If you have a sweet tooth and adore delicate, airy desserts, then the Japanese Cotton Candy Swiss Cake Roll Recipe is about to become your next favorite treat. This cake roll combines the ethereal lightness of a cotton candy-flavored sponge with a luxuriously smooth whipped cream filling, creating a heavenly bite that melts in your mouth. It’s a whimsical dessert that’s as visually stunning as it is delicious, offering a perfect balance of subtle sweetness and fluffy texture that makes every slice feel like a special occasion.
Ingredients You’ll Need
When it comes to the Japanese Cotton Candy Swiss Cake Roll Recipe, simplicity is key. Each ingredient plays an essential role in crafting the airy texture and delicate flavors, from the soft cake flour to the fragrantly infused cotton candy extract.
- Cake flour: Provides a tender and fine crumb, essential for the light sponge texture.
- Sea salt: Enhances all the subtle flavors and balances the sweetness perfectly.
- Whole fat milk: Adds moisture and richness to the batter for a soft bite.
- Vegetable oil: Keeps the cake moist without overpowering the delicate flavors.
- Granulated sugar: Sweetens both the cake batter and whipped cream filling elegantly.
- Cotton candy extract: The magical flavor that transports you to a carnival with every bite.
- Egg whites: Whipped into a meringue to give the cake its signature airy lift.
- Cream of tartar: Stabilizes the egg whites for perfectly fluffy meringue.
- Gel food coloring (optional): Adds a soft pastel pink hue, making the roll visually irresistible.
- Heavy cream (36% milk fat), chilled: Whipped into a stabilized cream, creating a luscious filling.
- Unflavored gelatin powder: Helps the whipped cream hold its shape and stay creamy after chilling.
- Water: Used to bloom the gelatin, ensuring a smooth incorporation into the filling.
How to Make Japanese Cotton Candy Swiss Cake Roll Recipe
Step 1: Prepare the Cake
Start by preheating your oven to 325°F (163°C) and lining an 8 x 12-inch rectangular cake pan with parchment paper. Mixing your wet ingredients gently helps keep that soft, tender crumb intact—combine milk, oil, sugar, and the delightful cotton candy extract in one bowl. In a separate bowl, sift together cake flour and sea salt to keep the mixture light and airy. Then, fold the wet ingredients into the dry ones carefully; overmixing would deflate the batter and make the cake dense, defeating the whole point of this cloud-like dessert.
Step 2: Make the Meringue
Whipping the egg whites with cream of tartar until frothy is your secret weapon here. Adding sugar slowly helps to stabilize the meringue, which you’ll beat into stiff, glossy peaks. This meringue is the foundation of the sponginess and airiness that defines the Japanese Cotton Candy Swiss Cake Roll Recipe, so take your time getting it just right.
Step 3: Combine the Meringue and Batter
Folding the meringue gently into your cake batter is a delicate process that requires a light hand. Doing this in three additions helps keep the mixture aerated for the softest texture. If you want that beautiful cotton candy pink swirl, now is the moment to stir in a few drops of gel food coloring. Pour the batter into your prepared pan, smooth the top, and tap the pan lightly to release any trapped air bubbles. After baking for 14 minutes, your cake should spring back lightly when touched, signaling it’s perfectly done.
Step 4: Prepare the Stabilized Whipped Cream
While the cake cools, it’s time to make the luscious filling. Bloom the gelatin in cold water, then melt it gently—this step ensures the whipped cream stays stable after chilling. Beat the chilled heavy cream with sugar and a hint of cotton candy extract until soft peaks form. Incorporate the gelatin carefully, and continue whipping until the cream holds firm peaks. This filling adds that dreamy melt-in-your-mouth contrast to the airy sponge.
Step 5: Assemble the Cake Roll
Using parchment paper for help, spread the stabilized whipped cream evenly, leaving a small border so the filling doesn’t ooze out when rolling. Roll the cake gently but firmly from one end to the other, making sure to keep the seam underneath for a neat presentation. Wrapping the roll tightly and refrigerating it for at least an hour lets the flavors meld and the cake set into its iconic spiral shape.
Step 6: Serve the Japanese Cotton Candy Swiss Cake Roll Recipe
Trim the ends for a polished look and slice into generous servings that highlight the beautiful swirl of cake and cream. Each slice reveals the magic of this unique Japanese Cotton Candy Swiss Cake Roll Recipe—airy, flavorful, and joyful.
How to Serve Japanese Cotton Candy Swiss Cake Roll Recipe
Garnishes
Simple, elegant garnishes complement this cake beautifully. Consider a light dusting of powdered sugar to mimic spun sugar’s ethereal look, or sprinkle tiny edible glitter or pastel sprinkles to match the cotton candy theme. Fresh berries or mint leaves add a pop of color and freshness without stealing the show.
Side Dishes
Pair this cake roll with a refreshing cup of green tea or jasmine tea to balance the sweetness. A scoop of vanilla ice cream or a small serving of fresh fruit salad can make the experience even more indulgent. These sides enhance but never overwhelm the delicate flavors of the Japanese Cotton Candy Swiss Cake Roll Recipe.
Creative Ways to Present
For a special occasion, present your cake roll on a pastel-colored cake plate or platter lined with doilies, evoking a charming, whimsical feel. You could also pipe little rosettes of whipped cream along the top or alongside each slice for added decadence. Display the cake with cotton candy on skewers or in bowls nearby for a playful, festival-inspired touch.
Make Ahead and Storage
Storing Leftovers
Stored in an airtight container in the refrigerator, leftover Japanese Cotton Candy Swiss Cake Roll Recipe will stay fresh for up to 3 days. Keep it well-wrapped to prevent it from drying out or absorbing other flavors in the fridge.
