This Japanese-style cream roll cake is light, fluffy, and irresistibly creamy. The soft sponge wraps around a delicate whipped cream filling, making it perfect for tea time, celebrations, or any time you crave a melt-in-your-mouth dessert. You can even add diced fruits or custard cubes for an extra special touch.

Ingredients
Sponge Cake

1 cup (125g) cake flour (or all-purpose flour, sifted 2–3 times)

5 large eggs, separated

½ cup (100g) sugar, divided

3 tbsp (45ml) milk

3 tbsp (40g) unsalted butter, melted

1 tsp vanilla extract

¼ tsp cream of tartar or lemon juice

Cream Filling

1 cup (240ml) heavy cream, chilled

3 tbsp (25g) powdered sugar

1 tsp vanilla extract

Optional: diced fruits or custard cubes

Instructions
1. Prepare the Sponge Cake