There's something irresistibly charming about the elegant simplicity of a Korean-inspired roll cake. Soft, cloud-like sponge encases a luscious swirl of whipped cream and ripe banana, creating a light yet indulgent treat that's perfect for any occasion. Whether you're already a fan of Korean dessert recipes or are just dipping your toes into the world of Asian desserts, this delightful roll cake will win your heart—and your taste buds. Inspired by the minimalist aesthetic and gentle sweetness of traditional Korean style cake, this recipe brings together texture, flavor, and visual beauty in one satisfying slice.
Korean Inspired Roll Cake with Banana and Whipped Cream
Prep Time 30 minutes mins
Cook Time 15 minutes mins
Total Time 45 minutes mins
Course Dessert
Cuisine Korean, Western
Servings 6 generous slices or 8 smaller ones
8x12-inch jelly roll pan or quarter sheet pan
Electric mixer (hand or stand)
Mixing bowls At least two: one for yolks and one for whites
Rubber spatula For folding in ingredients without deflating the batter
Parchment paper Prevents sticking and aids in rolling the cake
Cooling rack Helps prevent sogginess as the cake cools
Offset spatula or bench scraper For smoothing out whipped cream and rolling the cake evenly
For the Sponge Cake
- 4 large eggs separated
- 80 g ⅓ cup + 1 tbsp granulated sugar
- 40 ml about 3 tbsp whole milk
- 40 ml about 3 tbsp vegetable oil
- 60 g ½ cup cake flour or all-purpose flour, sifted
- 1 tsp vanilla extract
- ¼ tsp salt
- ¼ tsp cream of tartar optional but helps stabilize egg whites
For the Filling
- 200 ml about ¾ cup + 1 tbsp heavy whipping cream (at least 35% fat)
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
- 2 ripe but firm bananas peeled and trimmed to fit roll length
For Decoration (Optional but Recommended for that Korean Cake Design Touch)
- A dusting of powdered sugar
- Edible dried flower petals
- Thin banana slices or piped cream for garnish
- A minimalist chocolate drizzle optional, especially if you’re leaning into a korean chocolate cake vibe
Preheat and Prep
Preheat your oven to 340°F (170°C). Line your jelly roll pan with parchment paper, making sure it fits flat across the surface and up the edges slightly. This will help you lift the cake out after baking.
Separate and Mix the Eggs
Separate the eggs into two bowls. In the bowl with yolks, whisk together the sugar (about half), milk, oil, vanilla extract, and salt until smooth. Sift in the flour and stir just until combined—avoid overmixing.
Whip the Egg Whites
Using an electric mixer, beat the egg whites with cream of tartar (if using) until they start to foam. Gradually add the remaining sugar and beat to stiff peaks. This means the peaks should stand upright when you lift the whisk.
Combine and Fold
Gently fold one-third of the meringue into the yolk mixture to lighten it. Then carefully fold in the rest, making sure you don’t deflate the batter. The result should be a light, airy mix.
Bake
Pour the batter into the prepared pan, spreading it evenly with an offset spatula. Tap the pan lightly on the counter to remove any large air bubbles. Bake for 13–15 minutes until the top is lightly golden and springs back when touched.
Cool and Roll (Initial)
Once out of the oven, let the cake cool for 1–2 minutes. Then, invert it onto a clean sheet of parchment paper. Carefully peel off the baking paper from the bottom. While still slightly warm, gently roll the cake (without filling) using the new parchment sheet. This "pre-roll" helps the cake hold its shape without cracking later. Let it cool completely in this rolled form.
Make the Whipped Cream
In a chilled bowl, beat the whipping cream with powdered sugar and vanilla until medium peaks form. It should hold shape but still be smooth and spreadable.
Assemble
Unroll the cooled sponge and spread an even layer of whipped cream over the surface, leaving a small border at the edges. Place the bananas end-to-end along one short edge, then carefully roll the cake back up, using the parchment paper to guide it tightly without squishing the filling.
Chill and Set
Wrap the roll cake in parchment or plastic wrap and refrigerate for at least 1 hour. This allows the cream to set and the flavors to meld.
Decorate and Serve
Unwrap the cake and trim the ends for a clean look. Dust with powdered sugar, or add minimalist decorations in true korean cake decoration style. Slice and serve cold.
Pairings
This light and elegant cake pairs beautifully with beverages and snacks that complement its delicate profile. Here are a few ideas:
Beverages
- Matcha latte – earthy bitterness balances the sweetness
- Jasmine tea or Korean corn tea (oksusu-cha) – light floral notes
- Iced americano – for a bold contrast
Side Desserts
- Mochi or rice cakes – continue the asian dessert theme
- Fruit platter – strawberries, kiwis, or melon slices work best
- Korean strawberry cake – if you’re hosting, a spread of different Korean inspired cake options can create a mini dessert buffet
Seasonal Pairing Ideas
- Spring/Summer: Add fresh berries or a tangy citrus coulis
- Fall/Winter: A drizzle of caramel or cinnamon-spiced syrup adds cozy notes
FAQs
1. Can I use a different fruit instead of banana?
Absolutely. Strawberries, kiwis, or mangoes are popular substitutes and can turn the cake into something more akin to a korean strawberry cake recipe. Just make sure the fruit isn’t too juicy or soft, as it can affect the texture and stability of the roll.
2. What type of cream should I use?
Use heavy whipping cream with at least 35% fat for best results. If you're in a warm climate or worried about stability, you can add a teaspoon of cornstarch or use stabilized whipped cream.
3. Can I make this a chocolate sponge for a Korean chocolate cake version?
Yes! Replace 15g of the flour with unsweetened cocoa powder. The chocolate sponge will pair beautifully with the banana and give the cake a richer taste, popular in korean cake ideas for café menus.
4. What if I don’t have cake flour?
You can substitute with all-purpose flour by removing 1 tablespoon of flour from the total and replacing it with 1 tablespoon of cornstarch. This mimics the softness of cake flour, essential in any asian cream cake.
5. Can this be made ahead of time?
Yes. You can make the cake a day in advance and keep it wrapped in the refrigerator. It's actually better the next day as the flavors settle and the cream sets more firmly. It’s a great make-ahead option if you’re preparing a spread of Korean cake recipes for a celebration.
