If you’ve ever dreamed of biting into a cloud of sweetness that melts like a dream in your mouth, this Japanese Cotton Candy Swiss Cake Roll Recipe is exactly what you need. Light, airy, and subtly flavored with the nostalgic charm of cotton candy, this roll combines the fluffiness of a Japanese sponge cake with delicate stabilized whipped cream that balances sweetness and texture perfectly. It’s an absolute showstopper for any occasion and promises to delight everyone lucky enough to enjoy a slice.
Ingredients You’ll Need
Each ingredient in this Japanese Cotton Candy Swiss Cake Roll Recipe plays a crucial role in creating the perfect texture and flavor. From the gentle crumb of cake flour to the fragrant cotton candy extract, every component works in harmony to make this roll irresistibly light and flavorful.
- Cake flour: Provides a soft, tender crumb essential for a delicate sponge cake texture.
- Sea salt: Enhances overall flavor and balances the sweetness beautifully.
- Whole fat milk: Adds moisture and richness to the batter, keeping the cake soft.
- Vegetable oil: Keeps the sponge moist without weighing it down.
- Granulated sugar: Sweetens the cake and whipped cream while stabilizing egg whites.
- Cotton candy extract: Injects that signature whimsical, sweet aroma and flavor that makes this roll unique.
- Egg whites (room temperature): Whipped into a meringue to add lift and airy structure.
- Cream of tartar: Stabilizes the meringue for perfect peaks and volume.
- Gel food coloring (optional): Adds a pretty pastel pink hue reminiscent of real cotton candy.
- Heavy cream (36% milk fat), chilled: Whipped to soft peaks, providing creamy filling and lightness.
- Unflavored gelatin powder: Stabilizes the whipped cream to maintain firmness and shape after rolling.
- Water: Used to bloom gelatin for proper dissolution and incorporation.
How to Make Japanese Cotton Candy Swiss Cake Roll Recipe
Step 1: Prepare the Cake
Start by preheating the oven to 325°F (163°C) and lining your rectangular cake pan with parchment paper. Combining the wet ingredients—milk, vegetable oil, sugar, and cotton candy extract—creates a lovely fragrant base. Carefully sift together cake flour and sea salt to ensure no lumps that could weigh down your delicate sponge. After making a well, gently mix in the wet ingredients just until combined to keep the batter airy and light.
Step 2: Make the Meringue
Whip the room temperature egg whites with cream of tartar until frothy, then gradually add sugar to reach stiff, glossy peaks. This meringue is the secret to the cake’s iconic fluffy texture, so take your time and make sure the peaks hold firm but aren’t dry or grainy.
Step 3: Combine the Meringue and Batter
Gently fold the meringue into the batter in three additions, taking care not to deflate those precious air bubbles. Adding gel food coloring here will give you a dreamy pastel pink reminiscent of actual cotton candy. Pour the batter into your pan, smooth the surface, and tap lightly to remove trapped air. Bake for about 14 minutes, or until the cake springs back when touched—perfectly springy and ready to cool.
Step 4: Prepare the Stabilized Whipped Cream
Bloom gelatin in water and melt it gently so it stays smooth without clumps. Whip the chilled heavy cream with sugar and cotton candy extract until it starts thickening, then carefully blend in the dissolved gelatin. Continue whipping until firm peaks form; this cream will hold its shape beautifully inside the roll and provide that melt-in-your-mouth sensation.
Step 5: Assemble the Cake Roll
Once the cake is completely cooled, transfer it to a fresh piece of parchment. Spread the stabilized whipped cream evenly, leaving a small border around the edges for easy rolling. Use the parchment paper to help carefully roll the cake from one short end, keeping the seam underneath for a clean look. Wrap tightly and refrigerate for at least an hour to let the roll set and flavors meld.
Step 6: Serve
Before serving, trim the ends for a neat appearance. Slice into individual portions and watch faces light up as everyone digs into the soft layers and subtly sweet cotton candy-flavored filling. The Japanese Cotton Candy Swiss Cake Roll Recipe truly feels like a gift of happiness on a plate.
How to Serve Japanese Cotton Candy Swiss Cake Roll Recipe
Garnishes
To add a bit of elegance and texture, a light dusting of powdered sugar or edible glitter perfectly complements the whimsy of this cake roll. Fresh berries or delicate edible flowers can also enhance the pastel color palette while adding a fresh, natural note that contrasts nicely with the creaminess.
Side Dishes
Pair your Japanese Cotton Candy Swiss Cake Roll Recipe with a simple cup of matcha green tea or jasmine tea to balance the sweetness and refresh the palate. Light fruit salads or a citrus sorbet also work beautifully, providing contrast with their bright, invigorating flavors.
Creative Ways to Present
Try serving slices of the cake roll on vintage pastel plates for a charming tea party look or arrange smaller bite-sized roll pieces with colorful garnishes for fun finger-food at a celebration. Wrapping the roll in delicate parchment and tying with a ribbon is a delightful way to give it as a homemade gift, keeping the joy of this recipe going beyond your kitchen.
