If you have a sweet tooth and a love for light, fluffy desserts, then you are going to adore this Japanese Cotton Candy Swiss Cake Roll Recipe. This cake roll is the perfect harmony of a soft, airy sponge with a delightfully creamy cotton candy flavored filling that melts in your mouth. Its delicate pastel colors and cloud-like texture make it as beautiful as it is delicious, bringing a whimsical charm to your dessert table. Whether you’re treating yourself or impressing friends, this recipe offers a wonderful way to indulge in a dreamy Japanese-inspired confection.
Ingredients You’ll Need
Don’t be intimidated by the name or its elegant appearance: this recipe uses simple yet thoughtfully chosen ingredients that work together to create the light texture, subtle sweetness, and signature cotton candy flavor you’ll fall in love with.
- Cake flour: The key to achieving a tender, soft sponge that holds its shape without becoming dense.
- Sea salt: Just a pinch enhances the sweetness and balances the flavors.
- Whole fat milk: Adds moisture and richness to the batter without weighing it down.
- Vegetable oil: Keeps the sponge moist and prevents it from drying out.
- Granulated sugar: Sweetens the cake and stabilizes the meringue for volume.
- Cotton candy extract: The star ingredient that gives the cake its whimsical, nostalgic flavor.
- Egg whites (room temperature): Whipped to give the cake incredible lightness and lift.
- Cream of tartar: Stabilizes the egg whites for perfect meringue peaks.
- Gel food coloring (optional): For a charming pastel pink hue that matches the cotton candy theme.
- Heavy cream (36% milk fat), chilled: Whipped to fluffy perfection for the luscious filling.
- Unflavored gelatin powder: Keeps the whipped cream stabilized so it holds up beautifully inside the roll.
- Water: Used to bloom the gelatin to the perfect consistency.
How to Make Japanese Cotton Candy Swiss Cake Roll Recipe
Step 1: Prepare the Cake Batter
Preheat your oven to 325°F (163°C) and line an 8 x 12-inch rectangular cake pan with parchment paper for easy removal later. In a small bowl, whisk together the milk, vegetable oil, sugar, and cotton candy extract. Then, sift the cake flour and sea salt into a large bowl and create a well in the center. Pour in the wet mixture and gently stir until just combined, being careful not to overmix to keep your sponge tender and fluffy.
Step 2: Make the Meringue
In a clean bowl, start whipping the egg whites with cream of tartar until they become frothy. Gradually add the remaining sugar in parts, beating continuously until stiff peaks form. This airy meringue is what will give your cake that iconic cotton candy cloud-like texture, so make sure not to rush this step.
Step 3: Combine Batter and Meringue
Gently fold your meringue into the cake batter in three parts, using a spatula to keep as much air as possible while mixing. If you want to channel the whimsical pastel aesthetic of cotton candy, this is the time to add a few drops of gel food coloring for a soft pink hue. Pour the batter into your lined pan, smooth the surface, and lightly tap the pan to eliminate air bubbles. Bake for about 14 minutes or until the cake springs back lightly when you press the surface. Let it cool in the pan briefly, then transfer to a wire rack to cool completely.
Step 4: Prepare the Stabilized Whipped Cream Filling
Sprinkle gelatin over water in a small bowl and allow it to bloom for a few minutes. Warm gently until dissolved, then set aside to cool slightly. Meanwhile, beat the chilled heavy cream with sugar and cotton candy extract until it just begins to thicken. Slowly drizzle in your gelatin mixture while continuing to whip until firm peaks form. This stabilized whipped cream is essential to keep the filling luscious and intact inside the cake roll.
Step 5: Assemble the Cake Roll
Lay your cooled cake sheet onto a fresh piece of parchment paper. Spread the stabilized whipped cream evenly over the surface, leaving a small border along the edges to prevent the cream from spilling out during rolling. Starting from one short edge, carefully roll the cake using the parchment paper to guide it, tucking the edges in as you go. Position the seam on the bottom for a smooth finish. Wrap the roll tightly in parchment or plastic wrap and chill in the fridge for at least an hour to let it set.
Step 6: Slice and Serve
Before serving, trim the cake roll’s ends for a neat presentation and slice into generous portions. This step reveals the beautiful spiral of fluffy cake and glowing cotton candy cream inside, inviting everyone to swoon over each bite.
How to Serve Japanese Cotton Candy Swiss Cake Roll Recipe
Garnishes
To elevate your Japanese Cotton Candy Swiss Cake Roll Recipe even more, sprinkle a light dusting of powdered sugar or edible glitter on top. Fresh berries or tiny candies can add pops of color and complement the sweet cotton candy flavor beautifully. A delicate drizzle of white chocolate can also create an elegant touch without overpowering the dessert.
Side Dishes
This cake roll pairs perfectly with a simple cup of green tea or jasmine tea, which cuts through the sweetness with floral and earthy notes. For celebrations, serve alongside light fruit salads or sorbets that add a refreshing contrast to the creamy, airy cake.
Creative Ways to Present
For a party or special occasion, consider cutting the cake roll into bite-sized pinwheels on a platter for easy sharing. Layer several sliced rolls in a trifle dish with fresh fruit and a drizzle of berry sauce for a stunning, layered dessert. Wrapping individual slices in parchment paper tied with ribbon also makes charming take-home party favors or gifts.
Make Ahead and Storage
Storing Leftovers
You can store leftover Japanese Cotton Candy Swiss Cake Roll Recipe wrapped tightly in plastic wrap in the refrigerator for up to 3 days. Keeping it chilled maintains the texture of the stabilized cream and prevents the cake from drying out.
