Save The first time I served these at a dinner party, my friend laughed thinking Id ordered takeout dessert until she bit into one. The look of delighted confusion on everyones faces watching something so familiar transform into something completely unexpected has become one of my favorite kitchen memories. Theres something magical about taking two beloved desserts and mashing them together until nobody knows quite what to call it anymore.
I originally developed this for a friend who cant decide between French and Japanese desserts whenever we go out. Now she requests it for every birthday, and Ive started experimenting with different cake flavors and seasonal fruits. Theres nothing quite like watching someone try to figure out the architecture of each pinwheel with their fork.
Ingredients
- 1 cup all-purpose flour: The foundation for delicate crepes that wont tear when rolled
- 2 large eggs: Room temperature eggs blend more smoothly into the batter
- 1 tablespoon granulated sugar: Just enough sweetness to balance without making crepes too tender
- 1/4 teaspoon fine sea salt: Enhances all the flavors and keeps crepes from feeling flat
- 1 cup whole milk: Creates the silkiest, most tender crepe texture
- 2 tablespoons unsalted butter, melted: Adds richness and helps prevent sticking in the pan
- 3 large eggs: Separate these while cold, then let come to room temperature for maximum volume
- 3 tablespoons granulated sugar: Sweetens the sponge without making it dense
- 1 teaspoon vanilla extract: Use real vanilla for the best flavor impact
- 3 tablespoons cake flour: Lower protein means a more delicate sponge crumb
- Pinch fine sea salt: Balances sweetness and brightens vanilla notes
- 1 cup heavy whipping cream: Cold cream whips faster and holds its shape longer
- 2 tablespoons powdered sugar: Dissolves instantly into cream without grittiness
- 1 teaspoon vanilla extract: Infuses the cream with warm, aromatic flavor
- 8-10 fresh strawberries: Pick berries that smell fragrant and give slightly to gentle pressure
- Strawberry sauce or melted white chocolate: The finishing touch that makes these look restaurant-worthy
- Fresh mint leaves: Adds a pop of color and refreshing contrast to rich cream
Instructions
- Prepare the Sponge Cake:
- Preheat your oven to 350F and line an 8x8-inch pan with parchment, buttering the paper lightly. Whisk eggs, sugar, and vanilla on high speed until the mixture turns pale, thick, and forms ribbons when you lift the whisk. Gently fold in sifted flour and salt in two additions using a silicone spatula, then spread evenly and bake 10-12 minutes until the top springs back when touched. Cool completely, then slice into long strips about 1/2 inch wide.
- Make the Crepes:
- Whisk together flour, sugar, and salt in a medium bowl. Beat eggs and milk together separately, then pour into dry ingredients, whisking until completely smooth before whisking in melted butter. Let the batter rest 15-20 minutes so flour can fully hydrate. Heat a nonstick skillet over medium heat, brush lightly with butter, pour in 1/4 cup batter swirling to coat, cook 1-2 minutes until edges lift, flip and cook 30 seconds more. Stack finished crepes between parchment to cool.
- Whip the Cream:
- Chill your mixing bowl and whisk in the freezer for 5 minutes. Add heavy cream, powdered sugar, and vanilla, then whisk on medium-high until soft peaks form, being careful not to overwhip.
- Assemble the Sushi Roll:
- Lay plastic wrap on your counter and place one crepe on top. Spread a thin layer of whipped cream over the crepe, leaving a 1/2-inch border on one long edge. Arrange strips of sponge cake in a line about 1 inch from the opposite edge, top with sliced strawberries, then use the plastic wrap to help roll into a tight log and twist the ends to seal. Chill at least 1 hour to firm up.
- Slice and Serve:
- Unwrap the roll and place on a cutting board. Using a sharp thin knife, slice into 1-inch rounds, wiping the blade clean between cuts. Arrange on a platter, drizzle with strawberry sauce or melted white chocolate, and garnish with fresh mint leaves.
Save Last summer my niece helped me make these and proceeded to eat three before we even finished plating. Watching her try to explain to her parents that she had sushi for dessert has become family legend. Sometimes the best recipes are the ones that make you smile before you even take a bite.
Working With Crepe Batter
Ive learned that crepe batter should be about as thick as heavy cream. If its too thin, the crepes will tear easily, but if its too thick, they wont spread properly in the pan. The resting period is crucial because it lets flour particles absorb liquid completely and relaxes gluten strands, resulting in the most tender crepes possible.
Getting The Perfect Roll
The plastic wrap technique is absolute genius for these rolls. It gives you something to grip and helps apply even pressure as you roll, preventing the crepe from tearing or the filling from squishing out unevenly. Practice with just one crepe first to get the feel of the rolling motion before you commit to all of them.
Make Ahead Strategy
The beauty of this dessert is that almost everything can be prepared in advance. Crepes keep beautifully in the refrigerator for up to two days when stacked between parchment, sponge cake freezes exceptionally well, and whipped cream holds its shape for several hours when kept chilled. This means you can do all the work ahead and assemble last minute like a restaurant kitchen.
- Wrap assembled rolls tightly and chill up to 6 hours before slicing
- Room temperature crepes are more flexible than cold ones for rolling
- Let sliced pieces sit 5 minutes before serving so flavors meld together
Save These never fail to make people smile, and thats really what desserts should do. Enjoy every whimsical, delicious bite.
Cooking Guide
- → How do I prevent my crepes from tearing?
To ensure sturdy crepes, use a good quality nonstick skillet and maintain a consistent medium heat. Allowing the batter to rest for 15-20 minutes before cooking is also crucial, as it relaxes the gluten, resulting in more pliable and tear-resistant crepes. Lightly buttering the pan for each crepe can also help.
- → Can I prepare the sponge cake or crepes in advance?
Yes, both the sponge cake and crepes can be made a day ahead. Store cooled crepes, stacked with parchment paper, in an airtight container in the refrigerator. The cooled sponge cake should be wrapped tightly in plastic wrap and kept at room temperature until ready to assemble.
- → What's the trick to slicing the rolls cleanly?
The key to clean slices is a very sharp, thin knife and a well-chilled roll. Ensure the assembled roll has firmed up in the refrigerator for at least an hour. Wipe the knife blade clean with a damp cloth after each cut to prevent the cream and fruit from sticking and smearing.
- → Can I substitute other fruits for strawberries?
Certainly! While strawberries offer a classic flavor and vibrant color, you can experiment with other thinly sliced fruits like kiwi, mango, or even raspberries. Just ensure the fruit is not too watery, as it could make the roll soggy.
- → How long do these dessert rolls stay fresh?
These are best enjoyed on the day of assembly for optimal texture and freshness. If you have leftovers, store them in an airtight container in the refrigerator for up to 1 day. The crepes and sponge cake can soften over time, and the whipped cream may lose some of its airiness.
- → Why is chilling the assembled roll important?
Chilling the roll is crucial for several reasons. It allows the whipped cream to set and firm up, which is essential for neat slicing. It also helps the layers meld together, preventing the roll from falling apart when cut, and enhances the overall texture and flavor.