Freezing
To freeze the cake roll, wrap it tightly in plastic wrap and then in foil to guard against freezer burn. When properly wrapped, it can be frozen for up to one month. Thaw it overnight in the refrigerator before serving to preserve its original texture and flavor.
Reheating
This cake roll is best served chilled, so reheating is not recommended. If you want to soften the texture slightly, let the cake sit at room temperature for 15-20 minutes before slicing and serving.
FAQs
What makes this a “cotton candy” flavored cake?
The key ingredient is cotton candy extract, which infuses the cake batter and whipped cream filling with that unmistakable sweet, airy flavor reminiscent of freshly spun cotton candy.
Can I use regular flour instead of cake flour?
Using regular all-purpose flour might result in a denser cake, as cake flour has less protein and creates a softer, lighter crumb that’s essential for this recipe’s delicate texture.
Why do I need to stabilize the whipped cream with gelatin?
Stabilizing the whipped cream with gelatin ensures the filling holds its shape during rolling and refrigeration without weeping or collapsing, maintaining the cake’s beautiful structure and texture.
Is it necessary to use cream of tartar when whipping egg whites?
Cream of tartar helps stabilize the egg whites, making it easier to achieve stiff peaks and preventing the meringue from collapsing or becoming grainy.
Can I make this cake roll without food coloring?
Absolutely! The cake will still taste amazing without gel food coloring—adding it is purely for aesthetic appeal to give the cake that playful pastel pink hue reminiscent of cotton candy.
Final Thoughts
This Japanese Cotton Candy Swiss Cake Roll Recipe is a delightful treat that transforms any moment into a celebration. Its light sponge, fragrant sweetness, and creamy filling combine to create a dessert that feels magical and whimsical. I hope you’ll have as much fun making and enjoying this cake as I do sharing it with friends. Give it a try and bring a little carnival joy to your plate!
Print
Japanese Cotton Candy Swiss Cake Roll Recipe
- Prep Time: 1 hour 10 minutes
- Cook Time: 14 minutes
- Total Time: 1 hour 24 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
- Diet: Vegetarian
Description
This Japanese Cotton Candy Swiss Cake Roll is a delicate and fluffy sponge cake infused with cotton candy flavor, filled with stabilized whipped cream for a light, melt-in-your-mouth dessert. The recipe features a soft meringue-based batter baked into a thin cake layer, then rolled with a sweet, creamy filling that captures the whimsical essence of cotton candy, making it perfect for special occasions and tea time treats.
Ingredients
Cake Batter
- 1 cup cake flour
- 1/4 tsp sea salt
- 1/2 cup whole fat milk
- 1/4 cup vegetable oil
- 30 grams granulated sugar (divided: 30g and 55g total)
- 1 tsp cotton candy extract
- 4 egg whites (room temperature)
- 1/4 tsp cream of tartar
- 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 your oven to 325°F (163°C) and line an 8 x 12-inch rectangular cake pan with parchment paper. In a small bowl, whisk together the milk, vegetable oil, 30 grams of sugar, and cotton candy extract until combined. In a large mixing bowl, sift together the cake flour and sea salt. Make a well in the center of the dry ingredients, then pour in the wet mixture. Gently mix until just combined; avoid overmixing to keep the cake light.
- Make the Meringue: In a clean bowl, start beating the egg whites with cream of tartar until frothy. Gradually add the remaining granulated sugar (55 grams) while continuing to beat the eggs. Beat until stiff peaks form, indicating a stable meringue.
- Combine the Meringue and Batter: Carefully fold the meringue into the cake batter in three additions. This delicate folding ensures the batter remains airy. Optionally, add a few drops of gel food coloring for a pastel pink color. Once fully combined, pour the batter into the prepared pan and smooth the surface. Tap the pan lightly to release air bubbles. Bake in the preheated oven for 14 minutes or until the cake springs back when lightly touched. Remove from the oven and let cool in the pan briefly before transferring to a wire rack to cool completely.
- Prepare the Stabilized Whipped Cream: Sprinkle the gelatin powder over 4 teaspoons of water and allow it to bloom for a few minutes. Gently dissolve the gelatin by microwaving briefly or placing the bowl over simmering water, then cool slightly. In a chilled bowl, beat the heavy cream with sugar and cotton candy extract until it begins to thicken. Slowly add the dissolved gelatin and continue beating until firm peaks form, ensuring the whipped cream is stabilized for rolling.
- Assemble the Cake Roll: Place the cooled cake onto a piece of clean parchment paper. Evenly spread the stabilized whipped cream over the cake surface, leaving a small border along the edges to prevent overflow. Starting from one short end, carefully roll the cake using the parchment to assist, making sure the seam is on the bottom. Wrap the rolled cake tightly in parchment or plastic wrap and refrigerate for at least 1 hour to set and allow flavors to meld.
- Serve: Just before serving, trim the ends of the cake roll for a neat presentation. Slice into 8 equal pieces and enjoy this light, fluffy, and flavorful cotton candy-inspired dessert.
Notes
- For best results, ensure egg whites are at room temperature before whipping to achieve maximum volume.
- Use chilled heavy cream and a chilled bowl for stable whipped cream.
- If you do not have cotton candy extract, vanilla extract may be substituted but will alter the flavor profile.
- Feel free to add gel food coloring to create a visually appealing pastel pink cake.
- Use parchment paper when rolling to prevent stickiness and maintain cake shape.
- Refrigerate the cake roll for at least 1 hour before slicing to help it hold its shape.
