Description
This Japanese Cotton Candy Swiss Cake Roll is a delightful and fluffy dessert featuring a soft sponge cake wrapped around a light cotton candy-flavored whipped cream filling. With its nostalgic cotton candy twist and delicate texture, this cake roll is perfect for those who love airy desserts with a fun and whimsical flavor.
Ingredients
Scale
For the Sponge Cake:
- 4 large eggs (separated)
- ¼ teaspoon cream of tartar
- ¼ cup granulated sugar (divided)
- 2 tablespoons vegetable oil
- 2 tablespoons whole milk
- ½ teaspoon vanilla extract
- ½ cup cake flour (sifted)
- pinch of salt
For the Cotton Candy Cream Filling:
- 1 cup heavy whipping cream (chilled)
- 2 tablespoons powdered sugar
- ½ teaspoon cotton candy extract or flavoring
- optional: a few drops of pink or blue food coloring
For Garnish (optional):
- Extra whipped cream
- Cotton candy tufts
- Edible glitter or sprinkles
Instructions
- Make the Sponge Cake: Preheat your oven to 325°F (160°C) and line a 10×15-inch jelly roll pan with parchment paper. In a large bowl, whisk the egg yolks with 2 tablespoons of sugar until the mixture becomes pale and thick. Stir in the vegetable oil, whole milk, vanilla extract, and a pinch of salt until smooth. Sift the cake flour into the mixture and gently fold it in until just combined. In a separate clean bowl, beat the egg whites with cream of tartar until foamy, then gradually add the remaining sugar and continue beating until stiff peaks form. Carefully fold the whipped egg whites into the yolk batter in three additions, being cautious not to deflate the mixture. Pour the batter into the prepared pan, spread evenly, and tap the pan on the counter to release air bubbles. Bake for 18–20 minutes, or until lightly golden on top and the cake springs back when touched. Allow it to cool for 5 minutes, then invert the cake onto a clean kitchen towel dusted with powdered sugar, peel off the parchment paper, and roll the cake with the towel into a log. Let it cool completely.
- Make the Cotton Candy Cream Filling: In a chilled bowl, beat the heavy whipping cream, powdered sugar, and cotton candy extract until stiff peaks form. Add food coloring if desired to enhance the visual appeal.
- Assemble the Cake Roll: Gently unroll the cooled sponge cake. Spread the cotton candy-flavored whipped cream evenly over the surface. Carefully re-roll the cake tightly, this time without the towel. Wrap the roll tightly in plastic wrap and refrigerate for at least 1 hour to allow it to set firmly. When ready to serve, slice into portions and garnish with extra whipped cream, cotton candy tufts, or edible glitter or sprinkles as desired.
Notes
- Use cake flour for the softest and fluffiest texture in the sponge cake.
- Cotton candy flavoring is optional but adds a unique and nostalgic twist to the dessert.
- Store the cake roll wrapped in plastic wrap in the refrigerator for up to 3 days.
- For best results, ensure the whipping cream is well chilled before beating.
- Be gentle when folding egg whites to maintain the light, airy sponge texture.
