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Japanese Cotton Candy Swiss Cake Roll Recipe

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  • Author: admin
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Total Time: 35 minutes
  • Yield: 8 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: Japanese
  • Diet: Vegetarian

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
  • 12 drops cotton candy flavoring
  • Pink or blue food coloring (optional)
  • Powdered sugar for dusting


Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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.