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.
