If you have a sweet tooth and a soft spot for light, fluffy desserts, then this Japanese Cotton Candy Swiss Cake Roll Recipe is going to become your new best friend. Imagine a delicate sponge cake that is so tender it almost melts in your mouth, wrapped around a cloud-like, subtly sweet cotton candy-flavored whipped cream filling. This cake roll is the perfect balance between airy texture and sweet charm, creating a dessert experience that is both playful and elegant. Whether you’re new to Japanese baking or a seasoned pro, this recipe is truly a delightful treat to whip up and share with friends and family.
Ingredients You’ll Need
One of the best parts of the Japanese Cotton Candy Swiss Cake Roll Recipe is how elegantly simple the ingredients are, yet how each one plays a crucial role in building that light sponge and rich filling. Every component is chosen not only for taste but also texture and delicate sweetness that make this cake stand apart.
- Cake flour: The finer texture ensures a soft, tender sponge that’s perfect for rolling without cracking.
- Sea salt: Just a pinch to enhance the overall sweetness and balance flavors.
- Whole fat milk: Adds moisture and richness to the cake batter.
- Vegetable oil: Keeps the sponge moist and tender without weighing it down.
- Granulated sugar: Sweetens both batter and filling, while helping to create structure in the meringue.
- Cotton candy extract: The magic ingredient that brings that iconic, nostalgic flavor.
- Egg whites (room temperature): Whipped into meringue, they give the cake incredible lift and fluffiness.
- Cream of tartar: Stabilizes the egg whites so you get stiff peaks every time.
- Gel food coloring (optional): Adds a pretty pastel pink hue to the cake for extra fun and charm.
- Heavy cream (chilled): For a rich, stable whipped cream filling that holds its shape beautifully.
- Unflavored gelatin powder: Stabilizes the whipped cream so the filling sets perfectly without weeping.
- Water: For blooming and dissolving the gelatin, making it easy to incorporate.
How to Make Japanese Cotton Candy Swiss Cake Roll Recipe
Step 1: Prepare the Cake Batter
Start off by preheating your oven to 325°F (163°C) and lining a rectangular cake pan with parchment paper. Mixing the wet ingredients—milk, vegetable oil, sugar, and cotton candy extract—creates the flavorful base. Be sure not to overmix once you combine it with the sifted cake flour and salt; this will keep your batter airy and light, setting the stage for a tender sponge.
Step 2: Beat the Egg Whites into Meringue
Next up, beat those room temperature egg whites with cream of tartar to frothy peaks. Gradually add granulated sugar, continuing to beat until you achieve stiff peaks. This fluffy meringue is key to the cake’s volume and soft texture, so take your time here to get it just right.
Step 3: Fold and Color the Batter
Gently fold the meringue into the batter in three increments, keeping as much air in as possible without deflating. If you want that charming pastel pink hint, this is when you can add a few drops of gel food coloring. Pour the batter into your pan, smooth the surface, and tap to release any air bubbles for an even bake.
Step 4: Bake and Cool the Cake
Bake the cake for about 14 minutes, or until a gentle spring-back test confirms it’s done. Letting the cake cool in the pan briefly before transferring it to a wire rack helps set its shape without drying it out. Patience here means a better texture when rolling!
Step 5: Prepare the Stabilized Cotton Candy Whipped Cream
Bloom the gelatin in cold water and dissolve it gently to incorporate later into your whipped cream. Beat chilled heavy cream with sugar and cotton candy extract until thickened, then slowly add in the gelatin mixture, beating until firm peaks form. This stabilized cream spreads smoothly and holds beautifully within the roll.
Step 6: Assemble and Roll the Cake
Lay the cooled cake onto parchment paper and spread your luscious whipped cream evenly across, leaving a small border all around. Carefully roll the cake from one short end, using the parchment to help guide a tight, neat seam underneath. Wrapping it up tightly and chilling the roll helps it set perfectly, making slicing a breeze later.
Step 7: Trim and Serve
Before serving, trim the ends of the cake to reveal the stunning spiral inside and cut neat slices. This final touch makes your beautiful Japanese Cotton Candy Swiss Cake Roll Recipe ready to impress any set of eyes or taste buds!
