Flourless Strawberry Japanese Roll Cake made with Cornstarch
This Flourless Strawberry Japanese Roll Cake is such an elegant but simple dessert that uses whipped eggs, sugar, heavy cream, cornstarch and freeze dried strawberries. The texture and mouthfeel of the cake is soft and airy-light, SO much lighter and more delicate than the Western Swiss Roll Cakes since this recipe uses cornstarch instead of wheat flour. It's a perfect flourless cake for anyone who is gluten-intolerant, but also great for anyone who's looking for something delicious and unique.
Ingredients
For the Cake:
- 5 large egg whites room temperature, (190g)
- ¼ cup sugar (50g)
- ½ tsp cream of tartar (this is an optional ingredient. read note*)
- 5 large egg yolks (73g)
- 2 Tbsp sugar (25g)
- ⅓ cup heavy cream heated in the microwave for 40 seconds (75g)
- ⅓ cup cornstarch sifted (43g)
- 1 oz freeze dried strawberries
For the Filling:
- 1 ⅔ cups heavy cream cold (397g)
- ¼ to ⅓ cup sugar of choice adjust to taste (50g-67g)**
- 1 tsp vanilla extract , optional for more flavor
- 1 oz freeze dried strawberries
Instructions
Preparation
- Process the freeze-dried strawberries that will be used in the recipe using a mini blender until they turn into a fine powder. Alternatively, you can place the strawberries in a sealed plastic bag and crush them with a rolling pin. Use a sieve to sift out any large chunks as they can clog the piping tip and make it messy to pipe.
- Preheat your oven to 340°F (170°C). Line a 13x18-inch (33x46 cm) sheet pan with parchment paper. Make sure the parchment paper extends slightly over the edges.
Prepare the Meringue:
- In the bowl of a stand mixer, add the room temperature egg whites. Add cream of tartar.
- Using the whisk attachment, start whipping the egg whites at low speed, gradually increasing to high as they become frothy.
- While whipping, gradually add the ¼ cup of sugar, until stiff peaks form. This should take a few minutes. The meringue should be glossy and hold its shape.
Prepare the Egg Yolk Mixture:
- In a separate 5 quart mixing bowl, add the egg yolks and the remaining 2 tablespoons of sugar.
- Using a hand blender, whip the egg yolks and sugar together until they become pale and slightly thickened. This usually takes a few minutes of blending.
- In a microwave safe bowl, heat the heavy cream in the microwave for 40 seconds until it only just starts to boil.
- Stirring constantly, pour the hot cream into the egg yolk mixture a little at a time. Be sure to stir constantly to ensure that the hot cream does not cook the eggs.
- Sift the cornstarch and the 1 oz of freeze dried strawberry powder over the egg yolk mixture
- use the hand blender to blend it in until well combined.
Combine the Meringue and Egg Yolk Mixture:
- Gently fold the whipped egg yolk mixture into the meringue using a wide spatula.
- Be gentle to maintain the airiness and not deflate the batter.
Bake the Cake:
- Pour the cake batter onto the prepared baking sheet. Use a spatula to spread it evenly into the corners.
- Bake in the preheated oven for about 17-20 minutes, or until the cake is set and lightly golden on top. Allow the cake to cool completely.
Prepare the Filling:
- In a clean 3 quart mixing bowl, combine the heavy cream and sugar of choice (read notes** for substitutes). Add vanilla extract
- Adjust the sugar quantity for the cream filling according to your preference for sweetness. Start with ¼ cup and taste, then add more if needed.
- Whip the cream until it reaches stiff peaks.
- Gently fold in the 1 oz of freeze dried strawberry powder
Flip the Cake:
- Line another sheet pan or large cutting board lined with parchment paper.
- Place the second pan upside down on top of the cake, then flip both pans together.
- Carefully remove the original parchment paper from the cake.
Assemble the Cake:
- Spread a generous layer of the sweetened whipped cream evenly over the entire surface of the cake.
- Carefully roll the cake into a cylinder shape
- Refrigerate the cake for at least an hour before serving to allow the flavors to meld.
- Slice, serve, and enjoy! Recipe yields approximately 10-12 servings.
How to Store:
- The cake should be stored in the refrigerator. For best results, wrap it tightly in plastic wrap or place it in an airtight container to prevent moisture loss and absorption of odors from the fridge.
- For longer storage, I recommend wrapping the cake in several layers of plastic wrap or aluminum foil to prevent freezer burn. You can also cut it into individual slices before wrapping. Place the wrapped cake in a resealable freezer bag or an airtight container. When ready to eat, thaw the cake in the refrigerator overnight.
- If you have any fillings or toppings left over, it's always best to store them separately, especially if they contain dairy or fresh fruit, and apply them just before serving or after thawing the cake.
Notes
*adding the cream of tartar is optional, but adding it helps to promote fluffier whipped egg whites and also helps to achieve and maintain stiff peaks.
**For the whipped cream filling, you're welcome to use sugar-free substitutes such as granulated monk fruit sweetener or stevia powder for a lower sugar, lower carb cake. I personally found using a 1:1 ratio of regular sugar and monk fruit sweetener produced a sweet filling that doesn't taste too artificial. Please DO NOT use sugar-free substitutes in the cake batter since the cake may not rise properly.
Nutrition
Calories: 222kcalCarbohydrates: 16gProtein: 4gFat: 16gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 121mgSodium: 37mgPotassium: 152mgFiber: 1gSugar: 11gVitamin A: 685IUVitamin C: 58mgVitamin D: 1µgCalcium: 37mgIron: 1mgZinc: 0.3mg***Net Carbs: 15g
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