Description
This Japanese Cotton Candy Swiss Cake Roll is a light and fluffy dessert featuring a delicate sponge cake infused with cotton candy flavoring, rolled with sweetened whipped cream. Its soft texture and subtle sweetness make it a delightful treat perfect for any occasion.
Ingredients
Scale
Cake Batter
- 4 large eggs, separated
- 1/2 cup granulated sugar, divided
- 1/4 cup whole milk
- 1/4 cup vegetable oil
- 1/2 teaspoon vanilla extract
- 1/2 cup cake flour, sifted
- 1/8 teaspoon salt
- 1/4 teaspoon cream of tartar
Filling
- 1/2 cup heavy cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon cotton candy flavoring
- A few drops of pink or blue food coloring (optional)
Instructions
- Preheat and prepare pan: Preheat your oven to 325°F (160°C) and line a 9×13-inch jelly roll pan with parchment paper to ensure easy removal of the cake.
- Make egg yolk mixture: In a large bowl, whisk the egg yolks with 1/4 cup of granulated sugar until the mixture becomes pale and thick. Incorporate the milk, vegetable oil, and vanilla extract, then gently fold in the sifted cake flour and salt until just combined to avoid overmixing.
- Prepare meringue: In a separate bowl, beat the egg whites with cream of tartar until frothy. Gradually add the remaining 1/4 cup sugar and continue beating until stiff peaks form, creating a stable meringue that will provide airiness to the cake.
- Combine batter and meringue: Carefully fold the meringue into the yolk mixture in three additions, taking care not to deflate the batter. This folding technique ensures a light and fluffy texture.
- Bake the cake: Pour the batter into the prepared pan and smooth the surface. Tap the pan gently on the counter to release large air bubbles. Bake for 18–20 minutes, or until the cake springs back when lightly touched.
- Cool and roll the cake: Let the cake cool for 5 minutes, then invert it onto a clean sheet of parchment paper. Peel off the original parchment paper carefully. While still warm, roll the cake gently with the new parchment to form a log. This step shapes the roll and prevents cracking once cooled.
- Prepare whipped cream filling: Whip the heavy cream with powdered sugar, cotton candy flavoring, and food coloring (if using) until medium peaks form, creating a sweet and fluffy filling.
- Assemble the Swiss roll: Unroll the cooled cake and spread the whipped cream evenly over the surface. Re-roll the cake tightly without the parchment.
- Chill and serve: Wrap the rolled cake in plastic wrap and refrigerate for at least 1 hour to set. Slice into portions and serve, optionally sprinkling edible glitter or crushed cotton candy for extra flair.
Notes
- Roll the cake while it is still warm to prevent cracking and achieve a smooth spiral.
- For a decorative touch, sprinkle edible glitter or crushed cotton candy on top before serving.
- If preferred, adjust the food coloring to match your desired presentation or skip for a natural look.
- Ensure the egg whites are beaten to stiff peaks for optimal cake fluffiness.
