Yuzu Rolled Cake [柚子ロールケーキ]


Yuzu (柚子/ゆず) is an unique citrus fruit which has the strong refreshing aroma of a grapefruit but will remind you of lemon. It is widely used in Japanese cuisine, both juice and zest, for garnish and also flavouring. It has the similar role as a lemon, rarely eaten as a fruit but commonly used in seasoning and flavouring both savory dishes and desserts. 

I received a home-grown yuzu a few days ago was not sure what to do with it until yesterday, decided to make it into a cake. Many traditional Japanese desserts are yuzu infused with either yuzu powder (ground dried yuzu peel) or fresh yuzu, and I like the aroma very much. Why not try it out with a rolled cake?


I was pleased with the end product, the combination of soft sponge cake and yuzu cream was just superb (pretend you did not see those cracks). In fact, the yuzu aroma was not very strong but a sip of black coffee after a bite of cake will enhance the aroma. Thus, I suggest it is served with a drink that is not too sweet, best with black coffee or tea.


I thought the cake can be a little thicker, will make with 4 eggs next time. What do you think? This long roll can be cut into 10 to 12 pieces, too much for us so brought some to my boy's friends in the kindergarten. Home baking with simple ingredient, just realised that the ingredient list is quite short.

Ingredients (23cm x 33cm tray x 1):
  • 175 g sponge cake mix
  • 3 nos. large egg (+/-170g without shell)
  • 50 g yuzu juice + water (juice of 1 yuzu)
  • 40 g vegetable oil
  • Zest of a yuzu

  • 180 ml non-dairy fresh cream 
  • 150 g yuzu jam (or marmalade)

  1. Cake: Combine sponge cake mix, egg and water (juice) in a mixing bowl. Whisk until fluffy and the colour turned pale. Stir in oil and yuzu peel.
  2. Transfer batter into baking tray lined with baking paper, tap the tray lightly on kitchen bench to release trapped air bubbles, if any. 
  3. Bake in preheated oven at 180C for 15 to 20 minutes. 
  4. Cover loosely with a damp cloth, cool completely. 
  5. Cream: Whisk cream until light and fluffy (when the whisk is lifted, a short horn is seen). Stir yuzu jam well, then add into the cream. Mix well. Ready to use.
  6. Assemble: Line table with kitchen towel or baking sheet, place cake on it then make a few horizontal slits on the cake (on the creaming side). Apply cream then roll up together with the help of kitchen towel lengthwise.
  7. Keep rolled cake in the refrigerator for at least 30 minutes before serving.

Cook's note:
  1. Keep mixing bowl in the freezer for 10 minutes before preparing the cream, it will be easier to whisk up the cream.
  2. If using ground yuzu peel / yuzu powder, please use as directed on the product's label.
  3. Gentle reminder, do remember to make a few slits on the cake before applying cream, to prevent cracking when rolling up. I forgot about it so the cake cracked at the side a little.

Looking back at my own Matcha Rolled Cake recipe, my elder son's photo reminded me that I am getting older. Again. This is how he looks like now, soon he will become a young man and I will be an old lady then.


Comments :

3 comments to “Yuzu Rolled Cake [柚子ロールケーキ]”
Sonia ~ Nasi Lemak Lover said...

Love your sponge cake roll, never know using sponge cake mix can make such beautiful Swiss roll, I still have yuzu powder that I bought from Japan trip the other day, must try a yuzu roll soon.

Asther said...

Love all your roll, it looks so tempting and lovely. Your baking just like a piece of art.. By the way I have 14" x 10" pan and 10" x 9" pan, which is advisable for your swiss roll recipe? Thanks.

Lydia said...

Sonia, life is easier with sponge mix. :)

If I were you, I prefer 14"x10" and bake with 4 eggs.

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