Description
This Japanese Cotton Candy Swiss Cake Roll is a light and fluffy sponge cake rolled with a sweet cotton candy flavored whipped cream filling. Its delicate texture and pastel colors make it a delightful dessert perfect for special occasions or an elegant treat. The cake is baked to golden perfection, then rolled with a creamy, lightly sweetened cream that captures the essence of nostalgic cotton candy flavor.
Ingredients
Scale
For the Cake:
- 4 large eggs, separated
- 100 g granulated sugar, divided
- 60 ml whole milk
- 40 ml neutral oil (such as canola or grapeseed)
- 1 tsp vanilla extract
- 70 g cake flour, sifted
- 1/4 tsp cream of tartar
For the Filling:
- 200 ml heavy whipping cream
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
- 1–2 drops cotton candy flavoring
- Pink or blue food coloring (optional)
- Powdered sugar for dusting
Instructions
- Preheat Oven and Prepare Pan: Preheat the oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it to prevent sticking.
- Mix Egg Yolks and Sugar: In a large bowl, whisk together the egg yolks and half of the granulated sugar until the mixture is pale and creamy, ensuring a light texture for the cake.
- Add Liquids and Flour: Stir in the whole milk, neutral oil, and vanilla extract into the yolk mixture. Then gently fold in the sifted cake flour until the batter is smooth and uniform.
- Beat Egg Whites: In a clean mixing bowl, beat the egg whites with the cream of tartar until soft peaks form. Gradually add the remaining sugar and beat until stiff peaks form, creating a stable meringue.
- Combine Batter and Meringue: Fold one-third of the beaten egg whites into the yolk mixture to lighten it. Then gently fold in the remaining egg whites carefully to maintain airiness while fully combining the batter.
- Bake the Cake: Pour the batter into the prepared pan, spreading it evenly. Tap the pan lightly to remove air bubbles. Bake for 12-15 minutes until the cake springs back to the touch, indicating it is cooked through.
- Cool and Roll Cake: Remove the cake from the oven and let it cool for 5 minutes. Place a clean parchment paper sheet over the cake and carefully invert it onto a flat surface. Peel off the original parchment, then roll the cake with the clean parchment while still warm. Let it cool completely in this rolled shape.
- Prepare Filling: Whip the heavy cream with powdered sugar, vanilla extract, cotton candy flavoring, and optional food coloring until stiff peaks form, creating a fluffy, flavored cream filling.
- Assemble the Roll: Carefully unroll the cooled cake and spread the whipped cream evenly over the surface. Reroll the cake tightly without parchment. Trim the edges for a neat presentation.
- Final Touch: Dust the finished swiss roll lightly with powdered sugar before slicing and serving to add a delicate sweetness and beautiful finish.
Notes
- Adjust the cotton candy flavoring drop by drop to suit your taste, as it can be very potent.
- The cake roll can be refrigerated for up to 3 days; allow it to soften at room temperature for 15 minutes before serving.
- For a fun twist, divide the whipped cream and tint each portion with different pastel colors to create a multicolored swirl effect inside the roll.