Pin The first time I made these, I was trying to impress some friends who love both French pastries and Japanese cuisine. I remember standing at the counter, rolling that first crepe around the sponge cake strips, wondering if this wild fusion idea would actually work. When I sliced into that chilled roll and saw those perfect pinwheel spirals, my kitchen went completely silent. Then everyone reached for a piece at once.
Last summer, I brought these to a dinner party where the host had just returned from Tokyo. She took one bite and laughed, saying these captured the playful spirit of the dessert cafés she visited in Harajuku. We spent the rest of the evening discussing other fusion flavor combinations while polishing off the entire platter.
Ingredients
- 1 cup all-purpose flour: The foundation for delicate crepes that will roll without cracking
- 2 large eggs: Structure for both crepe batter and sponge cake
- 1 tablespoon granulated sugar: Just enough sweetness for the crepe without overpowering the filling
- 1/4 teaspoon fine sea salt: Balances the sweetness and enhances flavor
- 1 cup whole milk: Creates tender, pliable crepes
- 2 tablespoons unsalted butter, melted: Adds richness and helps prevent sticking
- 3 large eggs: The base for the sponge cake, providing lift and structure
- 3 tablespoons granulated sugar: Sweetens the cake while keeping it light
- 1 teaspoon vanilla extract: Classic flavor that bridges both components
- 3 tablespoons cake flour: Lower protein content keeps the sponge delicate and airy
- Pinch of fine sea salt: Enhances vanilla flavor
- 1 cup heavy whipping cream: Whips into stable clouds that hold the roll together
- 2 tablespoons powdered sugar: Sweetens and stabilizes the whipped cream
- 8 to 10 fresh strawberries: The star of the show, providing bright contrast and beautiful color
- Strawberry sauce or melted white chocolate: Optional drizzle for restaurant style presentation
Instructions
- Prepare the Sponge Cake:
- Preheat your oven to 350°F and line an 8×8 inch pan with parchment paper. Whisk eggs, sugar, and vanilla until thick and pale, then gently fold in flour and salt until just combined. Spread evenly and bake 10 to 12 minutes until the surface springs back when touched.
- Cool and Slice the Cake:
- Let the cake cool completely, then remove it from the pan and peel off the parchment. Slice into thin strips about 1/2 inch wide. These will become the structural center of your sushi rolls.
- Make the Crepe Batter:
- Whisk together flour, sugar, and salt in one bowl. Beat eggs and milk together, then pour into the dry ingredients and whisk until completely smooth. Stir in melted butter and let the batter rest for 15 to 20 minutes.
- Cook the Crepes:
- Heat a nonstick skillet over medium heat and brush lightly with butter. Pour 1/4 cup batter and swirl to coat the pan evenly. Cook 1 to 2 minutes until edges lift, then flip and cook 30 seconds more. Stack between parchment sheets to cool.
- Whip the Cream:
- Chill your mixing bowl and whisk for 5 minutes. Add cream, powdered sugar, and vanilla, then whip on medium high until soft peaks form. Watch carefully. Overwhipped cream will not spread smoothly.
- Assemble the Rolls:
- Lay plastic wrap on your counter and place a crepe on top. Spread a thin layer of whipped cream, leaving a border. Arrange sponge cake strips in a line and top with sliced strawberries. Use the plastic wrap to roll into a tight log.
- Chill and Slice:
- Twist the plastic wrap ends to seal and chill for at least 1 hour. Unwrap and slice into 1 inch rounds with a sharp knife, wiping the blade clean between cuts. Arrange on a platter and finish with your chosen garnish.
Pin These have become my go to contribution whenever someone says do not bring anything, really. The reaction when someone realizes they are about to eat dessert sushi is always worth the effort.
Making Ahead
All components can be prepared a day in advance. Keep the crepes stacked with parchment, store the cake strips in an airtight container, and whip the cream just before assembly. The completed rolls can be chilled up to 6 hours before slicing.
Flavor Variations
Swap the strawberries for sliced peaches, raspberries, or mango depending on the season. Add a layer of lemon curd alongside the whipped cream for tart contrast. Dust with matcha powder instead of chocolate for an earthy Japanese twist.
Serving Suggestions
These work beautifully as a dessert course following a light meal. Consider pairing them with green tea or a crisp rosé. The presentation looks professional on rectangular plates or slate boards.
- Use the sharpest knife you own for clean slices without dragging
- Wipe the blade between every single cut for restaurant quality appearance
- Let the rolls sit at room temperature for 5 minutes before serving
Pin There is something deeply satisfying about cutting into that spiral and seeing the neat layers. It reminds me that the most impressive desserts often start with the simplest techniques applied with care.
Recipe FAQ
- → Can I prepare the components in advance?
Yes, the sponge cake can be baked a day ahead, and the crepe batter can rest in the refrigerator for up to 24 hours. The whipped cream is best made fresh, but the full assembled roll can chill for up to 6 hours before slicing.
- → What if my crepes aren't thin enough?
Achieving thin crepes requires a good nonstick skillet at medium heat and swirling just enough batter to coat the pan quickly. If they're too thick, try thinning the batter slightly with a tablespoon of milk, ensuring it’s lump-free for a smooth result.
- → Why is chilling the roll important?
Chilling the assembled roll allows the whipped cream to firm up and the layers to meld, making it much easier to slice into neat, defined rounds without squishing. It also enhances the overall texture and makes it more refreshing.
- → Can I use other fruits besides strawberries?
Absolutely! Thinly sliced kiwis, mangoes, raspberries, or even a mix of berries would work wonderfully. Just ensure the fruit isn't too watery, as it could make the roll soggy.
- → How should I store leftovers?
Store any leftover slices in an airtight container in the refrigerator for up to 1-2 days. The crepes may soften slightly over time, but the flavors will still be delicious.