Japanese-Style Soft Cake Roll

Notes from Nourishible editors

Written by our recipe team from the video and the method above.

• Our take: This is a chiffon-style batter — oil and milk instead of whole eggs whipped over heat — which is what makes it softer and more pillowy than a classic genoise Swiss roll.
• Technique · Step 3: The lemon juice acts like cream of tartar here — it stabilises the egg whites so the meringue holds its peaks instead of collapsing.
• Technique · Step 8: Chilling the rolled cake in its parchment for the full 30 minutes lets the cream set firm, so slices hold their shape instead of squeezing cream out the sides.
• Swap: No corn oil? Any neutral oil — sunflower, vegetable, rapeseed — works the same in this batter.