Freezing
If you want to freeze the cake roll, wrap it securely in plastic wrap and then in foil to protect against freezer burn. Freeze for up to 1 month. To thaw, transfer to the refrigerator overnight and unwrap just before serving for best results.
Reheating
Because this is a delicate cake with whipped cream, reheating is not recommended as it will affect the texture and flavor. Instead, enjoy it chilled straight from the fridge or slightly softened by resting at room temperature for 10-15 minutes.
FAQs
Can I use regular vanilla extract instead of cotton candy extract?
While vanilla extract works as a substitute, it won’t replicate the distinct nostalgic sweetness and fun flavor that cotton candy extract brings. To capture the true essence of this Japanese Cotton Candy Swiss Cake Roll Recipe, it’s best to use the cotton candy extract.
What kind of cake flour should I use?
Use a soft cake flour with low protein content for the lightest, fluffiest sponge. If unavailable, you can substitute by mixing all-purpose flour with cornstarch to reduce the gluten content, but the texture might be slightly different.
Is there an egg-free alternative for this cake roll?
Because the airiness from egg whites is crucial for the traditional cotton candy texture, it’s challenging to make an egg-free version. However, you might experiment with aquafaba (chickpea water) as a meringue substitute, though the results may vary.
Can I make the stabilized whipped cream without gelatin?
Yes, but the whipped cream won’t hold its shape as well over time and may weep or collapse faster. Gelatin gives stability to the cream, which is especially important in this rolled cake where the filling needs to maintain structure.
Why is my cake dense instead of fluffy?
This usually happens if the batter is overmixed or the meringue is deflated when combined. Make sure to gently fold the meringue into the batter and avoid overworking it to keep the cake light and airy as intended in the Japanese Cotton Candy Swiss Cake Roll Recipe.
Final Thoughts
If you’re looking for a dessert that makes you feel like a kid again while delighting your guests with a beautiful and ethereal treat, the Japanese Cotton Candy Swiss Cake Roll Recipe is a must-try. Its soft texture, whimsical flavor, and stunning presentation make it a memorable sweet that’s surprisingly straightforward to create. I can’t wait for you to make it, share it, and fall in love with every fluffy bite!
Print
Japanese Cotton Candy Swiss Cake Roll Recipe
- Prep Time: 30 minutes
- Cook Time: 14 minutes
- Total Time: 1 hour 44 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
Description
This Japanese Cotton Candy Swiss Cake Roll features a light and fluffy cotton candy flavored sponge cake rolled with stabilized whipped cream infused with the same whimsical cotton candy extract. The delicate meringue-based cake is soft and airy, perfectly complemented by the sweet, creamy filling for an elegant dessert that delights both the eyes and palate.
Ingredients
Cake
- 1 cup cake flour
- 1/4 tsp sea salt
- 1/2 cup whole fat milk
- 1/4 cup vegetable oil
- 30 grams granulated sugar
- 1 tsp cotton candy extract
- 4 egg whites (room temperature)
- 1/4 tsp cream of tartar
- Additional 55 grams granulated sugar
- Gel food coloring (optional)
Stabilized Whipped Cream Filling
- 1 cup heavy cream (36% milk fat), chilled
- 2 tbsp granulated sugar
- 1 tsp cotton candy extract
- 1 tsp unflavored gelatin powder
- 4 tsp water
Instructions
- Prepare the Cake: Preheat the oven to 325°F (163°C). Line an 8 x 12-inch rectangular cake pan with parchment paper. In a small bowl, whisk together milk, vegetable oil, 30 grams of sugar, and cotton candy extract. Set aside. In a large mixing bowl, sift together cake flour and sea salt. Make a well in the center, then add the wet mixture. Mix gently until just combined; do not overmix.
- Make the Meringue: In a separate bowl, beat egg whites with cream of tartar until frothy. Gradually add the remaining 55 grams of sugar and continue to beat until stiff peaks form.
- Combine the Meringue and Batter: Gently fold the meringue into the batter in three additions, ensuring a uniform mixture. If desired, add gel food coloring for a pastel pink hue. Pour the batter into the prepared pan and smooth the top. Tap the pan lightly to release any air bubbles. Bake for 14 minutes or until the cake springs back when touched. Remove from the oven and allow the cake to cool in the pan for a few minutes before transferring it to a wire rack to cool completely.
- Prepare the Stabilized Whipped Cream: In a small bowl, sprinkle gelatin over 4 teaspoons of water and let it bloom for a few minutes. Dissolve the gelatin by microwaving briefly or placing the bowl over simmering water. Let it cool slightly. In a chilled mixing bowl, beat the heavy cream with granulated sugar and cotton candy extract until it begins to thicken. Slowly pour in the dissolved gelatin and continue to beat until firm peaks form.
- Assemble the Cake Roll: Place the cooled cake on a clean sheet of parchment paper. Spread the stabilized whipped cream evenly over the surface, leaving a small border around the edges. Starting from one short end, carefully roll the cake using the parchment paper to assist. Ensure the seam is on the bottom. Wrap the cake tightly in parchment paper or plastic wrap and refrigerate for at least 1 hour to set.
- Serve: Before serving, trim the ends of the cake for a clean appearance and slice into individual servings.
Notes
- Use room temperature egg whites for better meringue volume and stability.
- Gel food coloring is optional but adds a lovely pastel pink color to mimic cotton candy.
- Be gentle when folding meringue into batter to keep the mixture airy.
- Chilling the stabilized whipped cream before folding in gelatin helps maintain volume and texture.
- Refrigerate the cake roll for at least 1 hour to allow it to set and hold its shape when sliced.
- Trim the cake ends before serving for an attractive presentation.