Make Ahead and Storage
Storing Leftovers
Wrap the cake roll tightly in plastic wrap or place it in an airtight container to keep it fresh in the refrigerator for up to three days. The stabilized whipped cream filling holds up well, so your roll stays moist and light without drying out.
Freezing
This cake roll freezes surprisingly well. Wrap it securely in plastic wrap and then a layer of aluminum foil before freezing for up to one month. Thaw in the refrigerator overnight before serving to maintain texture and flavor integrity.
Reheating
Since this cake roll is best served chilled, avoid reheating. Instead, let it come to just under room temperature after refrigeration for the best texture and flavor experience when you slice and serve.
FAQs
Can I use a different flavor extract instead of cotton candy?
Absolutely! While cotton candy extract makes this cake roll truly unique, vanilla or strawberry extracts can also create delicious variations without compromising the cake’s airy nature.
What if I don’t have cake flour? Can I substitute it?
You can make a cake flour substitute by measuring out all-purpose flour and removing 2 tablespoons per cup, then replacing that with cornstarch. Sift it well to mimic cake flour’s softness.
Is cream of tartar necessary for the meringue?
Cream of tartar helps stabilize the egg whites, ensuring stiff peaks and volume, but if you don’t have it, a small pinch of lemon juice or vinegar can work as a substitute.
Can I make this recipe dairy-free?
With some modifications, yes! Use plant-based milk for the batter and coconut cream or a suitable non-dairy whipping cream for the filling, though the taste and texture might vary slightly.
Why is it important to stabilize the whipped cream with gelatin?
Stabilizing the whipped cream prevents it from weeping or collapsing inside the roll, which keeps the texture firm and the slices clean for serving.
Final Thoughts
There’s something incredibly joyful about making and sharing the Japanese Cotton Candy Swiss Cake Roll Recipe with friends and family. It’s not just a cake but an experience—lighthearted, whimsical, and utterly delicious. I promise, once you try it, this recipe will become a treasured classic in your collection too. So go ahead, gather your ingredients, and treat yourself to a slice of happiness wrapped in a cloud.
Print
Japanese Cotton Candy Swiss Cake Roll Recipe
- Total Time: 1 hour 44 minutes
- Yield: 8 servings 1x
Description
This Japanese Cotton Candy Swiss Cake Roll is a light and fluffy dessert featuring a delicate sponge cake infused with cotton candy flavor. The cake is filled with a stabilized whipped cream, also flavored with cotton candy extract, creating a sweet, airy treat perfect for celebrations or afternoon tea.
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
- 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)
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. Create a well in the center of the dry ingredients and pour in the wet mixture. Gently mix until just combined to avoid overmixing.
- Make the Meringue: In a clean mixing bowl, beat the egg whites together with cream of tartar until frothy. Gradually add the remaining 55 grams of sugar while continuing to beat the egg whites until stiff peaks form. This will provide volume and lightness to the batter.
- Combine the Meringue and Batter: Gently fold the meringue into the cake batter in three additions, carefully incorporating it to maintain airiness. If you want a pastel pink hue, add gel food coloring at this stage and mix gently. Pour the batter into the prepared pan, smooth the surface, and tap lightly to release air bubbles. Bake for 14 minutes or until the cake springs back when lightly pressed. Remove and allow to cool in the pan before transferring to a wire rack to cool completely.
- Prepare the Stabilized Whipped Cream: Sprinkle the gelatin over 4 teaspoons of water and let it bloom for a few minutes. Then dissolve the gelatin by microwaving briefly or using a double boiler. Allow it to cool slightly. In a chilled mixing bowl, beat the heavy cream with granulated sugar and cotton candy extract until it begins to thicken. Slowly add the dissolved gelatin and continue beating until firm peaks form, stabilizing the whipped cream for easier rolling and slicing.
- Assemble the Cake Roll: Lay the cooled cake onto a clean parchment paper sheet. Spread the stabilized whipped cream evenly over the cake surface, leaving a small border around the edges. Using the parchment paper to help, carefully roll the cake starting from one short end, making sure the seam stays on the bottom. Wrap the roll tightly in parchment or plastic wrap and refrigerate for at least 1 hour to set the shape and flavors.
- Serve: Before serving, trim the ends of the cake roll for a neat appearance. Slice into 8 even servings and enjoy the light, cotton candy-flavored treat.
Notes
- For the best texture, make sure the egg whites are at room temperature before whipping.
- If you prefer a stronger cotton candy flavor, you can adjust the extract quantities slightly in both the batter and whipped cream.
- Ensure the whipped cream is well chilled for better volume and easier whipping.
- Rolling the cake while it’s still slightly warm helps prevent cracking.
- You can use gel food coloring or skip it depending on your presentation preference.
- Store leftovers covered in the refrigerator for up to 2 days for best freshness.
- Prep Time: 30 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