How to Serve Japanese Cotton Candy Swiss Cake Roll Recipe
Garnishes
A light dusting of powdered sugar, a few fresh berries, or a sprinkle of edible glitter can elevate the already whimsical feel of the cotton candy flavor. These garnishes add visual appeal and a slight contrast in texture that makes your presentation stand out at any gathering.
Side Dishes
Pair your Japanese Cotton Candy Swiss Cake Roll Recipe with a simple cup of green tea or a light fruit compote. Both options complement the cake’s sweetness while refreshing the palate, creating a balanced and enjoyable dessert experience.
Creative Ways to Present
Try slicing the cake roll into mini bite-sized pieces for a party platter or serve each slice alongside a dollop of matching cotton candy flavored whipped cream. You can also experiment with layering it as a component in an elegant trifle to showcase those lovely pink spirals in a dazzling way.
Make Ahead and Storage
Storing Leftovers
This cake roll keeps very well in the refrigerator wrapped tightly in plastic wrap or parchment paper. Stored properly, it stays moist and fresh for up to 3 days—perfect for making ahead when you want to save time without compromising flavor.
Freezing
If you want to enjoy this cake roll later, freezing is a great option. Wrap it securely in plastic wrap and aluminum foil to prevent freezer burn. When frozen, it can last up to 1 month but be sure to thaw it overnight in the fridge before serving to keep textures perfect.
Reheating
Because this Japanese Cotton Candy Swiss Cake Roll Recipe is best enjoyed cool, reheating is generally not recommended. Simply bring it to room temperature before slicing if it has been chilled or frozen, and it will taste just as delightful.
FAQs
Can I substitute cake flour for all-purpose flour?
While all-purpose flour can be used, cake flour is preferred for its fine texture and lower protein content, which gives the cake roll its characteristic soft, delicate crumb. Using all-purpose flour may result in a denser cake.
What is cotton candy extract and where can I find it?
Cotton candy extract is a concentrated flavoring that mimics the sweet, fruity taste of cotton candy. You can find it online or at specialty baking stores. It’s essential for capturing the unique flavor in this recipe.
Why do I need to stabilize the whipped cream with gelatin?
Gelatin helps the whipped cream hold its shape and prevents it from weeping or becoming runny, especially when spread inside the cake roll. This results in a prettier, longer-lasting dessert.
Can I add other flavors or colors to the cake?
Absolutely! While the cotton candy flavor is the star here, you can add pastel gel food colors for different looks or even incorporate complementary extracts like vanilla or strawberry to experiment with variations.
What if my cake cracks when I roll it?
Cracking usually happens if the cake has cooled too much or is overbaked, making it less pliable. To avoid this, roll it gently while the cake is still slightly warm and use the parchment paper to help guide the roll smoothly.
Final Thoughts
There is something truly special about the Japanese Cotton Candy Swiss Cake Roll Recipe that makes it an irresistible treat perfect for any occasion. Its enchanting pastel swirl and fluffy texture are sure to brighten up your day and impress all your guests. I hope you have as much fun making it as I do eating it, so don’t hesitate to roll up your sleeves and dive into this sweet baking adventure!
Print
Japanese Cotton Candy Swiss Cake Roll Recipe
- Prep Time: 45 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 sweet flavor. Its delicate texture and subtle sweetness make it an irresistible dessert perfect for any occasion.
Ingredients
For the 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
- 55 grams granulated sugar (for meringue)
- Gel food coloring (optional)
For the Stabilized Whipped Cream:
- 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 presentation. Slice and enjoy your delicate Japanese cotton candy Swiss cake roll.
Notes
- Use room temperature egg whites to achieve better volume in the meringue.
- Be gentle when folding meringue into the batter to keep the sponge light and airy.
- If you don’t have cotton candy extract, a mixture of vanilla and a hint of raspberry extract can be a substitute.
- Chilling the stabilized whipped cream helps it set properly and hold the cake roll shape.
- For best results, consume the cake within 2 days of preparation.
