- 1 tsp Vanilla Extract (optional, for flavor)
Instructions
Preheat Oven
Set the oven to 180°C (350°F) and let it preheat while you prepare the batter.
Time: PT10M
Temperature: 180°C
Separate Eggs
Separate the egg whites and yolks into two clean mixing bowls, ensuring no yolk gets into the whites.
Time: PT5M
Whip Egg Whites
Using the electric mixer on medium speed, beat the egg whites until frothy, then gradually add 50 g sugar while continuing to beat until stiff peaks form.
Time: PT5M
Whisk Yolks and Sugar
In the second bowl, whisk the egg yolks with the remaining 50 g sugar until the mixture becomes pale, thick, and slightly fluffy.
Time: PT3M
Add Milk
Pour the 30 ml milk into the yolk mixture and mix until fully incorporated.
Time: PT1M
Incorporate Flour
Sift the 80 g cake flour over the yolk mixture and gently fold it in with a spatula until just combined; do not over‑mix.
Time: PT2M
Fold in Egg Whites
Add the whipped egg whites to the batter in three portions, gently folding each portion until the batter is uniform and airy.
Time: PT2M
Add Oil
Drizzle the 30 ml vegetable oil over the batter and fold quickly just to incorporate; the oil keeps the cake moist.
Time: PT1M
Prepare Baking Tray
Line the 20 × 30 cm baking tray with parchment paper, then pour the batter in and spread it evenly with the spatula.
Time: PT2M
Bake the Sponge
Place the tray in the preheated oven and bake for 70 minutes, or until the edges are lightly golden and a toothpick inserted in the center comes out clean.
Time: PT70M
Temperature: 180°C
Make Cream Cheese Filling
While the cake bakes, beat the softened cream cheese with 30 g powdered sugar (and vanilla extract if using) until smooth and spreadable.
Time: PT5M
Cool the Sponge
When baked, remove the tray from the oven, let the cake rest in the tray for 10 minutes, then turn it onto a cooling rack to cool completely (about 20 minutes).
Time: PT30M
Spread the Filling
Place the cooled sponge on a sheet of parchment, spread the cream cheese filling evenly, leaving a 1‑cm border around the edges.
Time: PT5M
Roll the Cake
Using the kitchen towel (or rolling mat) to help, gently roll the cake from the short side, keeping the roll tight but not squeezing.
Time: PT5M
Chill
Wrap the rolled cake tightly in plastic wrap and refrigerate for at least 30 minutes to set the filling.
Time: PT30M
Slice and Serve
Unwrap the cake, slice into 1‑inch pieces with a sharp knife, and serve chilled.
Time: PT2M
Nutrition Facts
- Calories
- 250
- Protein
- 5 g
- Carbohydrates
- 30 g
- Fat
- 12 g
- Fiber
- 0.5 g
Dietary info: Vegetarian, Contains dairy, Contains gluten
Allergens: Eggs, Dairy, Gluten
Ingredient Substitutions
- Instead of Egg Whites: Aquafaba (chickpea water) – 120 ml
- Instead of Egg Yolks: Pasteurized egg yolk liquid – 80 ml
- Instead of Granulated Sugar: Caster sugar, Powdered sugar (adjust amount)
- Instead of Milk: Half‑and‑half, Almond milk (unsweetened)
- Instead of Cake Flour: All‑purpose flour (same amount, sifted), Pastry flour
- Instead of Vegetable Oil: Melted unsalted butter – same volume, Canola oil
- Instead of Cream Cheese: Mascarpone cheese, Whipped cream cheese spread
- Instead of Powdered Sugar: Granulated sugar (processed in blender), Honey – use less
- Instead of Vanilla Extract: Almond extract – ½ tsp
Equipment Needed
- Mixing Bowl
- Electric Hand Mixer
- Fine Mesh Sieve
- Spatula
- Baking Tray (20 × 30 cm)
- Parchment Paper
- Oven
- Cooling Rack
- Kitchen Towel
- Plastic Wrap
- Sharp Knife
Critical Steps — Do Not Skip
- Separate eggs without contaminating whites
- Whip egg whites to stiff peaks
- Fold batter gently to retain air
- Bake for the full 70 minutes at correct temperature
- Cool the sponge completely before filling
- Roll the cake tightly while still slightly warm
- Chill the rolled cake before slicing
Chef Tips from the Video
- Sift the flour twice for an ultra‑light texture.
- Use room‑temperature eggs; they separate more easily.
