Description
Experience the delightfully fluffy and light texture of this Japanese Cotton Candy Swiss Cake Roll. This airy sponge cake envelops a luscious cotton candy-flavored whipped cream, creating a whimsical dessert that melts in your mouth. Perfectly baked to a golden hue, the roll is both visually appealing and irresistibly sweet, making it an ideal treat for special occasions or a sweet everyday indulgence.
Ingredients
Scale
For the Cake
- 4 large eggs, separated
- ¼ teaspoon cream of tartar
- ¼ cup granulated sugar (for egg whites)
- ¼ cup granulated sugar (for yolks)
- ¼ cup whole milk
- ¼ cup vegetable oil
- ½ teaspoon vanilla extract
- ½ cup cake flour, sifted
- Pinch of salt
For the Filling
- 1 cup cotton candy-flavored whipped cream or stabilized whipped cream with cotton candy extract
- Extra cotton candy for garnish (optional)
Instructions
- Prepare the Oven and Pan: Preheat your oven to 325°F (165°C) and line a 10×15-inch jelly roll pan with parchment paper to ensure easy removal of the delicate cake.
- Beat Egg Whites: In a clean, grease-free bowl, beat the egg whites with ¼ teaspoon cream of tartar until they become foamy. Gradually add ¼ cup of granulated sugar and continue beating until stiff peaks form, creating a stable meringue to provide lift to the cake.
- Mix Egg Yolks: In another bowl, whisk the egg yolks with the remaining ¼ cup sugar until the mixture turns pale and thick, adding moisture and richness.
- Add Wet Ingredients: Stir the whole milk, vegetable oil, and vanilla extract into the yolk mixture, blending until smooth to keep the batter moist and flavorful.
- Incorporate Dry Ingredients: Gently fold the sifted cake flour and a pinch of salt into the wet mixture just until combined to keep the batter light and avoid overmixing.
- Fold in Egg Whites: Carefully fold the beaten egg whites in three additions into the batter, ensuring not to deflate the mixture to maintain its airy texture.
- Bake the Cake: Pour the batter into the prepared pan and smooth the surface evenly. Tap the pan gently on the counter to release any trapped air bubbles, then bake for 20–22 minutes until the cake is lightly golden and springs back when touched.
- Cool and Roll: Allow the cake to cool in the pan for 5 minutes, then transfer it onto a clean parchment-lined surface. Peel off the backing carefully. While the cake is still warm, roll it up with the parchment inside to shape it and let it cool completely in this form.
- Fill and Chill: Unroll the cooled cake gently and spread the cotton candy-flavored whipped cream evenly over the surface. Re-roll the cake tightly and refrigerate for at least 1 hour to set.
- Serve: Slice the chilled roll into portions and garnish with additional cotton candy if desired for an enchanting presentation.
Notes
- Make cotton candy whipped cream by folding a few drops of cotton candy flavoring into stabilized whipped cream for best texture and hold.
- If cake flour is unavailable, substitute by replacing 1 tablespoon of all-purpose flour with 1 tablespoon of cornstarch for every ½ cup of flour to maintain lightness.
- Be careful not to overfold the egg whites to keep the batter fluffy.
- Use parchment paper inside the roll while cooling and rolling to prevent cracking.