- If the batter looks too runny, add an extra 5 g of flour.
Troubleshooting
Cake cracks when rolling
Make sure the sponge is completely cooled and slightly warm (not hot). Lightly dust the parchment with flour and roll gently.
Filling leaks out of the roll
Spread a thin, even layer of filling and leave a small border. Chill the rolled cake before slicing.
Cake is dense and not fluffy
Do not over‑mix after adding flour; ensure egg whites are beaten to stiff peaks and folded carefully.
Storage
Refrigerator: Wrap tightly in plastic wrap; keep for up to 4 days.
Freezer: Freeze wrapped cake for up to 1 month; thaw in refrigerator before serving.
Room temperature: Not recommended; the cream cheese filling can spoil.
Make-Ahead Tips
- Bake the sponge a day ahead and store it wrapped in the refrigerator.
- Prepare the cream cheese filling in advance; keep it chilled.
- Roll the cake and chill; it can be sliced up to 2 days before serving.
Frequently Asked Questions
What is the cultural significance and history of Japanese Milk Cream Roll Cake in Japanese cuisine?
Japanese Milk Cream Roll Cake, often called "Mizu Roll" or "Milk Roll," became popular in the 1970s as a light, milky sponge filled with sweet cream. It reflects Japan’s post‑war fascination with Western-style pastries while adapting them to a softer, less sweet palate.
What are the traditional regional variations of Japanese Milk Cream Roll Cake within Japan?
In Kansai, the roll is often thinner and filled with a lightly sweetened whipped cream, while in Kanto the cake tends to be richer, using cream cheese or custard. Some regions add matcha powder to the sponge for a green‑tea twist.
How is Japanese Milk Cream Roll Cake traditionally served in Japan?
It is typically served chilled, sliced into bite‑size pieces, and enjoyed with green tea or coffee. In tea houses, the roll may be dusted with powdered sugar and presented on a small plate.
On what occasions is Japanese Milk Cream Roll Cake traditionally eaten in Japanese culture?
The cake is popular for birthday celebrations, tea parties, and as a seasonal treat during spring and summer festivals because of its light texture and milky flavor.
How does Japanese Milk Cream Roll Cake fit into the broader Japanese pastry tradition?
It exemplifies the Japanese approach to Western pastries: lighter, less buttery, and often featuring a subtle milky sweetness. It sits alongside other Japanese‑style cakes like "Castella" and "Soufflé Pancakes".
What are the authentic traditional ingredients for Japanese Milk Cream Roll Cake versus acceptable substitutes?
Authentic ingredients include cake flour, egg whites, egg yolks, milk, neutral oil, and a sweetened cream cheese or whipped cream filling. Substitutes such as all‑purpose flour, melted butter, or mascarpone can be used without drastically changing the flavor.
What other Japanese dishes pair well with Japanese Milk Cream Roll Cake?
It pairs nicely with a cup of Japanese green tea, matcha latte, or a light fruit compote. For a full dessert spread, serve alongside dorayaki or mochi ice cream.
What makes Japanese Milk Cream Roll Cake special or unique in Japanese pastry cuisine?
Its ultra‑light sponge, milky flavor, and creamy interior set it apart from denser Japanese cakes. The technique of folding whipped egg whites into the batter creates a cloud‑like texture that is uniquely Japanese.
What are the most common mistakes to avoid when making Japanese Milk Cream Roll Cake at home?
Common errors include over‑mixing the batter, under‑beating the egg whites, rolling the cake while it is still hot, and using too much filling which can cause leaks. Follow the critical steps for folding and cooling to prevent these issues.
Why does this Japanese Milk Cream Roll Cake recipe use cream cheese instead of traditional whipped cream?
Cream cheese provides stability and a slightly tangy flavor that holds up during chilling and slicing, whereas whipped cream can become watery. The slight tang also balances the sweetness of the sponge.
Can I make Japanese Milk Cream Roll Cake ahead of time and how should I store it?
Yes. Bake the sponge a day ahead, keep it wrapped in the refrigerator, prepare the cream cheese filling separately, roll the cake, and chill it for at least 30 minutes before serving. Store the finished roll wrapped tightly in the fridge for up to four days.
What does the YouTube channel Ken けん specialize in?
The YouTube channel Ken けん focuses on simple, home‑cooked Japanese recipes, often highlighting traditional desserts and everyday comfort foods with clear step‑by‑step demonstrations.
Last updated: September 6, 2026
